Pati Jinich - Guisado de Carne en Salsa Verde

beef chuck

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, while pork shoulder is often less expensive.

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned tomatillos

Green tomatoes can provide a similar tartness, while canned tomatillos are often more accessible.

jalapeños

🥗Healthier: poblano peppers

💰Cheaper: banana peppers

Poblano peppers offer a milder flavor, while banana peppers are generally cheaper.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley can substitute for flavor, and spinach adds nutrition at a lower cost.

Cut flank steak into three-inch squares.

Add three cloves of garlic, three bay leaves, and ten peppercorns to the pot.

Add half of a white onion to the pot without chopping.

Season with salt and add enough water to cover the meat.

Bring to a simmer over medium-high heat and cover partially.

Cook for about 50 minutes until meat is tender.

Remove husks from tomatillos and rinse them.

Place tomatillos and a jalapeño in a pot and cook over medium heat for about 10 to 15 minutes until soft.

Transfer cooked tomatillos and jalapeño to a blender with onion, cilantro stems, and a couple of garlic cloves; blend until smooth.

Heat 2-3 tablespoons of oil in a heavy pot.

Add a little over a pound of small red potatoes to the hot oil and cook.

Shred the cooked meat into bite-sized chunks.

Add the shredded meat to the pot with the potatoes and pour in a couple of cups of the reserved broth from cooking the meat.

Add more salt to taste and stir well.

Partially cover the pot and let it cook for about half an hour.

Cooking Techniques

Equipment Needed

Spice Level: