500 g of tender mole beef, cut into fine slices
2 cloves of garlic, minced
Salt, black pepper, and chopped fresh parsley to taste
1 tablespoon (over) of olive oil
2 onions, sliced
2 tomatoes, sliced
1 tablespoon (coffee) of vinegar
1 pinch of oregano
500 g of tender mole beef, cut into fine slices
2 cloves of garlic, minced
Salt, black pepper, and chopped fresh parsley to taste
1 tablespoon (over) of olive oil
2 onions, sliced
2 tomatoes, sliced
1 tablespoon (coffee) of vinegar
1 pinch of oregano
Season the beef with garlic, salt, and black pepper
In a pressure cooker, heat the olive oil, spread half of the onion and tomato slices over it, and cover with the beef
Make a new layer of onion and tomato on top of the meat and drizzle with vinegar
Dust with oregano, parsley, and close the lid
Bring to low heat and count five minutes after pressure is reached
Turn off the heat and let the pressure finish
Open the cooker and check if the beef is tender
If it still needs more cooking, add a little hot water and simmer until the sauce that forms has thickened.
