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Ingredients
2 lbs of Beef
5 Chilis Guajillo
5 Tomatillos
1/2 Onion
2 Cloves Garlic
1 Tbsp Salt, to Taste
Whole Cumin Seeds
Instructions
1. Add salt and pepper to both sides of the beef and cut into 4 chunks
2. Put a little bit of vegetable oil into a pot and sear both sides of the beef chunks, about 5 minutes each side.
3. Once browned, add some salt and 1 clove of garlic. Fill the pot with water and cook until the meat is so tender that it pulls apart with a fork.
4. While the meat is cooking, in a separate pot, devein 5 Chile Guajillo's and rinse them.
5. Boil them until soft (about 10-15 minutes). Once done boiling, allow them to sit in the hot water.
6. Drain the Chile Guajillo's and blend with a 1/2 cup of the beef broth. Set aside.
7. In a big sauce pan, place 1 Tbsp of vegetable oil and let warm up.
8. While that's warming up, cut up 5 tomatillos and 1/2 an onion. Cook in the oil for about 5-10 minutes. Add 1 Tbsp of whole cumin seeds
9. Once that's cooked for about 10 minutes, put 1 russet potato (cut in chunks) into the pot with the tomatillo. Add in the shredded meat and place as much broth is needed to cover the meat and potatoes. Cook for about 10-15 minutes or until potatoes are tender. Taste for salt, add more if needed. Also add more broth if needed.
10. Serve.
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