This hearty Mexican dish is perfect for weight loss, offering a good balance of protein, complex carbs, and fiber. It features milanese beef and nopales cooked in a smoky, roasted salsa.
1. Chop 1/2 of the onion, the nopales, and meat into strips. Set to the side.
2. Roast the tomatoes, tomatillos, jalapeños, Anaheim pepper, and 1/4 of the onion using your preferred method. Flip every 2 minutes. Once the vegetables are charred, remove them.
3. Put the Anaheim pepper in a closed container or bag. Let it “sweat” for 10 minutes.
4. While you wait, bring water to boil in a pot. Add 3 garlic cloves, salt to taste, 1/4 of the onion, and the tomatillo skins. Then add the nopales and cook for 10 minutes or until they are a dark green.
5. Drain and rinse the nopales.
6. Remove the skin, deseed, and remove the stem from the Anaheim pepper.
7. Add the Anaheim pepper, roasted vegetables to a blender with 3-4 garlic cloves, 1/2 cup water, and chicken bouillon to taste. Blend until you’ve reached your desired consistency - chunky or smooth is preference.
8. Grease a separate hot pan with 1 tablespoon oil. Add the beef. Season with salt, pepper, 3 minced garlic cloves, and carne asada seasoning (optional). Cook for 6 minutes.
9. Add the onions and cook for an additional 3 minutes.
10. Add the nopales and salsa. Make sure everything is well combined. Cover and cook on low heat for 10 minutes.
11. Once done, serve with your side of choice (3/4 cup cooked frijoles de la olla in video).
