Braised Beef Tacos with Tomatillo and Olive Relish
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
Braised beef:
2# chuck roast (or whatever you like)
2 leeks, sliced and rinsed well
1 med. onion sliced
1 cup white wine
1 Tb. green peppercorn
1 Tb. black peppercorn
4 cups stock
For the tomatillo & olive relish:
3 tomatillos
1/4 cup green onion sliced
1 tsp. green peppercorn
1 Tb. capers
1/4 cup green olives
1/4 cup pickled jalapeno
1Tb. white wine vinegar
juice of 1/2 lemon
Instructions:
Season beef generously with kosher salt. Add enough oil to barely cover the bottom of large high walled skillet or dutch oven. Over med. high heat brown beef on all sides. Remove beef and set aside. Add all onions and cook until soft. Deglaze pan with wine and scrape up brown bits. Return beef to pan, along with remaining ingredients. Cover and turn heat to low. Braise until beef is tender and falling apart. About 3 1/2 – 4 hrs.
Pre-heat oven to 400. Cut tomatillos in half. Rub with olive oil and sprinkle w/ kosher salt. Place in oven and cook until soft, about 10-15 min. When they are cool enough to handle, scoop out the insides. You should end up with about 1/2 cup. Rough chop olives, jalapeno, capers, and peppercorns and place in bowl. Add remaining ingredients and mix to combine. Serve it how you want it.
If you choose tacos (which we highly recommend), you are going to need:
corn tortilla
avocado
cilantro
thinly sliced red radish
From birdandcleaver.com