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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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A change of pace chili, adapted from Chili Nation, by Jan and Michael Stern. Ingredients:
4 fresh new mexico peppers (anaheim or poblano acceptable) |
1 (28 ounce) can tomatillos (or similar quantity of fresh tomatillos) |
2 lbs lean round steak |
1/3 cup flour |
1/2 cup butter |
2 scallions |
4 cloves garlic |
2 tablespoons vegetable oil |
1/2 tablespoon dried mexican oregano |
1/2 tablespoon ground cumin |
1/2 tablespoon sugar |
1 1/2 tablespoons salt |
1 (14 ounce) can beef broth |
1 cup fresh parsley, chopped |
1 cup fresh cilantro, chopped |
1 tablespoon masa harina (fine corn meal) |
1 1/4 cups water |
Directions:
1. Tomatillos are small green tomato-like vegetables, which come in papery husks when purchased fresh-if using fresh tomatillos, remove the husks and rinse thoroughly.
2. Roast the chile peppers, preferably over an open flame, until just charred all over.
3. Scrape off the charred skin, trim off the stems, and remove the seeds.
4. In a blender or food processor, puree the chiles with 1 cup of the water, until smooth.
5. Separately puree the tomatillos.
6. Dice the steak into small cubes.
7. Put the flour in a small bag, add the steak, and shake until coated (or dredge the steak on a plate).
8. Melt the butter in a large skillet (lard is also acceptable, and perhaps more authentic).
9. Fry the beef in the butter, in batches if necessary, until browned.
10. Remove from skillet and drain on paper towels.
11. Mince the garlic, and cut the scallions into small lengths.
12. In a large pot or dutch oven, heat the oil.
13. Cook the scallions and garlic until soft.
14. Add beef, oregano, cumin, sugar, salt, broth, pureed chiles and tomatillos.
15. Stir in cilantro and parsley.
16. Bring to boil and simmer partially covered for 1 hour and a quarter.
17. Dissolve masa harina in 1/4 cup of water.
18. Add to pot and cook another 10 minutes.
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