Ingredients:
For the Carne:
2 lbs beef chuck or round, cut into bite-sized pieces
2 tablespoons vegetable oil
4 cloves garlic, minced
4-6 tomatillos, husked and rinsed
2-3 green chilies (like jalapeño or serrano), stemmed and seeded
1 cup beef broth
1 tablespoon ground cumin
1 teaspoon dried oregano
Salt and pepper to taste
2-3 medium potatoes, peeled and cubed
Fresh cilantro, chopped (for garnish)
Directions:
Prepare the Salsa Verde:
In a saucepan, combine tomatillos and green chilies. Cover with water and bring to a boil. Cook for about 10-15 minutes until softened. Drain and blend until smooth. Set aside.
Sear the Beef:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the beef pieces with salt and pepper. Sear the beef until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
Sauté the Aromatics:
In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent.
Combine Ingredients:
Return the seared beef to the pot. Stir in the blended tomatillo and green chili mixture, beef broth, cumin, and oregano. Add the cubed potatoes and mix well.
Simmer:
Bring to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender and the potatoes are cooked through. Stir occasionally and add more broth if needed.
Serve:
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro. Enjoy with warm tortillas or rice!
Enjoy your flavorful Carne Con Papas en Salsa Verde!
