Carne con Chile Verde y Papas

Serves 1
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Directions

  1. 1Boil 2 jalapeños, 10 tomatillos, and 1 Roma tomato in a pot on medium heat with some water for about 5 minutes.
  2. 2Boil 2 jalapeños, 10 tomatillos, and 1 Roma tomato in a pot on medium heat with some water for about 5 minutes.
  3. 3Boil 2 jalapeños, 10 tomatillos, and 1 Roma tomato in a pot on medium heat with some water for about 5 minutes.
  4. 4Transfer the boiled vegetables to a blender.
  5. 5Transfer the boiled vegetables to a blender.
  6. 6Transfer the boiled vegetables to a blender.
  7. 7Add half a cup of the water from where the vegetables were boiled into the blender.
  8. 8Add half a cup of the water from where the vegetables were boiled into the blender.
  9. 9Add half a cup of the water from where the vegetables were boiled into the blender.
  10. 10Add a quarter of a small white onion, two chiles de arbol, one garlic clove, and a small bunch of cilantro to the blender.
  11. 11Add a quarter of a small white onion, two chiles de arbol, one garlic clove, and a small bunch of cilantro to the blender.
  12. 12Add a quarter of a small white onion, two chiles de arbol, one garlic clove, and a small bunch of cilantro to the blender.
  13. 13Add one tablespoon of chicken bouillon and a quarter teaspoon of ground cumin.
  14. 14Add one tablespoon of chicken bouillon and a quarter teaspoon of ground cumin.
  15. 15Add one tablespoon of chicken bouillon and a quarter teaspoon of ground cumin.
  16. 16Blend all the ingredients until smooth.
  17. 17Blend all the ingredients until smooth.
  18. 18Blend all the ingredients until smooth.
  19. 19Heat some oil in a pan set to medium heat.
  20. 20Heat some oil in a pan set to medium heat.
  21. 21Heat some oil in a pan set to medium heat.
  22. 22Add 2 pounds of beef loin flap meat to the pan.
  23. 23Add 2 pounds of beef loin flap meat to the pan.
  24. 24Add 2 pounds of beef loin flap meat to the pan.
  25. 25Season the meat with salt and pepper.
  26. 26Season the meat with salt and pepper.
  27. 27Season the meat with salt and pepper.
  28. 28Mix the meat, cover the pan, and cook for about 5 minutes.
  29. 29Mix the meat, cover the pan, and cook for about 5 minutes.
  30. 30Mix the meat, cover the pan, and cook for about 5 minutes.
  31. 31Add half of a small white onion and 3 minced garlic cloves to the pan.
  32. 32Add half of a small white onion and 3 minced garlic cloves to the pan.
  33. 33Add half of a small white onion and 3 minced garlic cloves to the pan.
  34. 34Mix, cover, and continue cooking until the meat starts frying.
  35. 35Mix, cover, and continue cooking until the meat starts frying.
  36. 36Mix, cover, and continue cooking until the meat starts frying.
  37. 37Add four golden potatoes cut into chunks to the pan and fry for about 5 minutes.
  38. 38Add four golden potatoes cut into chunks to the pan and fry for about 5 minutes.
  39. 39Add four golden potatoes cut into chunks to the pan and fry for about 5 minutes.
  40. 40Pour the blended salsa verde into the pan with the meat and potatoes.
  41. 41Pour the blended salsa verde into the pan with the meat and potatoes.
  42. 42Pour the blended salsa verde into the pan with the meat and potatoes.
  43. 43Mix all ingredients well.
  44. 44Mix all ingredients well.
  45. 45Mix all ingredients well.
  46. 46Taste the salsa and add more salt if needed.
  47. 47Taste the salsa and add more salt if needed.
  48. 48Taste the salsa and add more salt if needed.
  49. 49Cover the pan and cook for 10 minutes until the potatoes are fully cooked.
  50. 50Cover the pan and cook for 10 minutes until the potatoes are fully cooked.
  51. 51Cover the pan and cook for 10 minutes until the potatoes are fully cooked.
  52. 52Serve the carne con chile verde with refried beans and flour tortillas.
  53. 53Serve the carne con chile verde with refried beans and flour tortillas.
  54. 54Serve the carne con chile verde with refried beans and flour tortillas.

Ingredients

  • 2 jalapeño peppers
  • 2 jalapeño peppers
  • 2 jalapeño peppers
  • 10 tomatillos
  • 10 tomatillos
  • 10 tomatillos
  • 1 tomato
  • 1 tomato
  • 1 tomato
  • 0.5 cup water from where we boiled the veggies
  • 0.5 cup water from where we boiled the veggies
  • 0.5 cup water from where we boiled the veggies
  • 0.25 white onion
  • 0.25 white onion
  • 0.25 white onion
  • 2 chiles de arbol
  • 2 chiles de arbol
  • 2 chiles de arbol
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 1 bunch cilantro
  • 1 bunch cilantro
  • 1 bunch cilantro
  • 1 tablespoon chicken bouillon
  • 1 tablespoon chicken bouillon
  • 1 tablespoon chicken bouillon
  • 0.25 teaspoon ground cumin
  • 0.25 teaspoon ground cumin
  • 0.25 teaspoon ground cumin
  • 2 lb. beef loin flap meat
  • 2 lb. beef loin flap meat
  • 2 lb. beef loin flap meat
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • 0.5 white onion
  • 0.5 white onion
  • 0.5 white onion
  • 3 minced garlic cloves
  • 3 minced garlic cloves
  • 3 minced garlic cloves
  • 4 golden potatoes
  • 4 golden potatoes
  • 4 golden potatoes

Equipment

potblenderpanwooden spoon