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Instant Pot Carne en su Jugo (Braised Beef in a Tomatillo Broth)

Rumba Meats® Beef Cheek Meat


  • Rumba Meats® Beef Cheek Meat (1 package)
  • 4 slices thick-cut bacon, diced
  • 1 tablespoon olive oil
  • 1-pound (about 12) tomatillos, husked, rinsed
  • 2 jalapeno peppers, stemmed
  • 1 cup chopped white onion
  • 2 garlic cloves
  • 1 cup rough chopped fresh cilantro
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon dried Mexican oregano
  • 3 to 4 cups beef or chicken broth, divided


  • 1 (15-ounce) can pinto beans, simmered until warm
  • Sliced avocado
  • Thinly slice radishes
  • Chopped cilantro

Recommended sides: warm tortillas and fresh lime wedges


  1. Trim beef cheek meat and cut into pieces.
  2. Heat oil in a skillet. Add tomatillos and peppers and cook until charred. Transfer to a blender, add onion, garlic, cilantro, salt, cumin, oregano, and ½ cup chicken broth. Blend until smooth.
  3. Set instant pot on sauté mode. Add bacon and cook until crisp. Remove and set aside. Add cheek meat and cook until beef starts to release its juices. Add tomatillo mixture and 2½ cups broth. Close lid, select pressure cooker setting and cook for 45 minutes on high pressure with full natural release until cheek meat is tender and reaches an internal temperature of 160ºF.
  4. Serve topped with pinto beans, bacon, and fresh toppings.