Pressure Cooker Shredded Beef Chile Rellenos with Guajillo
Traditional Mexican chile rellenos get a hearty makeover with tender pressure-cooked shredded beef and fresh corn filling. Mild Anaheim peppers are charred and stuffed with seasoned beef, pepper jack cheese, sweet corn kernels, and fresh cilantro, then baked until the cheese melts. The rich guajillo chile sauce adds smoky depth with its deep red color and mild heat. Perfect for weekend dinners or entertaining, this version combines the comfort of slow-cooked beef with the bright flavors of grilled vegetables. The pressure cooker makes the beef incredibly tender while infusing it with chile flavor.
Ingredients
- 1 beef blade chuck roast boneless, about 2-1/2 poundspork shoulder1:1meat
same cooking time
- 15 dried guajillo chile peppers, divided
- 8 cups boiling water, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon coarse grind black pepper
- 6 fresh large green Anaheim pepperspoblano peppers1:1pepper
slightly spicier
- 1 large ear fresh corn
- 1 cup reduced-fat shredded pepper jack or Mexican cheese blend
- ½ cup shredded carrot
- ¼ cup fresh cilantro, chopped
- sliced ripe olives(optional)
Instructions
- 1
Remove stems from guajillo peppers and discard seeds
- 2
Reserve 3 peppers and place remaining 12 in large bowl
- 3
Cover with 8 cups boiling water and weigh down to keep submerged
- 4
Cover and soak at least 30 minutes to rehydrate
- 5
Season beef roast with salt and black pepper
- 6
Place roast in 6-quart electric pressure cooker with reserved 3 guajillo peppers and boiling water
- 7
Close and lock lid, use beef or high-pressure setting for 90 minutes
- 8
Use natural release to release pressure and carefully remove lid
- 9
Grill Anaheim peppers over medium coals until skins are charred and blistered
- 10
Grill corn until tender
- 11
Place peppers in plastic bag and let stand until cool enough to handle
- 12
Remove and discard skins from peppers
- 13
Cut 1 slit lengthwise in each pepper, leaving top intact and discarding seeds
- 14
Preheat oven to 400 degrees F
- 15
Shred beef using two forks, discarding fat pockets
- 16
Add cooking liquid and mix well
- 17
Coat baking dish with cooking spray
- 18
Cut corn from cob
- 19
Combine cheese, corn, carrot and cilantro in bowl
- 20
Divide shredded beef among Anaheim peppers
- 21
Top with cheese filling and fold pepper around filling
- 22
Place stuffed chiles in prepared baking dish
- 23
Bake until internal temperature reaches 165 degrees F and cheese is melted
- 24
Drain soaking water from rehydrated guajillo peppers, reserving water
- 25
Place peppers in blender with reserved water and salt
- 26
Pulse until smooth, then process 1 minute more
- 27
Strain through fine mesh strainer
- 28
Divide sauce among plates and top with stuffed peppers
Tips
Use natural pressure release to keep the beef tender and prevent it from becoming tough.
Char the Anaheim peppers well for easier skin removal and better flavor.
Nest the stuffed chiles together in the baking dish to help them hold their shape while baking.
Good to Know
Refrigerate assembled chiles up to 2 days before baking. Store sauce separately up to 1 week.
Cook and shred beef up to 3 days ahead. Prepare and stuff peppers day before serving.
Serve immediately while cheese is melted. Accompany with Mexican rice and refried beans.
Common Mistakes
Don't skip charring the peppers to avoid difficult skin removal.
Don't overfill peppers to prevent splitting during baking.
Strain the sauce to avoid gritty texture from chile skins.
Substitutions
Dairy-Free Swaps
General Alternatives
slightly spicier
different flavor profile
FAQ
Can I make this without a pressure cooker?
Yes, braise the beef in a covered pot at 325 degrees F for 3-4 hours until fork-tender, adding the guajillo peppers and water.
What if I can't find guajillo chiles?
Substitute with ancho or New Mexico red chiles. The sauce will have a different flavor but still be delicious.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat in 350 degree F oven until heated through.