Prep 30 mins
Cook 1 hr 30 mins
A change of pace chili, adapted from Chili Nation, by Jan and Michael Stern.
- 4 fresh new mexico peppers (Anaheim or Poblano acceptable)
- 1 (28 ounce) can tomatillos (or similar quantity of fresh tomatillos)
- 2 lbs lean round steak
- 1⁄3 cup flour
- 1⁄2 cup butter
- 2 scallions
- 4 cloves garlic
- 2 tablespoons vegetable oil
- 1⁄2 tablespoon dried Mexican oregano
- 1⁄2 tablespoon ground cumin
- 1⁄2 tablespoon sugar
- 1 1⁄2 tablespoons salt
- 1 (14 ounce) can beef broth
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1 tablespoon masa harina (fine corn meal)
- 1 1⁄4 cups water
- Tomatillos are small green tomato-like vegetables, which come in papery husks when purchased fresh--if using fresh tomatillos, remove the husks and rinse thoroughly.
- Roast the chile peppers, preferably over an open flame, until just charred all over.
- Scrape off the charred skin, trim off the stems, and remove the seeds.
- In a blender or food processor, puree the chiles with 1 cup of the water, until smooth.
- Separately puree the tomatillos.
- Dice the steak into small cubes.
- Put the flour in a small bag, add the steak, and shake until coated (or dredge the steak on a plate).
- Melt the butter in a large skillet (lard is also acceptable, and perhaps more authentic).
- Fry the beef in the butter, in batches if necessary, until browned.
- Remove from skillet and drain on paper towels.
- Mince the garlic, and cut the scallions into small lengths.
- In a large pot or dutch oven, heat the oil.
- Cook the scallions and garlic until soft.
- Add beef, oregano, cumin, sugar, salt, broth, pureed chiles and tomatillos.
- Stir in cilantro and parsley.
- Bring to boil and simmer partially covered for 1 hour and a quarter.
- Dissolve masa harina in 1/4 cup of water.
- Add to pot and cook another 10 minutes.