A traditional dish, steeped in vibrant flavors and cultural significance, bringing together tender beef and a spicy green chile sauce.
Ingredients
Scale:
2 pounds beef chuck roast, cut into 1-inch cubes
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4-6 fresh green chiles (such as Anaheim or poblano), roasted, peeled, and chopped
1 pound tomatillos, husked and chopped
1 medium onion, diced
3 cloves garlic, minced
2 cups beef broth
1 tablespoon ground cumin
1 tablespoon lime juice
Chopped cilantro (for topping)
Sour cream (for topping)
Shredded cheese (for topping)
Chopped green onions (for topping)
Instructions
In a large skillet, heat the olive oil over medium-high heat. Ensure the oil is hot before adding the meat for a good sear. Season the beef cubes with salt and pepper.
Brown the beef in batches, ensuring not to overcrowd the pan, until it is golden brown on all sides, about 5-7 minutes. This step is crucial as it locks in the juices and adds flavor. Remove the beef and set aside.
In the same skillet, add the diced onion and sauté until translucent, about 3-4 minutes. Stir occasionally to prevent burning.
Add the minced garlic and cook for another minute until fragrant, being careful not to let it brown.
In a blender, combine the roasted green chiles, tomatillos, beef broth, ground cumin, and lime juice. Blend until smooth, ensuring there are no chunks left.
Return the browned beef to the skillet and pour the green chile sauce over the top. Stir to combine, making sure the beef is well-coated with the sauce.
Reduce the heat to low, cover, and let simmer for about 2-3 hours, or until the beef is tender and easily shreds with a fork.
