Beef Steak in Green Sauce with Potatoes
Beef steak braised in a vibrant tomatillo-serrano green sauce with tender potatoes, this one-pot dish delivers bright acidity and savory depth in a single simmer.
Servings
4Beef steak braised in a vibrant tomatillo-serrano green sauce with tender potatoes, this one-pot dish delivers bright acidity and savory depth in a single simmer.
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Bring water to a boil and cook the tomatillos and serrano peppers (previously washed and disinfected) until done.
While the tomatillos are cooking, add oil to a pot and sauté the beef (I rinse the beef before cooking it).
Once the beef is sautéed, add the peeled and cubed potatoes. Let it cook on low heat for a few minutes.
Meanwhile, remove the cooked tomatillos and peppers and let them cool. Do not discard the water; set it aside.
Once the tomatillos and peppers are cool, blend them with the onion, cilantro, garlic, chicken bouillon cube, and one cup of the water used to cook the tomatillos.
Add the sauce to the beef and potatoes, along with another cup of the water used to cook the tomatillos. Add salt to taste (taste before adding salt since the chicken bouillon cube was added earlier, and it also depends on how acidic the tomatillos are).
Cover and let it cook for a few minutes. And it's ready! You can serve it with white rice, black beans, and tortillas!
For the video recipe, you can watch it on my YouTube channel 👉🏻 https://youtu.be/n5dKnaPWnpg
Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over medium-low heat, adding water if the sauce has thickened.
Not recommended; tomatillos provide the signature tart, tangy flavor that defines this dish. Regular tomatoes will make it sweeter and less authentic.
The beef should be tender after sautéing initially, then continues to soften as it simmers in the sauce for a few minutes covered. Pierce with a fork; it should break apart easily.
Taste before adding salt. If too tart, you can add a pinch of sugar or cook uncovered a bit longer to mellow the acidity.
Yes; refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water if needed.
The creator recommends white rice, black beans, and warm tortillas on the side to soak up the sauce.
