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
Servings: 8
Ingredients
- 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.
