A culinary method for preparing a traditionally slow-cooked Mexican stew using a pressure cooker. It outlines the ingredients and steps necessary to create the dish, which features meat marinated in a blend of spices and chiles, braised until tender, and served in a rich, flavorful broth.
This approach enables home cooks to produce the authentic taste of a regional specialty in a fraction of the time required by conventional methods. The pressure cooker speeds up the tenderization of the meat and enhances the infusion of flavors, offering convenience without sacrificing the depth of taste. The use of a pressure cooker to make this dish has made it accessible to many more people.