Carne Con Chile

Ingredients

• Servings: 4
• 20 fresh tomatillos, husks removed
• 2 large tomatoes, chopped
• 7 serrano chile peppers, chopped (wear gloves)
• 10 fresh chile de arbol peppers, chopped (wear gloves)
• 5 cloves garlic, divided
• salt to taste
• 2 pounds lamb stew meat, coarsely chopped

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• place the tomatillos, tomatoes, serrano peppers, chile de arbol peppers, and 3 whole garlic cloves into a saucepan over medium-low heat, and cool until the mixture is juicy and the peppers are tender, about 10 minutes. remove and discard the garlic cloves. pour the mixture into a blender, and blend until smooth, about 1 minute; set sauce aside. mince 1 clove of garlic, or amount to taste, and mix into the sauce; season to taste with salt.
• mince 1 more clove of garlic, and place into a skillet with the lamb over medium heat. cook covered until the lamb is no longer pink and the juices run clear, stirring often, about 30 minutes. pour the blended sauce over the meat, and reduce heat to a simmer; cook, stirring often, until the lamb is tender, 5 to 10 more minutes.