Carne con Chile

30 mins
Serves 1
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Directions

  1. 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.
  2. 2Char 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.
  3. 3Char 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.
  4. 4Add the charred vegetables, cilantro, 2 tsp salt, and 1 cup water to a blender and blend until smooth.
  5. 5Add the charred vegetables, cilantro, 2 tsp salt, and 1 cup water to a blender and blend until smooth.
  6. 6Add the charred vegetables, cilantro, 2 tsp salt, and 1 cup water to a blender and blend until smooth.
  7. 7In a hot pan, add a big drizzle of oil and 2 lbs of thinly sliced boneless beef shoulder, cut into small pieces.
  8. 8In a hot pan, add a big drizzle of oil and 2 lbs of thinly sliced boneless beef shoulder, cut into small pieces.
  9. 9In a hot pan, add a big drizzle of oil and 2 lbs of thinly sliced boneless beef shoulder, cut into small pieces.
  10. 10Season the beef with ½ tbsp of salt and black pepper to taste.
  11. 11Season the beef with ½ tbsp of salt and black pepper to taste.
  12. 12Season the beef with ½ tbsp of salt and black pepper to taste.
  13. 13When the meat starts releasing its juices, add 3 potatoes diced into small pieces and season them with another ½ tbsp of salt.
  14. 14When the meat starts releasing its juices, add 3 potatoes diced into small pieces and season them with another ½ tbsp of salt.
  15. 15When the meat starts releasing its juices, add 3 potatoes diced into small pieces and season them with another ½ tbsp of salt.
  16. 16Add the blended salsa to the meat and potatoes, mix well, cover, and cook on low to medium heat for 30 minutes until tender.
  17. 17Add the blended salsa to the meat and potatoes, mix well, cover, and cook on low to medium heat for 30 minutes until tender.
  18. 18Add the blended salsa to the meat and potatoes, mix well, cover, and cook on low to medium heat for 30 minutes until tender.
  19. 19Serve with rice and refried beans.
  20. 20Serve with rice and refried beans.
  21. 21Serve with rice and refried beans.

Ingredients

  • 5 tomatillos
  • 5 tomatillos
  • 5 tomatillos
  • 1 tomato
  • 1 tomato
  • 1 tomato
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 1 small chunk onion
  • 1 small chunk onion
  • 1 small chunk onion
  • 3 chiles de arbol
  • 3 chiles de arbol
  • 3 chiles de arbol
  • 1 serrano chiles
  • 1 serrano chiles
  • 1 serrano chiles
  • 1 small bunch cilantro
  • 1 small bunch cilantro
  • 1 small bunch cilantro
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 2 lbs thinly sliced boneless beef shoulder
  • 2 lbs thinly sliced boneless beef shoulder
  • 2 lbs thinly sliced boneless beef shoulder
  • 0.5 tbsp salt
  • 0.5 tbsp salt
  • 0.5 tbsp salt
  • 1 to taste black pepper
  • 1 to taste black pepper
  • 1 to taste black pepper
  • 3 potatoes
  • 3 potatoes
  • 3 potatoes
  • 0.5 tbsp salt
  • 0.5 tbsp salt
  • 0.5 tbsp salt

Equipment

frying panblender