Recipe by AZPARZYCH
Found online; posting for ZWT 7-Central America (Guatemala). Recipe states: Pair it with a side of rice and fresh corn tortillas for a full meal.
Top Review by WiGal
Muy bueno! Very good! We enjoy Latino food and this certainly lived up to our expectations. It does take a while to make but is not difficult. Added beef bouillon cube with water at beginning, three garlic cloves in blender, knew that in northern rural Wisconsin I would be unable to buy special peppers so subbed in green chiles. For cilantro I used about 2 1/2 cups loosely packed cilantro. Served with recipe#108262 and corn tortillas for a wonderful dinner! Thank you for posting AZPARYCH.
- 2 lbs beef flank steak or 2 lbs skirt steaks, cubed
- 5 cups water
- 2 -3 tablespoons oil
- 1 onion, chopped
- 1 cup tomatoes, chopped
- 1 cup tomatillo, chopped
- 2 -3 guajillo chilies, warmed over a flame, deseeded and chopped
- salt and pepper, to taste
- 1 lb potato, peeled and chopped
- 2 -3 carrots, peeled and chopped
- 1⁄2 cup breadcrumbs
- 1 bunch cilantro, chopped
Directions See How It's Made
- Place the beef, water and a big pinch of salt in a large saucepan and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until the beef is very tender.
- Remove the beef to a bowl, reserving the broth, and set aside to cool
- When cool enough to handle, shred the beef with your fingers and set aside.
- While the beef is simmering, place the onion, tomatoes, tomatillos and chiles in a food processor or blender and puree, adding a little water if necessary.
- Heat the oil in a large pot over medium flame. Add the onion-tomato puree and simmer until the puree is cooked down and darkens somewhat in color, about 10 minutes. Do not burn.
- Add the shredded beef and about 3 cups of the broth to the onion-tomato puree and season with salt and pepper. Simmer for about 15 minutes.
- Stir in the potatoes, onions and a little more broth or water if necessary Simmer until the potatoes and carrots are cooked through, about 15-20 minutes.
- Stir in the breadcrumbs to thicken the sauce.
- Then stir in the chopped cilantro, adjust seasoning and serve hot with corn tortillas or rice.
- Use 1 or 2 shredded fresh corn tortillas to thicken the sauce instead of the breadcrumbs if you like. If the sauce has thickened enough while simmering, neither thickener may be necessary.
- Add 2 teaspoon achiote seasoning to the onion-tomato puree for added flavor. Bricks of achiote seasoning can be found at many Latin markets.
- The potatoes and carrots can be eliminated if you like.
- Canned tomatoes and tomatillos work just fine in this recipe.
- Two cups of chopped tomatoes can be used if you would like to eliminate the tomatillos.
- If you can't find guajillo chiles, use anchos or pasillas. Or substitute with 1 tablespoon of paprika and 1/4 teaspoon of cayenne pepper.