Serves 4
Ingredients
To Cook The Beef
500 Gram Beef Steak - cut into slices
1 Cup Water
1 Onion
2 Cloves Garlic
1 Bay Leaf
1 Medium Ripe Tomato
Half Of A Small Onion
¼ Teaspoon Salt
Other Ingredients
1 Tablespoons Oil
3 Medium Ripe & Firm Tomatoes
3 Green Tomatoes/ Tomatillos
1 Green Pepper
3 Dried Red Chillies - deseeded or Guajillo chilies
Salt & Pepper, to taste
1 Medium Potato - peeled and chopped
2 Medium Carrots - peeled and chopped
¼ Cup Chopped Coriander / Cilantro
Method
Remove the beef to a bowl, reserving the broth. When cool enough to handle, shred the beef with your fingers and set aside.
When cooled puree the broth and set aside.
Roast the green pepper, onion, tomato and tomatillos. When cooled remove the skin and puree along with dried red chillies and keep aside.
Heat the oil in a large pot over medium flame. Add the potatoes and chopped carrot sauté for a minute on medium high flame. Then add tomatillos puree and the shredded beef and the pureed the broth season with salt and pepper. Simmer for about 15 minutes.
Simmer and cook until the potatoes and carrots are cooked through, about 15-20 minutes or until the sauce thickens.
Serve hot with corn tortillas or steamed rice.
Labels: Beef, Guatemala, Onion, Green Tomato, Peppers, Roasted Tomato, Main course, Eat the World
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