Carne con Chile
Directions
- 1Char 2 tomatillos, 5 tomatillos, 1 tomato, 2 garlic cloves, 1 small chunk of onion, 1 chile serrano, and 3 chiles de árbol on a griddle.
- 2Add the charred vegetables, cilantro, 2 tsp salt, and 1 cup water to a blender and blend until smooth.
- 3In a hot pan, add a big drizzle of oil and 2 lbs of thinly sliced boneless beef shoulder, cut into small pieces.
- 4Season the beef with ½ tbsp of salt and black pepper to taste.
- 5When the meat starts releasing its juices, add 3 potatoes diced into small pieces and season them with another ½ tbsp of salt.
- 6Add the blended salsa to the meat and potatoes, mix well, cover, and cook on low to medium heat for 30 minutes until tender.
- 7Serve with rice and refried beans.
Ingredients
- 5 tomatillos
- 1 tomato
- 2 garlic cloves
- 1 small chunk onion
- 3 chiles de arbol
- 1 serrano chiles
- 1 small bunch cilantro
- 2 tsp salt
- 1 cup water
- 2 lbs thinly sliced boneless beef shoulder
- 0.5 tbsp salt
- 1 to taste black pepper
- 3 potatoes
- 0.5 tbsp salt
Equipment
frying panblender
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