If you want a healthy and nutritious meal that has a nice kick to it, this is your recipe. But patience is the virtue here. You will have to slowly braise the meat for 3 hours, so make some time and watch a movie while this sends an amazing, mouthwatering aroma into your home.
Beef shoulder is a nice marbleized cut of meat that after braising it will fall apart with a fork. At first you will sear the meat in some garlic infused olive oil to lock in the flavors and create a nice crust on the meat. Then by incorporating several types of spices and some sweet Italian San Marzano tomatoes, this will create a rather spicy, mouth watering meal. You are still maintaining a low calorie meal by adding some homemade guacamole and some fresh Tomatillo salsa Verde. Wrap it up in some heated tortilla wraps and you have a healthy, delicious meal you will have everyone asking for more!
This meal just screams Spring with its’ beautiful array of green color. Something to think about for Saint Patrick’s Day.
Tomatillos are pronounced [toh-MAH-tee-YO] A relative of the tomato and member of the nightshade family tomatillos provide that tart flavor in a host of Mexican green sauces. Most common Salsa Verde, meaning green salsa. The tomatillo is actually used when it is still green. They have a very tart flavor, not at all like a tomato, although they look like a green tomato.
If you are trying to eat healthier but still crave that snack, whip up this Salsa Verde instead of some fat loaded store bought creamy dip to scoop up with your chips! It’ll take you less than 5 minutes to prepare. If you are wondering how much better this fruit is for you, a medium tomatillo has only 11 calories and 0 % fat,….hello snack time!!
So try something new that also tastes amazing. If you make this the night before, all you have to do is heat up the meat and tortillas and assemble your pocket of deliciousness! Enjoy!
Spicy Beef Tacos & Tomatillo Salsa verde
Ingredients for Meat: Serves 6-8
- 2 pounds of beef shoulder
- kosher salt for seasoning
- freshly cracked black pepper for seasoning
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, peeled & smashed
- 1 medium yellow onion, peeled and thinly sliced
- 1 tablespoon ancho chile powder
- 1 tablespoon cayenne pepper
- 1 tablespoon cumin
- 3 bay leaves
- 1 (28-ounce) can San Marzano tomatoes, crushed
- 26 ounces water (pour the water in the can from the tomatoes to use up all of the tomato sauce in there)
Preparation:
Season both sides of the meat generously with salt and black pepper. In a large dutch oven that has a tight lid heat the olive oil with the garlic. Once hot, add in the beef and sear over a medium heat for about 4 minutes. DO NOT move the meat around. You want to create a nice crust. Carefully turn onto other side and sear for another 4 minutes. Add in the onions and cook for about 3-4 minutes. Carefully add in the tomatoes around the meat and the water. Add in the spices. Bring to a boil, lower heat to low and cover. Cook for 3 hours with the tight lid on. Remove cover and check meat. If it is not fork tender, cook for another 30 minutes.
Cooks note: If you do not want spicy than omit the ancho chile powder and cayenne pepper.
Tomatillo Salsa Verde
Ingredients: Makes about 2 1/2 cups
- 2 cups husked and roughly chopped tomatillos
- 1/8 cup water
- zest and juice of 1/2 lime
- salt to season
- 1/2 teaspoon cumin
- 1 teaspoon chili seeds
- 1/4 teaspoon dried oregano
- 1/2 cup onion, chopped
- 1 clove fresh garlic
- 2 tablespoons fresh cilantro
- 1 jalapeno pepper (if you want to omit the heat, remove the seeds)
Preparation:
Place all ingredients in a food processor and pulse until smooth. Best if placed in the fridge for at least an hour to allow all of the ingredients to come together.
Yvette's Gourmet Kitchen 