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1
Tomatillos are small green tomato-like vegetables, which come in papery husks when purchased fresh--if using fresh tomatillos, remove the husks and rinse thoroughly.
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2
Roast the chile peppers, preferably over an open flame, until just charred all over.
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3
Scrape off the charred skin, trim off the stems, and remove the seeds.
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4
In a blender or food processor, puree the chiles with 1 cup of the water, until smooth.
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5
Separately puree the tomatillos.
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6
Dice the steak into small cubes.
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7
Put the flour in a small bag, add the steak, and shake until coated (or dredge the steak on a plate).
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8
Melt the butter in a large skillet (lard is also acceptable, and perhaps more authentic).
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9
Fry the beef in the butter, in batches if necessary, until browned.
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10
Remove from skillet and drain on paper towels.
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11
Mince the garlic, and cut the scallions into small lengths.
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12
In a large pot or dutch oven, heat the oil.
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13
Cook the scallions and garlic until soft.
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14
Add beef, oregano, cumin, sugar, salt, broth, pureed chiles and tomatillos.
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15
Stir in cilantro and parsley.
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16
Bring to boil and simmer partially covered for 1 hour and a quarter.
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17
Dissolve masa harina in 1/4 cup of water.
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18
Add to pot and cook another 10 minutes.
