Directions:
- Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.
- Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.
- Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 231.14 Kcal (968 kJ) | ||
| Calories from fat | 164.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.28g | 28% | |
|---|---|---|---|
| Cholesterol | 40.82mg | 14% | |
| Sodium | 1809.96mg | 75% | |
| Potassium | 297.87mg | 6% | |
| Total Carbs | 4.67g | 2% | |
| Sugars | 1.67g | 7% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 11.92g | 24% | |
| Vitamin C | 22.9mg | 38% | |
| Iron | 1.8mg | 10% | |
| Calcium | 19mg | 2% | |
| Amount Per 100 g | |||
| Calories | 143.09 Kcal (599 kJ) | ||
| Calories from fat | 101.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.31g | 28% | |
|---|---|---|---|
| Cholesterol | 25.27mg | 14% | |
| Sodium | 1120.49mg | 75% | |
| Potassium | 184.4mg | 6% | |
| Total Carbs | 2.89g | 2% | |
| Sugars | 1.03g | 7% | |
| Dietary Fiber | 0.6g | 4% | |
| Protein | 7.38g | 24% | |
| Vitamin C | 14.2mg | 38% | |
| Iron | 1.1mg | 10% | |
| Calcium | 11.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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