Shredded Beef with Tomatillo Sauce

Recipe from

Coastal Living


1 tablespoon canola oil
1 pound (about 8 large) tomatillos, husks removed and tomatillos quartered
1 cup chopped onion
2 large garlic cloves, minced
1 serrano chile, coarsley chopped
2 tablespoons fresh cilantro leaves
1/4 teaspoon salt
6 ounces skirt steak
1/4 large onion, quartered
1 large garlic clove, crushed
1 bay leaf
1 tablespoon salt


Heat oil in a large skillet over medium-high heat. Add tomatillos and next 3 ingredients; sauté 7 minutes or until lightly browned.

Pulse tomatillo mixture, cilantro, and 1/4 teaspoon salt in a food processor until coarsely chopped. Transfer to a medium bowl. Set aside.

Combine skirt steak, remaining 4 ingredients, and water to cover in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 1 hour and 45 minutes or until meat is tender.

Remove steak to a medium bowl, discarding onion and seasonings. When cool enough to handle, shred meat. Stir in tomatillo sauce. Serve with fresh sopes.

Tip: You may substitute flank steak for skirt steak. Cook 2 1/2 hours or until tender.

Richard Sandoval,

Coastal Living

January 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note