This hearty stew brings together many flavors and textures for a very interesting meal. Serve the stew over white Mexican rice with sour cream and a few slices of avocado and cilantro for a garnish for an eye and tummy pleasing meal.
1 lb. fresh tomatillos, rinsed and sliced 1/4″ thick
2 tbsp. olive oil
1 lb. boneless top round beef, sliced thinly across the grain
1 tsp. cumin seeds, whole
1 lb. fingerling potatoes or other thin skinned variety, thinly sliced
1 lb. zuccini, trimmed and sliced 1/4″ thick
2 – 10 oz. cans red chili sauce
1 large ripe Haas avocado, pitte, peeled and sliced
4 cups hot cooked rice
Chopped fresh cilantro
Add oil to a 12 or 14 inch skillet over med-high heat. Place beef and cumin seeds in the pan stirring until the meat is no longer pink (approx 5 min.). Add tomatillos, potatoes, zucchini and chili sauce. Bring mixture to a boil; reduce heat to medium, cover the pot and simmer until potatoes are soft (about 30 min.)
To serve spoon the stew over hot rice and top with avocado, sour cream and cilantro. Serves 6.
Prep time: 20 min
Cook time: 35 min.