Entomatado De Carne Con Chile Y Nopalitos Recipe

• 2 pounds stew beef

• 2 tablespoons cooking oil

• 1 medium white onion, chopped

• 2 cloves garlic, chopped

• 5-6 cups water (enough to cover meat by 1 inch)

• 2 large potatoes, peeled

• 2 large tomatoes

• 1/2 pound tomatillos

• ¼ teaspoon oregano

• 2 1/4 pounds nopalitos

• 6 ancho chiles

• 3 tablespoons olive oil

• salt

• ¼ teaspoon black pepper

Directions

1. In large, heavy-bottomed pot, heat oil. Turn up heat and brown meat. Add onion and garlic and cook, stirring, until they are lightly browned. Add water and simmer browned beef, stirring occasionally, until the liquid reduces and beef is getting tender.

2. Chop potatoes into ½-inch cubes, add them to pot, adding more water to cover potatoes, if needed. Simmer another 10 minutes or so, covered.

3. While stew simmers, stem and core tomatoes. In food processor or blender, purée them. Add to pot.

4. Remove husks from tomatillos, trim stems and chop roughly. Add to simmering stew along with oregano. Trim any brown spots or needles from nopalitos. Slice them into thin strips. Put them into a pot and cover with water. Simmer over medium heat until they are tender. Drain and set aside.

5. Next, make a purée from the chiles by removing the stems, seeds and veins. Fry chiles in olive oil until they expand and are lightly browned. Put them in a blender and add enough water to purée into a smooth paste.

6. Add puréed chile paste to stew along with salt, to taste, and pepper.

7. At this point, check to see that beef and potatoes are tender. Stir in nopalitos last, gently. Serve stew hot in bowls or over rice.