Beef Shoulder In A Roasted Tomatillo Salsa

• Beef Shoulder and Nopales
• 3 pounds Beef Shoulder
• 1 pound Cactus / Nopales
• 1 garlic clove
• salt to taste
• black pepper to taste
• 1/4 Sweet onion
• 2 tablespoons Olive oil
• Roasted Tomatillo Salsa
• 2 pounds tomatillos
• 2 Garlic Cloves
• 1 Red Onion
• 8 Dried Chile de Arbol
• 1 bunch Cilantro
• Salt to taste
• Black Pepper to taste
• 1/2 Lemon juice

1. Mince the beef shoulder and season with salt and pepper to taste rnBrown meat in two tbsp of olive oil rnRinse cleaned and chopped cactus over cool water - you can find cleaned and pre-cut cactus at your local Mexican store rnIn a large pot bring water to boilrnAdd 1 garlic clove rnAdd 1/4 of Sweet Onion rnSalt and pepper to taste rnPlace cactus in the water and cook for about 15 minutes until deep green rnWhen cactus is tender drain rnLet cactus drain for about 5 minutes rnSet browned meat and cactus aside
2. Bring oven to 400 degrees
3. Place all ingredients on a sheet pan and drizzle with olive oil, roast for about 15 minutes
4. Place in a large food processor, add cilantro, and bring to a rough puree
5. Place the salsa in a large pot, add meat, and cactus and simmer for about 20 minutes. Taste to ensure that flavors have blended well and adjust seasoning if needed. Serve and garnish with cilantro.

nopales, beef shoulder, nopales, garlic, salt, black pepper, sweet onion, olive oil, salsa, tomatillos, garlic, red onion, cilantro, salt, black pepper, lemon juice

Taken from food52.com/recipes/21185-beef-shoulder-in-a-roasted-tomatillo-salsa (may not work)