Beef with Chile Passila

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Beef with Chile Passila
Recipe type: Phase I FasTrac
  • 1lb. beef ( such as sirloin) cut into small cubes
  • 8 dry chile pasilla (rinse of dirt)
  • 3 tomatillos (dehusked)
  • 1 clove garlic
  • Salt to taste
  1. Sauce:
  2. Remove stem and shake out what seeds you can.
  3. Bring chiles and tomatillos to a boil in a pot of water. Boil until tomatillos and chiles are soft.
  4. Remove remaining seeds from chiles.
  5. Place in blender chiles, tomatillos, and garlic. Puree until smooth. Add water if needed. Should not be too thick or thin. Place in fine mesh strainer and extract liquid into a bowl. Set aside.
  6. Beef:
  7. Put beef in non-stick skillet w/ about 1 inch water. Cook on med-high until water completely evaporates.
  8. Let beef brown stirring frequently. Add sauce and salt to taste. Reduce to low and allow to simmer approx. 10 min.
  9. Serve with black beans and Spanish rice


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