Categories: Mexican

Ingredients

• 1 1/2 pounds cubed beef sirloin or tenderloin
• 1 1/2 cups diced potatoes
• 3/4 cup diced tomatoes
• 1/4 cup diced yellow onions
• 1/4 cup diced green bell peppers
• 1/2 cup beef or chicken broth
• 1/2 cup Salsa Verde, recipe follows
• 1/4 cup tomato sauce
• 1 teaspoon dehydrated minced garlic
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• Salt
• Salsa Verde:
• 1/2 pound green tomatillos
• 1/4 cup chopped yellow onions
• 1 serrano pepper
• 1/2 cup diced fresh cilantro
• 1/2 teaspoon salt

Directions

1. Brown beef and potatoes in a large skillet. Add tomatoes, onions and bell peppers and cook until all are fully cooked, about 10 minutes. Add broth, Salsa Verde, tomato sauce, garlic, black pepper and cumin, then add salt to taste. Let simmer for 20 minutes.

2. Salsa Verde:

3. Add tomatillos, onions, serrano and 2 cups water to a saucepot. Bring to a boil and cook until all vegetables are cooked, about 15 minutes. Place mixture in a blender, then add fresh cilantro and salt and blend well.

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