Serves 1
Directions
- 1Boil 2 jalapeños, 10 tomatillos, and 1 Roma tomato in a pot on medium heat with some water for about 5 minutes.
- 2Transfer the boiled vegetables to a blender.
- 3Add half a cup of the water from where the vegetables were boiled into the blender.
- 4Add a quarter of a small white onion, two chiles de arbol, one garlic clove, and a small bunch of cilantro to the blender.
- 5Add one tablespoon of chicken bouillon and a quarter teaspoon of ground cumin.
- 6Blend all the ingredients until smooth.
- 7Heat some oil in a pan set to medium heat.
- 8Add 2 pounds of beef loin flap meat to the pan.
- 9Season the meat with salt and pepper.
- 10Mix the meat, cover the pan, and cook for about 5 minutes.
- 11Add half of a small white onion and 3 minced garlic cloves to the pan.
- 12Mix, cover, and continue cooking until the meat starts frying.
- 13Add four golden potatoes cut into chunks to the pan and fry for about 5 minutes.
- 14Pour the blended salsa verde into the pan with the meat and potatoes.
- 15Mix all ingredients well.
- 16Taste the salsa and add more salt if needed.
- 17Cover the pan and cook for 10 minutes until the potatoes are fully cooked.
- 18Serve the carne con chile verde with refried beans and flour tortillas.
Ingredients
- 2 jalapeño peppers
- 10 tomatillos
- 1 tomato
- 0.5 cup water from where we boiled the veggies
- 0.25 white onion
- 2 chiles de arbol
- 1 garlic clove
- 1 bunch cilantro
- 1 tablespoon chicken bouillon
- 0.25 teaspoon ground cumin
- 2 lb. beef loin flap meat
- Salt
- Pepper
- 0.5 white onion
- 3 minced garlic cloves
- 4 golden potatoes
Equipment
potblenderpanwooden spoon
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