MEAL PREP SUNDAY: BISTEAK Y VERDURAS EN SALSA VERDE 💚 Ingredients: 1.75 lb carne picada (thin sliced flank steak) 1 onion 2 bell peppers 440 grams mini potatoes 1 poblano pepper 16 oz tomatillos 3 garlic cloves Cilantro Jalapeños to taste 1/2 c chicken broth Garlic powder Onion powder Salt Pepper Garlic powder Onion powder Avocado oil spray Directions: 1. Roast tomatillos, poblano pepper, garlic cloves, jalapeños, and 1/4 of the onion using your preferred method. I air fry at 390* F for 13-14 minutes 2. Add the roasted vegetables to a blender with 1 tbsp salt, handful of cilantro, and 1/2 c of chicken broth (or water). Blend and put to the side. 3. Chop the remaining onion, bell peppers, and potatoes. 4. To a greased pan, add the carne picada and cook for 4 minutes. 5. Add onions and cook for an additional 3-5 minutes or until the onions are translucent. 6. Add potatoes and bell peppers. Combine well. 7. Add in the salsa verde. 8. Cover and cook for additional 20-25 minutes or until the potatoes are cooked through. 9. Assemble into 4 containers. Each container will get 1.75 C beef mixture.
