Steaks in Avocado Sauce
This recipe from Diana Kennedy’s “Recipes From the Regional Cooks of Mexico,”
combines avocado, which is used throughout Mexico, with round steaks, a
specialty of northern Mexico.
6 shoulder or round steaks, 4 to 6 ounces each, 1/2-inch thick
Salt and freshly ground pepper to taste
3 tablespoons oil
1 small white onion, finely chopped
1 1/2 cups green tomatillo freshly cooked in water or canned, drained
3 fresh coriander springs, leaves only
2 garlic cloves, peeled
2 avocados, peeled and pitted at the last moment
Season the steaks with salt and pepper. Heat the oil until smoking and sear the
steaks well on both sides. Add the onion and cook for 2 minutes more on each
In a blender jar, blend the tomatillos with the coriander, garlic, 1 teaspoon
salt, avocados and 1 1/4 cups liquid in which the tomatillos were cooked (or
water, if canned are used) until completely smooth.
If there is any blood running from the steaks, cook for a little while longer,
then pour on the avocado sauce and stir over a low flame for about 5 minutes
(the sauce should lightly coat the back of a wooden spoon).
Do not overcook — avocados tend to become bitter if cooked too long. Adjust the
seasoning and serve immediately.
Per serving: 372 calories; 24 g fat (6 g saturated fat; 62 percent calories from
fat); 9 g carbohydrates; 68 mg cholesterol; 65 mg sodium; 27 g protein; 4 g