This spicy beef dish is found throughout Guatemala; it is a famous and traditional favorite that is usually served with hot rice. The tomatillos add an interesting taste dimension with a hint of lemon and herbs.
Heat the oil in a large, heavy skillet over medium-high heat and add the onion, garlic, and peppers. Cook until the onion is softened, about 5 minutes. Push the mixture to one side of the skillet and add the beef. Cook the meat, stirring, until lightly browned, about 5 minutes. Mix together the meat and the onion mixture.
Add the remaining ingredients, except the tortillas, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer gently for 2 hours.
Soak the tortillas in cold water to cover for a few minutes. Squeeze the water out and finely crumble the tortillas onto the beef. Stir the crumbled tortillas into the beef and simmer until the meat mixture thickens, about 3 minutes. Remove the bay leaf before serving.
Page created 2005. Modified March 2007
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