Mexican Beef and Potato Stew in Salsa Verde
Easy Mexican beef and potato stew in green salsa. No added oil, budget-friendly, and ready in 45 minutes. Perfect over rice or rolled into burritos.
Ingredients
- 10 oz beef sirloin
- 1 medium white potato
- 10 oz tomatillos
- 3 tbps white onion
- 1 garlic clove
- 1 small serrano pepper
- salt to taste
Instructions
- Boil the salsa vegetables. Add the tomatillos, garlic clove, and serrano pepper to a pot of water. Boil until the tomatillos turn from bright green to olive green and soften, about 10 minutes.
- Prep the beef. While the tomatillos cook, trim all visible fat from the beef and cut it into small, evenly sized cubes so everything cooks at the same rate.
- Cook the potato and onion. Peel and dice the potato. In a skillet, add a small amount of water and a pinch of salt, then add the potato and diced onion. Cook until the potato starts to soften.
- Blend the salsa. Transfer the tomatillos, garlic, and serrano to a blender with a splash of the cooking water. Blend until smooth and season with salt to taste.
- Bring it together. Add the beef and the green salsa to the skillet with the potatoes and onion. Stir to combine.
- Simmer. Cover and cook over low heat until the beef is tender and the salsa has thickened slightly, about 15 to 20 minutes. Serve hot.
Video
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