Beef Chile Verde with Spanish Rice

Hola, ¿cómo estás?

Thank you Uncle Jhun for showing me how to make this awesome dish, BUT I think mine turned out better, haha…LOL!

Beef Chile Verde

Ingredients: * serves 4 to 6

2lbs beef sirloin, trimmed of fat and cut into 2-inch cubes

2 white onions halved, roasted

4 cloves of garlic, roasted

2 jalapenos, roasted, seeds removed

1 Serrano chile, roasted, seeds removed

1 bunch cilantro

1lb tomatillos, husks removed, boiled and soften

1lb Roma tomatoes boiled and soften

1 tablespoon extra virgin olive oil

1 cup chicken stock

¼ tablespoon ground cumin

Salt and pepper to taste

Directions:

1.       In a large pan, cook beef over high heat, pour and drain out liquid. Add oil, return beef back in pan, season with cumin, salt and pepper.

2.      In blender, add boiled tomatillos and Roma tomato; roasted white onions, garlic, jalapenos, Serrano chile and cilantro. Pulse and blend all ingredients are mixed.

3.      Add in Chile Verde sauce into the pan with the beef, and then add in chicken stock to cover the meat. Lastly add salt and pepper to taste.

Spanish Rice

Ingredients: *Serves about 4

2 tablespoons extra virgin olive oil

1 cup uncooked long-grain rice (Jasmine rice)

½ cup tomato sauce

2 cups chicken broth

Directions:

1.       Heat oil in a large saucepan over medium heat and add rice. Stir constantly until golden.

2.      Stir in tomato sauce and chicken broth. Bring to a boil, reduce heat to low, cover and simmer for about 25 minutes. Then ready to serve.

Hasta la próxima …Peace Out!!!