Ground Beef With Spicy Tomatillo Sauce Recipes

MEATBALLS IN SPICY TOMATILLO SAUCE (ALBONDIGAS EN SALSA VERDE)

Steps:

• In batches, puree tomatillos, onion, garlic and chipotles in blender or food processor. Pour into saucepan large enough to hold sauce and meatballs. Stir in beef broth and bring to boil on medium-high heat. Lower heat and simmer for 10 minutes. Season with Adobo.
• Season beef and turkey (or pork) with Adobo. In bowl, combine meat, soaked bread crumbs, eggs, onion, minute, cilantro and oregano. Mix thoroughly.
• To form meatballs, put 1 heaping tablespoon of meat in palm of hand and roll into ball, about the size of a walnut. Continue until all meatballs are formed.
• Add meatballs to sauce, cover and simmer for 25 minutes. Ths sauced should just cover meatballs. Stir occasionally, adding water if necessary. Served in heated dish, sprinkled with chopped cilantro.

GROUND BEEF WITH SPICY TOMATILLO SAUCE

Steps:

• Add oil to the Instant Pot, and combine garlic, ginger root, and onion and saute for 1-2 minutes until slightly soft.
• Break up the thawed ground beef and add to the Instant Pot along with the paprika, chili powder, tomatillos, green chile and ancho chiles.
• Break up the ground beef even more with a spatula or spoon as the ingredients blend together on saute for an additional 3-4 minutes, being sure to scrape up the garlic, ginger and spices from the bottom to flavor the ground beef.
• Pour in 1/4 C. water and then place the lid on the Instant Pot, seal the valve, and set the pot for 15 minutes at high pressure (manual).
• Once the pot beeps done, release the pressure, and use a potato masher to mash up any remaining chunks of ground beef, and help break down the tomatillos. Add salt, more or less to taste.
• Give it a good stir and cover with the lid until ready to serve.

TOMATO SAUCE WITH GROUND BEEF (AND VARIATIONS)

Steps:

• Heat oil in a large heavy saucepan; add onion; sauté over low heat, stirring, until tender and golden, about 5 minutes.
• Add the garlic, sauté 1 minute.
• Meanwhile, brown the ground beef in a skillet, stirring to crumble meat; drain off fat; add the onion mixture.
• OPTIONAL: now is when you would add the mushrooms, vegetables or red wine.
• Sauté until tender or until the wine is reduced by half.
• Add the tomatoes, tomato sauce and paste, 1 tsp salt, the basil, oregano, pepper and bay leaf.
• Heat over medium-low heat to simmering.
• Simmer, uncovered, over low heat, stirring occasionally until sauce is thickened and flavourful, about 1 hour 15 minutes.

HILACHAS (GUATEMALAN SHREDDED BEEF IN TOMATO-TOMATILLO SAUCE)

Steps:

• Place the beef, water and a big pinch of salt in a large saucepan and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until the beef is very tender.
• Remove the beef to a bowl, reserving the broth, and set aside to cool
• When cool enough to handle, shred the beef with your fingers and set aside.
• While the beef is simmering, place the onion, tomatoes, tomatillos and chiles in a food processor or blender and puree, adding a little water if necessary.
• Heat the oil in a large pot over medium flame. Add the onion-tomato puree and simmer until the puree is cooked down and darkens somewhat in color, about 10 minutes. Do not burn.
• Add the shredded beef and about 3 cups of the broth to the onion-tomato puree and season with salt and pepper. Simmer for about 15 minutes.
• Stir in the potatoes, onions and a little more broth or water if necessary Simmer until the potatoes and carrots are cooked through, about 15-20 minutes.
• Stir in the breadcrumbs to thicken the sauce.
• Then stir in the chopped cilantro, adjust seasoning and serve hot with corn tortillas or rice.
• *Variations.
• Use 1 or 2 shredded fresh corn tortillas to thicken the sauce instead of the breadcrumbs if you like. If the sauce has thickened enough while simmering, neither thickener may be necessary.
• Add 2 teaspoon achiote seasoning to the onion-tomato puree for added flavor. Bricks of achiote seasoning can be found at many Latin markets.
• The potatoes and carrots can be eliminated if you like.
• Canned tomatoes and tomatillos work just fine in this recipe.
• Two cups of chopped tomatoes can be used if you would like to eliminate the tomatillos.
• If you can't find guajillo chiles, use anchos or pasillas. Or substitute with 1 tablespoon of paprika and 1/4 teaspoon of cayenne pepper.