Bistec en Pipian Verde con Calabacitas

Bistec en Pipian Verde con Calabacitas ingredients

• 1 lb Tomatillos
• 2 Serrano peppers
• 3 Garlic cloves
• 1/4 White onion
• 1/2 bunch Cilantro
• 1/2 cup Pumpkin seeds (pepitas), raw
• 1 tbsp Sesame seeds
• 1/2 tsp Cumin seeds
• 2 cups Chicken broth
• 2 tbsp Olive oil
• 1 tsp Salt
• 1.5 lbs Sirloin steak
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Olive oil
• 2 medium Zucchini
• 1 cup Corn kernels
• 1/4 White onion
• 1 Garlic clove
• 1 tbsp Olive oil
• 1/4 tsp Salt
• 12 Warm corn tortillas
• for garnish Fresh cilantro

How to make Bistec en Pipian Verde con Calabacitas

1. In a dry skillet over medium heat, toast the 1/2 cup pumpkin seeds and 1 tbsp sesame seeds for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn them. Remove and set aside.
2. In the same skillet, combine the 1 lb tomatillos, 2 serrano peppers, 3 garlic cloves, and 1/4 white onion. Cover with water and bring to a simmer. Cook for 10-12 minutes, or until tomatillos are soft and change color, then drain.
3. Transfer the cooked tomatillos, serranos, garlic, onion, toasted pumpkin seeds, sesame seeds, and 1/2 bunch cilantro to a blender. Add 1 cup of the chicken broth and blend until very smooth.
4. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Carefully pour in the blended pipian mixture. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce thickens and deepens in color. Add the remaining 1 cup chicken broth, 1 tsp salt, and simmer for another 5 minutes.
5. While the pipian simmers, season the 1.5 lbs sirloin steak strips with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a separate large skillet over medium-high heat. Sear the steak in batches for 2-3 minutes per side until nicely browned but still slightly pink inside. Do not overcrowd the pan.
6. Add the seared steak strips to the simmering pipian verde sauce. Stir to combine and cook for an additional 5-7 minutes, allowing the flavors to meld and the steak to finish cooking through.
7. In a separate medium skillet, heat 1 tbsp olive oil over medium heat. Add the 1/4 finely diced white onion and cook for 3-4 minutes until softened. Add the 1 minced garlic clove and cook for 1 minute until fragrant.
8. Add the 2 diced zucchini and 1 cup corn kernels to the skillet with the onion and garlic. Season with 1/4 tsp salt. Cook for 7-10 minutes, stirring occasionally, until the zucchini is tender-crisp.
9. Ladle the Bistec en Pipian Verde into bowls and serve immediately with the warm corn tortillas and a side of Calabacitas. Garnish with fresh cilantro if desired.

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