Carnita Con Chile

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Carnita Con Chile
  • Duration
  • Prep Time
  • 4 ServingsServings

Ingredients

  • 2 beef shoulder top blade steaks (flat iron) (8 ounces each)
  • 12 ounces tomatillos, husks and stems removed
  • 3 or 4 dried chiles de árbol, stems, seeds removed
  • 1/4 cup fresh cilantro leaves
  • 1 large clove garlic, coarsely chopped
  • 1/4 teaspoon Ground black pepper
  • Flour tortillas (optional)
  • Fresh cilantro leaves (optional)

Preparation

Preparation

1 Place tomatillos and chiles in medium saucepan; add enough water to cover. Bring to a boil; cook 5 to 8 minutes or until tomatillos are just tender, stirring occasionally. Drain.
2 Place tomatillo mixture, 1/4 cup cilantro and garlic in food processor or blender container. Cover; process until finely chopped, but not pureed.
3 Season with salt and black pepper, as desired. Set aside.
4 Meanwhile press 1/4 teaspoon black pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
5 Carve steaks across the grain into thin slices; season with salt and black pepper, as desired. Spoon tomatillo sauce over steak.
6 Serve in flour tortillas, if desired. Garnish with additional cilantro, if desired.

Source: www.beefitswhatsfordinner.com