@ryanmichaelcarter: Carne en Salsa Verde with crispy garlic, baby potatoes, and corn tortillas. INGREDIENTS (Serves 5–6) BEEF + 3 lb chuck roast, cut into 1.5-inch cubes + Kosher salt + 2 TBSP neutral oil SALSA VERDE + 1.5 lb tomatillos + 1 large poblano + 4 serranos + 1 white onion, halved + 6 cloves garlic + 1 handful fresh cilantro + 2 tsp chicken bouillon + 1 bay leaf + 3/4 C water + Kosher salt to taste FOR SERVING + Corn tortillas + 8 cloves garlic, thinly sliced and fried + Chopped fresh cilantro + Lime wedges DIRECTIONS + STEP 1: SEASON Pat the chuck roast dry with paper towels. Season generously with kosher salt. + STEP 2: SEAR Heat a large carbon steel pan (this is the YETI 12-inch carbon steel pan) over medium-high heat. Add the neutral oil and sear the beef in batches until deeply browned on all sides, about 3–4 minutes per side. Set aside. + STEP 3: CHAR Char the tomatillos, serranos, onion, and garlic on a comal. Blacken the poblano over a stove flame. Steam in a covered bowl for 15–20 minutes, then peel and remove the seeds. + STEP 4: BLEND Add the roasted tomatillos, poblano, serranos, onion, garlic, cilantro, chicken bouillon, and 3/4 C water to a blender. Blend until mostly smooth, leaving some tomatillo seeds and char flecks visible. + STEP 5: BRAISE Reduce the pan to medium. Return the beef and any accumulated juices to the pan. Pour the salsa verde directly over the beef, stir once to coat, and add the bay leaf. Bring to a gentle simmer, then reduce to low, cover, and cook for 2–2.5 hours, stirring occasionally. Taste and adjust with kosher salt if needed. Remove the bay leaf. + STEP 6: SERVE Finish with the crispy garlic and chopped cilantro. Serve with cast iron potatoes, warm corn tortillas, and lime wedges.

Ryan Michael Carter

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Monday 03 August 2026 00:36:26 GMT