MEXICAN MEAL PREP: CARNE Y NOPALES SALSA VERDE

1. Roast tomatillos, 3 garlic cloves, poblano pepper, 2 serrano peppers (spicy), and 1/4 onion using your preferred method. (Air fry at 360* F for 10 mins with avocado oil spray)
2. While they roast, slice onions.
3. Peel poblano pepper and remove the seeds and stem. Let them cool down as you cook the nopales.
4. Add 24 ounces (1.5 LB) nopales, 1/4 white onion, 3 garlic cloves, tomatillo peels, and 1 tbsp salt to a pan.
5. Cook for 10-13 minutes, stirring often. The nopales will release “baba” (slime) as they cook. Turn off the heat when they have changed to a dark green color.
6. Remove the onion, garlic, and peels. Rinse the nopales under cold water until there is no “baba.” Put to the side.
7. Add the roasted vegetables to a blender with 1/2 c chicken bone broth, handful of cilantro, and seasonings to taste. Blend well.
8. Slice the remainder of the onion.
9. Grease a pan and add sliced onions and cook for 3 minutes.
10. Add the beef and season with salt and pepper to taste. Cook for 5-6 minutes or until meat is browned.
11. Add in the salsa and bring the heat down to a simmer. (Add 1 cup of chicken broth or water to the blender to get the excess salsa)
12. Add in the nopales. Cover and cook for an additional 8-10 minutes.
13. Divide into 4 equal servings (around 1.5 c beef & nopales) and serve with side(s) of choice - 3/4 c beans.