For steak, place the meat into a large pot, along with the bay leaves,
whole onion, carrots, salt and peppercorns. Add enough water to
cover and bring to a simmer over medium-high heat. Reduce heat to
medium, cover partially and simmer for 30-45 minutes until meat
is tender enough to pull apart with a fork.
Place a strainer over a bowl and drain the meat. Reserve 1-1/2 Cups
of broth. Once the meat has cooled, pull apart with a fork.
Place the clean pot over medium heat. Once hot, toast the quajillo chiles,
turning often with a pair of tongs, until toasted, about 1 minute.
Incorporate the tomatillos, garlic and cover with water, Bring to a boil
over high heat. Reduce heat to medium and simmer until the
tomatillos are thoroughly cooked and soft and the quajillos have
rehydrated, about 12 minutes. Remove from heat.
Using a slotted spoon, transfer tomatillos, garlic and chiles to a
blender, along with 1 tsp. salt, and puree until completely smooth .
Heat the oil in a cleaned pot over medium heat. Add chopped onion
and cook until tender, about 5 minutes. Add pureed mixture to the
pot. Add potatoes, carrots, cover partially and cook 5 minutes. Add
back the meat and broth. Cover partially and simmer 20 minutes
more, until veggies are tender and sauce is thickened. Serve with
warm tortillas.
Serving
Suggestions
We like this dish. Find the guajillo peppers and tomatillos at Mexican store.
Originally Submitted
10/8/2024
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