Tomatillos are the tangy star of salsa verde, adding their vibrant green color to enchiladas, chilaquiles, and more staples of Mexican cooking. But tomatillos aren’t just for salsa: they’re also delicious raw, roasted, blended, and jammed.
BISTEC CON PAPA
INGREDIENTS
- 1 lb tomatillo, remove husk
- 2 lb steak
- 5 each golden potato
- ½ each yellow onion
- 3 each garlic cloves, peeled
- 1 bunch cilantro
- 2 tablespoon extra virgin olive oil
- 2 cups water
- salt and pepper to taste
DIRECTIONS
Peel and diced potatoes. To avoid them during brown, place in a bowl of water.
Cut steak into strips, 1 inch wide.
Roast tomatillo, onion, garlic, and serrano chileon a pan until it gets a little black on both top and bottom. When finished put in blender, add cilantro, salt, and water. Put aside.
On the stove top, stir fry the beef with salt and pepper until brown. Take potatoes out of the water and add them into the beef. Cook for approximately 5 minutes. Then add the tomatillo sauce. Taste to see if it needs more salt. Boil until the potatoes are fully cooked.
Serve with rice, queso fresco, and corn tortillas.
CHEF TIPS
For a lighter meal, substitute the rice for a salad.
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