Mexican beef cheek

Yields4 ServingsPrep Time25 minsCook Time40 minsTotal Time1 hr 5 mins

For that recipe, you will use some beef cheek cut into chunks with a mix of Mexican vegetables. A little bit of hot pimento will enhance the flavor of the dish.

600 g beef cheek in cubes

1 red pepper in strips

1 green pepper in strips

2 carrots in rings

½ red pepper in thin rings

1 large onion, minced

2 crushed garlic cloves

400 g corn

180 g red beans in a can

200 ml tomato pulp

1 cube of beef bouillon

350 ml water

3 tbsp olive oil

1 tsp Mexican spices

Salt & pepper

Put the instant pot in mode browning

Brown the pieces of beef cheek in a little fat

Add the onion, the garlic, chili, and tomato pulp

Add the water

Add the stock cube, carrots, and peppers

Put in quick cooking or under pressure 40 minutes

At the end of cooking add the red beans, drained corn

Salt and pepper if necessary

Add Mexican spices

Keep warm 5 minutes

Nutrition Facts

Servings 4

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Mexican beef cheek