Shredded Beef with Tomatillo Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon canola oil |
1 pound (about 8 large) tomatillos, husks removed and tomatillos quartered |
1 cup chopped onion |
2 large garlic cloves, minced |
1 serrano chile, coarsley chopped |
2 tablespoons fresh cilantro leaves |
1/4 teaspoon salt |
6 ounces skirt steak |
1/4 large onion, quartered |
1 large garlic clove, crushed |
1 bay leaf |
1 tablespoon salt |
Directions:
1. Heat oil in a large skillet over medium-high heat. Add tomatillos and next 3 ingredients; sauté 7 minutes or until lightly browned.
2. Pulse tomatillo mixture, cilantro, and 1/4 teaspoon salt in a food processor until coarsely chopped. Transfer to a medium bowl. Set aside.
3. Combine skirt steak, remaining 4 ingredients, and water to cover in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 1 hour and 45 minutes or until meat is tender.
4. Remove steak to a medium bowl, discarding onion and seasonings. When cool enough to handle, shred meat. Stir in tomatillo sauce. Serve with fresh sopes.
5. Tip: You may substitute flank steak for skirt steak. Cook 2 1/2 hours or until tender.
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