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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 8 |
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Something from south-of-the-border. Let the meat simmer until it is so tender you can gently pull it apart, then pack it in a tortilla. Spices and mild chiles give it a little heat. Ingredients:
2 tablespoons peanut oil |
1 medium onion, chopped (about 3/4 cup) |
1 small sweet red pepper, chopped (about 3/4 cup) |
1 small sweet green pepper, chopped (about 3/4 cup) |
5 garlic cloves, chopped |
1 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1 (14 1/2 ounce) can stewed tomatoes |
1/2 cup beef broth |
2 lbs beef flank steak |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 (4 ounce) cans mild green chilies, drained and coarsely chopped (look for the whole chiles) |
1 (10 ounce) package frozen corn kernels |
1 fresh jalapeno pepper, seeded and chopped |
2 tablespoons chopped fresh cilantro |
16 flour tortillas, warmed according to package directions (8-inch) |
Directions:
1. Heat oil in a large flameproof casserole or Dutch oven over medium heat. Add onion, red pepper, green pepper and garlic; cook until onion is translucent and peppers are softened, for about 8 minutes.
2. Stir in cumin and oregano; cook for about 1 minute. Add tomatoes and broth.
3. Season steak with salt and pepper. Add steak to pot; cover and bring to simmering. Simmer about 2 hours or until meat is very tender, turning meat occasionally.
4. Remove meat; let cool briefly. cut across the grain into 2-inch-thick slices. Using two forks, pull slices apart into shreds.
5. Heat tomato sauce remaining in pot to rapid boiling. Continue to boil, stirring occasionally, until thick, about 10 to 15 minutes.
6. Add green chiles and corn. Heat to boiling; cook 5 minutes.
7. Add shredded beef, jalapeno, and cilantro. Heat to boiling. Serve with warmed tortillas.
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