Make an easy and delicious steak dinner with this Bistec en Chile Negro recipe! Boneless beef sirloin gets cooked in a smooth sauce flavored with tomatillos, onion, garlic, El Guapo® Chile Negro and spices.
15m
PREP TIME
20m
COOK TIME
265
CALORIES
10
INGREDIENTS
Make an easy and delicious steak dinner with this Bistec en Chile Negro recipe! Boneless beef sirloin gets cooked in a smooth sauce flavored with tomatillos, onion, garlic, El Guapo® Chile Negro and spices.
15m
PREP TIME
20m
COOK TIME
265
CALORIES
10
INGREDIENTS
Ingredients 8 Servings
- 1 1/2 pounds tomatillos, papery skin removed and rinsed well
- 1/2 large white onion
- 3 medium garlic cloves, unpeeled
- 4 cups water
- 9 El Guapo® Chile Negro, stemmed and seeded
- 6 El Guapo® Whole Black Pepper (Pimienta Negra Entera)
- 3 El Guapo® Whole Cloves (Clavo Entero), stemmed
- 3 teaspoons kosher salt, divided
- 2 tablespoons vegetable oil
- 2 pounds boneless beef sirloin, thinly sliced
INSTRUCTIONS
- 1 Heat large skillet or comal on medium-high heat until hot. Add tomatillos, onion and garlic; cook until charred on all sides turning frequently, about 6 to 8 minutes. Peel garlic. Set aside.
- 2 Bring water to boil on medium-high heat in large saucepan. Reduce heat to low; add tomatillos, onion, chilies, peppercorns and cloves. Cook 5 minutes until chiles have softened. Strain, reserving 1 1/2 cups of the soaking liquid. Transfer strained tomatillo mixture to blender container along with reserved soaking liquid. Add 2 teaspoons of the salt. Cover. Blend until smooth. Set aside.
- 3 Heat oil in a large skillet on medium-high heat. Season beef with remaining 1 teaspoon salt. Add beef to skillet; cook and stir 2 minutes until browned. Drain excess fat from skillet. Stir in chile sauce; bring to boil. Cook 5 minutes until thickened. Serve with steamed white rice and warm tortillas.
NUTRITION INFORMATION
(per Serving)
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