Our Steak Picado with Hatch Chile epitomizes the best of home Mexican cooking. The onions, garlic, and tomatoes meld heavenly with the Hatch chile. There’s something unique about the flavor of the green Hatch chile. We used a hot Hatch chile so this recipe is on fire. You can choose to use mild or medium heat chiles. The beef breaks down into tender pieces from the slow cooking process. Serve with rice and beans along with flour tortillas.
Steak Picado with Hatch Chile
- 2 lbs beef steak of choice (tenderloin, round, cut into 2-inch-long strips)
- 2 tablespoons (vegetable oil)
- 1 large white onion (sliced into half moons)
- 4 garlic cloves (chopped)
- 6 Roma tomatoes (cut into wedges)
- 1 green bell pepper) (cut into 1-inch pieces)
- 2 hot Hatch chile (charred, peeled and diced)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried coriander
- 1 teaspoon ground black pepper
- 2 cups water
- salt to taste
- Heat a large dutch oven or large skillet with a lid over medium-high heat.
- Add oil to the skillet and heat for about one minute.
- Add the onions and garlic. Cook until translucent about three minutes. Remove and set aside.
- Add the beef and cook until brown.
- Add back the onions and garlic, tomatoes, Hatch chile, and bell peppers.
- Stir in chile powder, cumin, coriander, black pepper.
- Add water slowly to barely cover the beef and vegetable mixture; you may not need all two cups, as it really depends on the size of your frying pan.
- Bring the water to a boil.
- Cover with a lid, lower the heat to medium-low and simmer for two hours, stirring occasionally.
We were lucky to receive our shipment of Hatch chiles from our friends at Melissa’s Produce. Be sure to visit their link and find where you can purchase your Hatch chiles at a grocery store near you. But, hurry as they are only sold during this short period.