Make Ahead

Beef Shoulder in a Roasted Tomatillo Salsa

by:
March  9, 2013
4.8
4 Ratings
Beef Shoulder in a Roasted Tomatillo Salsa
Photo by Johnny Jaquez Photography
  • Serves 8
Author Notes

This is a seriously homey dish--perfect for Sunday dinners. A great way to use what is soon to become season bounty - tomatillos. This is a dish that my mother cooked for my family often, a recipe past down to her from her mother. Nopales and tomatillos run deep in Mexican cooking. Real Mexican food is flavorful, light, and healthy. The roasted tomatillo salsa, browned beef shoulder, and nopales simmering away on the back of my stove building layers of flavor through the afternoon until I was ready to devour an embarrassingly large portion, is something that I look forward to sharing with friends and family Sunday evenings. Do not be scared of the nopales, when cooked properly they are absolutely amazing. Try something new - kick back and Enjoy it! —Cynthia Meza-Jaquez

What You'll Need
Ingredients
  • Beef Shoulder and Nopales
  • 3 pounds Beef Shoulder
  • 1 pound Cactus / Nopales
  • 1 garlic clove
  • salt to taste
  • black pepper to taste
  • 1/4 Sweet onion
  • 2 tablespoons Olive oil
  • Roasted Tomatillo Salsa
  • 2 pounds tomatillos
  • 2 Garlic Cloves
  • 1 Red Onion
  • 8 Dried Chile de Arbol
  • 1 bunch Cilantro
  • Salt to taste
  • Black Pepper to taste
  • 1/2 Lemon juice
Directions
  1. Beef Shoulder and Nopales
  2. Mince the beef shoulder and season with salt and pepper to taste Brown meat in two tbsp of olive oil Rinse cleaned and chopped cactus over cool water - you can find cleaned and pre-cut cactus at your local Mexican store In a large pot bring water to boil Add 1 garlic clove Add 1/4 of Sweet Onion Salt and pepper to taste Place cactus in the water and cook for about 15 minutes until deep green When cactus is tender drain Let cactus drain for about 5 minutes Set browned meat and cactus aside
  1. Roasted Tomatillo Salsa
  2. Bring oven to 400 degrees
  3. Place all ingredients on a sheet pan and drizzle with olive oil, roast for about 15 minutes
  4. Place in a large food processor, add cilantro, and bring to a rough puree
  5. Place the salsa in a large pot, add meat, and cactus and simmer for about 20 minutes. Taste to ensure that flavors have blended well and adjust seasoning if needed. Serve and garnish with cilantro.
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1 Review

Gabriela
Gabriela May 14, 2014
Can't wait to try this!