beef cubes Nopalitos – chunks of an edible cactus – are used as a vegetable in several salads, soups, and bakes.
- 2lb braising beef, cut into
- 2in cubes
- 2 tbsp corn oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1 or 2 jalapeno chilies, seeded and chopped
- 4oz can nopalitos (cactus pieces), rinsed and drained
- 10 oz tomatillos (Mexican green tomatoes)
- ½ cup fresh chopped coriander
- beef stock (optional)
- salt and freshly ground black pepper
- chopped fresh coriander, to garnish
1.Pat the beef cubes dry with kitchen paper. Heat the oil in a frying pan and sauté the beef cubes a few at a time, until browned all over. Using a slotted spoon, transfer the beef cubes to a flameproof casserole or pan.
2. Add the onion and garlic to the oil remaining in the frying pan and Sauté until the onion is tender. Add more oil if necessary. Add the onions and garlic to the casserole or pan together with the chilies.
3. Add the nopalitos and tomatillos, with the, can juices, to the casserole. Stir in the coriander until well mixed. If more liquid is needed to cover the beef, stir in as much stock as needed. Season with salt and pepper.
4. Bring to a slow simmer, cover and cook over low heat for about 2½ hours or until the beef is very tender. Serve sprinkled with the chopped coriander.
Tomatillos (Mexican green tomatoes) are at to be confused with ordinary green unripe tomatoes. Look for them, canned, in specialty markets and food shops
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