CARNE Y PAPA EN SALSA VERDE

Updated at: Thu, 17 Aug 2023 07:38:16 GMT

Step 1

1. Wash and dry poblano peppers. Roast using your preferred method. I air fry at 400* F for 10 minutes.

Step 2

2. Place in a bag for 10-15 minutes before peeling and removing the seeds.

Step 3

3. Boil tomatillos, garlic cloves, poblano pepper, jalapeños, and 1/4 of the onion for 10-15 minutes or until the tomatillos are a dark green.

Step 4

4. Add the boiled vegetables to a blender with 1 tbsp chicken bouillon (or salt), handful of cilantro, and 1/2 c of the boiled water. Blend and put to the side.

Step 5

5. Chop the remaining onion and potatoes.

Step 6

6. To a greased pan, add the carne picada and cook for 4 minutes.

Step 7

7. Add onions and cook for an additional
5 minutes or until the onions are translucent.

Step 8

8. Add potatoes. Combine well and season to taste.

Step 9

9. Add in the salsa verde.

Step 10

10. Cover and cook for additional 15-20 minutes or until the potatoes are cooked through.

Step 11

11. Assemble into 4 containers. Each container will get 1.5 C beef mixture.

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Makes leftovers

Spicy