Mexican Beef Stew (Print Version)
# Ingredients:
01 -
Chop 12 ounces of bacon.
02 -
Slice 2½ pounds of beef strip steak into bite-sized pieces.
03 -
Use 3 teaspoons of kosher salt, divided.
04 -
Husk and rinse 6 tomatillos.
05 -
Take 3 serrano peppers, remove seeds and stems.
06 -
Chop 1 packed cup of cilantro, keep extra for garnish.
07 -
3 garlic cloves.
08 -
Use ½ teaspoon of black pepper powder.
09 -
½ teaspoon of ground cumin.
10 -
Measure out 3 cups of water.
11 -
Rinse and drain 2 cans of pinto beans (15-ounce each).
12 -
White onion, chopped, for topping.
13 -
Radishes, sliced, for serving.
14 -
Lime wedges to serve on the side.
# Instructions:
01 -
Cook the chopped bacon on medium heat in a big pot for about 10 minutes or until crispy. Move to a bowl once done.
02 -
Sprinkle 1 teaspoon of salt over the beef. Sear the pieces in the bacon drippings for around 10 minutes.
03 -
Combine tomatillos, serranos, ½ cup of cilantro, garlic, cumin, black pepper, water, and 2 teaspoons of salt in a blender. Blend until it's smooth.
04 -
Pour the blended mixture into the pot with the browned beef. Let it come to a boil, lower the heat, cover it, and let it simmer for 30-35 minutes until the beef softens.
05 -
Stir in the pinto beans and let them cook for just two more minutes. Dish it up with the bacon, onions, cilantro, radishes, and lime on top.
# Notes:
01 -
Prefer olive oil? Use it instead of bacon.
02 -
A classic way to enjoy Mexican-style beef in tomatillo sauce.