The weather is getting colder and tomatillo's are in season. I was looking for a dish that I could use up the beef stew meat I had put out to thaw and just stick in a crock pot to sort out later for dinner. Google being my friend, I found a lot of dishes that seemed to fit my needs but didn't quite fit what I felt like eating. I wanted something with a warm, Mexican and almost taco-esque feel to it. So, I took a few different recipes and came up with this shredded beef with tomatillo recipe. Also, I do not like the taste of onions after it has been in the crock pot all day.. so I do not put them during the cooking. You are welcome to do so if the taste doesn't bother you. :)
Shredded Beef with Tomatillo
- 1 to 1.5 pounds Stew meat
- 1 quart tomatillo puree (you can make this by blending tomatillo's in a blender)
- 4 tomatillo's - quartered
- 1 tablespoon ancho chili powder (give or take to taste)
- salt to taste
- 2 teaspoons cumin seeds (these were an accident, the plan was to put in coriander powder - but it was morning. *grin*)
- chili powder, to taste
Toss all the above into a crock pot in the morning and set on low.
When you come home, separate the beef from the liquid.
- 1 sliced onion
- 1 cup cilantro leaves, chopped
In a pan, heat some oil/butter toss in the onion and brown. Add the liquid and simmer to desired thickness. While sauce is thickening, shred the beef. I do this by hand, but you can use two forks. Once the sauce is at the desired thickness, toss in the beef. Stir. Taste for salt. Add cilantro.