Mouth-watering Mexican soup, Myk’s way.
- Difficulty (0 = Caveman, 5 = Thomas Keller): 3
- Serving size: 4-6
- Prep/cook time: 1 hour
- Meat temp: Well-done
- 1 onion, diced
- 1 cilantro
- 1 head garlic, diced
- 12 tomatillos
- 3-5 beef tail
- 6 bell peppers, green
- 8 limes
- 2 tsp onion granules
- 2 tsp garlic granules
- Salt and pepper
- 4 tsp olive oil
- 1 lb stew meat
- 32 oz hominy
- 6 cups beef broth
- On a baking sheet, add the tomatillos, bell peppers and garlic and bake at 400°F for 20-30 minutes, or until the tomatillos are browned and soft.
- In a pan with oil, add the onion, garlic, tomatillo, salt and pepper, garlic granules and sautéed until very soft.
- Add the broth and tail and simmer for one hour.
- After, remove the bones and with a stick blender, carefully blend the mix until smooth, then squeeze all the limes in and mix.
- In a separate pot, add water and bring to the boil and add hominy and cook until tender (about 5 minutes at the boil).
- Remove from heat and with a slotted spoon scoop the hominy into the bottom of the bowl and top with broth, serve garnish with cilantro, and radish.
Need more help?
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Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!