GRANDMA'S (MAMA NINA MEJIA-MERCADO) FLANK STEAK PICADILLO

GRANDMA'S (MAMA NINA MEJIA-MERCADO) FLANK STEAK PICADILLO image

Yield 8 bowls

Number Of Ingredients 9

3 to 4 lb flank steak (defated and diagonally sliced into one inch tick strips.)
2 cups sliced yellow or white onion
1 1/2 cups tomatillos(sliced into thin wedges).
1 cup tomatillos (to blend with garlic and dry chili-pods.
8 garlic cloves
8 to 10 [dried]-Guajillo chile-pods
Salt
1/3 cup olive oil
Beef broth (enough to cover meath one inch obove it)

Steps:

* In a large enough pot, cook flank steak in 4 quarts of water. Ad salt to taste. * While meat is cooking, slice onion and tomatillos into thing wedges. * Peal garlic * Clean chile pods (deveined-remove seeds) and soak in one cup of hot water for about ten minutes. * Blend garlic, chile, and 1 cup of tomatillos using the same water from the chile. SET ASIDE * Once meat is cooked, shread it and SET ASIDE. SAVE the beef broth. * In a large saucepan, heat olive oil and saute sliced onion and tomatillos for about 7 minutes. * Add the mixture of garlic, tomatillos, and chile pods and saute for about 7 more minutes. * Add shreaded flank steak making sure to fold the meat so it gets coated with the mixture. * Add enough beef stew to cover the meat one inch above. * Bring it to a boil. Cover and reduce heat. Let it simer for 20-25 minutes. * Let it rest 10 minutes before serving with warm corn tortillas. (You can add cubed red potatoes) It is simple, but delicious!