Carne de Res en Salsa Verde

This is one of those meals you can make for your friends and completely impress them, without breaking a sweat. Easy, delicious, and all it really asks for is a little patience.

Ingredients

• 3 large poblano peppers
• 4 medium serrano peppers
• 2 medium jalapeños 
• 8 medium tomatillos 
• 2 medium roma tomatoes
• 1/3 onion
• 2 garlic cloves
• 1 tbsp chicken bouillon
• 3-4 pound chuck roast
• 2 bay leaves
• Salt to taste

Instructions

The Salsa Verde

1. Wash and peel all produce. Place all pepper, tomatoes, tomatillos, and onion on a baking sheet.
2. Broil until blackened, flip, and repeat on other side.
3. Place all peppers in a bowl covered for at least 15 min. Set other vegetables in blender.
4. Once it’s been 15 min, peel and deseed all peppers, except for 2 serrano peppers. If you can’t handle any spice, deseed those peppers as well. TIP (See below)
5. Place peppers in the blender, along with your garlic, and chicken bouillon.
6. Blend, and adjust if necessary.

The Beef

1. Pat dry your chuck roast.
2. Cut into 1.5 – 2 inch pieces, and salt.
3. In a large cast iron, sear meat on each side, on medium high heat. Keep the searing brief as it is just to add flavor, not to cook the meat itself.
4. Once all the meat is seared, set aside.

La Unión

1. In the same large cast iron, pour in your salsa, and add in your meat.
2. Bring to a simmer. Add bay leaves.
3. Cover and let cook for 3 hours.
4. Check in on hour 2, and 2.5 hours to make sure the meat does not get overcooked.
5. Once done, serve with warm red rice, tortillas, and queso fresco!

Tips & Notes