Name: Carnita Con Chile
Prep time: 40 min
Total time: 40 min
Ingredients: 2 beef shoulder top blade steaks (flat iron (8 ounces each)); 12 ounces tomatillos (husks and stems removed); 3 or 4 dried chiles de árbol (stems, seeds removed); 1/4 cup fresh cilantro leaves; 1 large clove garlic (coarsely chopped); 1/4 teaspoon Ground black pepper; Flour tortillas (optional); Fresh cilantro leaves (optional)

Carnita Con Chile

Prep Time 40

Total Time 40

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Servings

Ingredients

2 beef shoulder top blade steaks flat iron (8 ounces each)
12 ounces tomatillos husks and stems removed
3 or 4 dried chiles de árbol stems, seeds removed
1/4 cup fresh cilantro leaves
1 large clove garlic coarsely chopped
1/4 teaspoon Ground black pepper
Flour tortillas optional
Fresh cilantro leaves optional

Instructions

Preparation

1 Place tomatillos and chiles in medium saucepan; add enough water to cover. Bring to a boil; cook 5 to 8 minutes or until tomatillos are just tender, stirring occasionally. Drain.2 Place tomatillo mixture, 1/4 cup cilantro and garlic in food processor or blender container. Cover; process until finely chopped, but not pureed.3 Season with salt and black pepper, as desired. Set aside.4 Meanwhile press 1/4 teaspoon black pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.5 Carve steaks across the grain into thin slices; season with salt and black pepper, as desired. Spoon tomatillo sauce over steak. 6 Serve in flour tortillas, if desired. Garnish with additional cilantro, if desired.
Source: www.beefitswhatsfordinner.com