Con Mi Suegra

serves 10

Video: ConMiSuegra (@conmisuegra) | TikTok

• 4 pounds masa para tortillas
• 4 pounds chuck roast
• 1/2 white onion
• 5 cloves garlic
• salt
• beef bouillon
• 1 head green cabbage, cut in half and sliced thin
• 3 white onions, cut in half and sliced thin

For salsa:

• 1/2 bunch cilantro
• 12 tomatillos
• 1/4 white onion
• 6 cloves garlic
• 1/4 cup cilantro, chopped
• salt

For garnish:

• 1 head iceberg lettuce, cut in half and sliced thin
• 1/2 head red cabbage, cut in half and sliced thin
• juice from 2 medium limes
• salt
• 1/4 cup chopped cilantro

Roll masa into balls and flatten to make tortillas. Cook on flattop and keep warm.

Boil meat with garlic, salt, and bouillon until fork tender. Put meat into a separate container and shred with 2 forks, reserving liquid in stockpot.

Add green cabbage to the pot and with a strainer quickly remove to a large bowl. Mix 3 onions, meat and green cabbage together.

Stuff each tortilla with meat mixture and pan fry in vegetable oil until browned on both sides.

Boil tomatillos, 1/2 bunch of cilantro, 1/4 white onion and 6 cloves of garlic with water to cover until tomatillos and onion are soft. Blend to make a salsa and add 1/4 cup chopped cilantro.

Combine red cabbage and iceberg with lime juice, salt and cilantro to make the garnish. Serve dobladas with garnish and salsa on the side.