Entomatado de Carne con Chile y NopalitosFrom sara 9 years ago
- 2 pounds stew beef shopping list
- 2 tablespoons cooking oil shopping list
- 1 medium white onion, chopped shopping list
- 2 cloves garlic, chopped shopping list
- 5-6 cups water (enough to cover meat by 1 inch) shopping list
- 2 large potatoes, peeled shopping list
- 2 large tomatoes shopping list
- 1/2 pound tomatillos shopping list
- ¼ teaspoon oregano shopping list
- 2 1/4 pounds nopalitos shopping list
- 6 ancho chiles shopping list
- 3 tablespoons olive oil shopping list
- salt shopping list
- ¼ teaspoon black pepper shopping list
How to make it
- In large, heavy-bottomed pot, heat oil. Turn up heat and brown meat. Add onion and garlic and cook, stirring, until they are lightly browned. Add water and simmer browned beef, stirring occasionally, until the liquid reduces and beef is getting tender.
- Chop potatoes into ½-inch cubes, add them to pot, adding more water to cover potatoes, if needed. Simmer another 10 minutes or so, covered.
- While stew simmers, stem and core tomatoes. In food processor or blender, purée them. Add to pot.
- Remove husks from tomatillos, trim stems and chop roughly. Add to simmering stew along with oregano. Trim any brown spots or needles from nopalitos. Slice them into thin strips. Put them into a pot and cover with water. Simmer over medium heat until they are tender. Drain and set aside.
- Next, make a purée from the chiles by removing the stems, seeds and veins. Fry chiles in olive oil until they expand and are lightly browned. Put them in a blender and add enough water to purée into a smooth paste.
- Add puréed chile paste to stew along with salt, to taste, and pepper.
- At this point, check to see that beef and potatoes are tender. Stir in nopalitos last, gently. Serve stew hot in bowls or over rice.
The Cooksara Atlanta, GA
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