Tomatillo-Chipotle Steak

Grilled steak is finished in a tangy tomatillo-chipotle sauce with hunks of soft potatoes. You're finished in a delightful food coma.

Serves 6-8

Ingredients:

-5 potatoes, cubed

-1kg tomatillos, leaves removed

-half a kg thinly sliced steak (you can use pork or chicken too)

-6 dried chipotles

-3 cloves of garlic

-1 onion, sliced

-1 cube of bullion

-salt, to taste

-oil, for frying

Directions:

1. In a shallow pan with a little bit of oil, pan-fry the tomatillos. (You can grill them too)

2. When the tomatillos are slightly blackened, remove them from the pan and add a little more oil. Pan-fry the chipotles and the garlic over low to medium heat for about 5 minutes, until they puff up.

3. In a deeper pan, add a few tablespoons of oil and the sliced onion and fry the steaks. (You can grill the steaks if preferred). You don't need to fully cook the meat since it will cook more once it's in the sauce, but giving it a nice sear on each side is recommended.

4. In a blender or food processor, add the tomatillo, chipotle, and garlic with about a half-cup of water. If you want your sauce more liquidy, you can add more water. Blend until smooth. (You may have to work in batches to fit all of the ingredients).

5. Add your salsa to a large pot over medium-high heat. Add the meat and onions along with the cubed potatoes to the sauce and bring to a boil.

6. Everything's ready when the meat and potatoes are cooked through. Taste for salt.

Serve & enjoy with warm tortillas and beans :)