Shredded Beef Picadillo "a la enojona"

Name: Shredded Beef Picadillo "a la enojona"
Total time: 3600 s
Yield: Serves 8 servings
Ingredients: 2.2 lbs beef for shredding (flank steak); 3 1/3 cups tomatoes (about 500 grams); 3 1/3 cups tomatillos (about 500 grams); 1 onion; 1.1 lbs potatoes (about 500 grams); 5 guajillo chiles; 1 garlic clove; salt to taste; 1 pinch cumin; as needed, oil; 8 1/2 cups water (2 liters)

Zoyla Enojona 😎🍴 @ZoyLaEnojona

Alguna Parte Del Mundo

Preparation time may vary depending on your mood 😄

Zoyla Enojona 😎🍴 @ZoyLaEnojona

Alguna Parte Del Mundo

Preparation time may vary depending on your mood 😄

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Ingredients

1 hour

Serves 8 servings

2.2 lbsbeef for shredding (flank steak)
3 1/3 cupstomatoes (about 500 grams)
3 1/3 cupstomatillos (about 500 grams)
1onion
1.1 lbspotatoes (about 500 grams)
5guajillo chiles
1garlic clove
salt to taste
1 pinchcumin
as needed, oil
8 1/2 cupswater (2 liters)

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Steps

1 hour

1

Wash and cut the beef into pieces. Place in a pot with a piece of onion and cover with water. Cook until tender, then shred the beef. In a separate pot, bring water to a boil and soak the guajillo chiles and tomatoes to soften them.
2

Dice the onion, potatoes, and tomatillos. Heat a large skillet or pot, add a little oil, and sauté the diced vegetables. Add the shredded beef and cover. Cook for 20 minutes.
3

In a blender, blend the softened chiles with the tomatoes, garlic, cumin, and a little salt until smooth.
4

Strain the blended mixture into the pot with the beef and vegetables. Add more water (about 4 to 6 cups). Season with salt to taste, cover, and let simmer for 30 minutes.
5

Serve!