Directions: |
Directions:1)Place meat in a soup pot or large, heavy pot along with bay leaves, half an onion, 3 garlic cloves, 1 Tsp salt and the black peppercorns. Cover with water up to 2 inches above the meat. Bring to a boil, reduce the heat and simmer, partially covered, for 50 minutes to one hour, until the meat is thoroughly cooked and soft. Strain, reserving 3 cups of the meat cooking liquid. Once the meat has cooled, shred into pieces.
2) Place the tomatillos, 1 garlic clove and the chiles in a sauce pan and cover with water. Bring to a simmer over medium heat and cook until the tomatillos have changed from bright green to pale green and are soft and thoroughly cooked but not coming apart (about 10 minutes.) Drain and place in a blender or food processor, adding only one chile at first. Add the onion, cilantro and salt to the blender and puree until smooth. Taste for heat adding more chile until you have the desired level.
3) Heat the oil in a large casserole pan over medium heat. When the oil is hot, but not smoking, pour the salsa into the pan along with the potatoes and cook, parially covered, until the sauce thickens slightly, about 5 minutes. Toss in the shredded meat and pour in two cups of the meat cooking liquid. Stir and cook uncovered for about 25 minutes, or until the potatoes are completely cooked through and soft and the stew has thickened considerably.. Add more meat cooking liquid if the sauce is too thick.
Serve with a side of warm corn tortillas. |
This recipe for Shredded Flank Steak and Potato Stew., by 