|Tomatillos/1 can tomatillos||1 Pound|
|Salad oil||2 Tablespoon|
|Boneless top round beef||1 Pound, thinly sliced|
|Cumin seeds||1 Teaspoon|
|Thin skinned potatoes||1 Pound, thinly sliced|
|Zucchini||1 Pound, ends trimmed and sliced 1/4 inch thick|
|Canned red chili sauce||20 Ounce (2 Can)|
|Ripe avocado||1 Large, pitted, peeled, and sliced|
|Hot cooked rice||4 Cup (64 tbs)|
|Chopped cilantro||1 Tablespoon|
Pull off and discard husks and stems from fresh tomatillos.
Rinse well and slice 1/4 inch thick.
Pour oil into a 12- to 14-inch frying pan over medium-high heat.
Add beef and cumin seeds and cook, stirring, until meat is no longer pink (5 minutes).
Add tomatillos (if using canned tomatillos, add liquid and mash tomatillos with a spoon), potatoes, zucchini, and chili sauce.
Bring to a boil; reduce heat, cover, and simmer until potatoes are soft when pierced (about 30 minutes).
For each serving, spoon hot stew over rice, garnish with avocado, and top with sour cream and cilantro.