Chili Verde with London Broil
Chili verde has got to be on of the most versatile dished around. You can serve it in burritos, tacos, french fries, nachos or really anything you choose. My great roasted tomatillo salsa is perfect with just chips too.
Ingredients
12-15 tomatillos, roasted
1 pasillo pepper, roasted
6 garlic cloves, roasted
1 medium size onion, roasted
1 pickled jalepeño
1 bunch cilantro
1 tbsp cumin
1 tbsp salt
1 tbsp pepper
2 tsp dried oregano
2 cups cooked and chopped London Broil
Corn or flour tortillas
Shredded cheese, your choice
1 pkg toritilla chips
Instructions
1
Remove paper skin and clean off the tomatillos and place them on a baking sheet along with the pasillo pepper, garlic cloves (skin removed) and a medium onion (skin remove, cut in half).
2
Roast the mixture in a 500 degree oven for about 10-15 minutes or until charged.
3
Remove the mixture from the oven and place the roasted pasillo pepper in a plastic bag and let it sweat, when cooled, scrape off the skin. Once the skins removed, scrape out the seed and place it in a blender along with the tomatillos, garlic, onion, pickled jalapeño, cilantro, cumin, salt, pepper and the dried oregano. Blend everything together and adjust salt and pepper as needed.
4
Place the chopped london broil in a large frying pan (can use any kind of meat) and pour the tomatillo salsa in the pan. Simmer for about 20 minutes.
5
Serve rolled up in a burrito, in a taco or any way you like. I like serving with rice and beans on the side and shredded cheese sprinkled over top. On air, I spooned the chili verde over chips, sprinkled with cheese and broiled for chili verde nachos.
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chefbryan
