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Shredded Beef with Tomatillo Sauce

Yield Makes 2 1/2 cups


  • 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

How to Make It

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

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

  3. 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.

  4. 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.

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