Prep 15 mins
Cook 6 hrs
In Mexico this flavorful meat is marinaded and then slowley grilled. This recipe can be prepared on the stove top, crockpot or a pressure cooker. Adjust cooking times to method of preparation.
- 2 lbs lean beef, cut into 1-inch pieces (sirlion or skirt steak)
- 1 cup chopped onion
- 3 garlic cloves
- 1 chopped poblano pepper
- 2 chopped chipotle chiles, with
- 1 tablespoon adobo sauce
- 1 cup beef broth
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 chopped tomato
- 1⁄2 cup finely chopped onion
- 1 cup guacamole
- 1 cup shredded cheese
- Spray pan with non-stick cooking oil.
- Add meat, onions and garlic and saute until brown.
- Stir in broth, chilis, adobo sauce and spices.
- Cook until meat is very tender (time varys depending on cooking method).
- Remove from broth and finely chop.
- Serve rolled with soft flour tortilla and serve with garnishes.
- Note: The left over crockprot broth can be used in the preparation of spanish rice -- beware it will kick it up a couple notches!
Nice flavor, easy to make. I made this along with your spanish rice and it was a terrific meal thatmy family devoured!! I used a few extra peppers I had on hand and this was a keeper recipe - thank you!! **Went to market 2007**
One word ~ AWESOME. Used this recipe to make homemade burrito bowls for our dinner today. Nice flavor and oh, so easy. Can't wait to use the leftovers for enchiladas. Used beef stew meat and increased the beef broth to 1 1/2 cups based on the instructions that came with my pressure cooker. Cooked for 45 minutes at high pressure and the meat just fell apart when I stirred it with a fork. Will most definitely make this again. Thanks for posting Galley Wench!
Yummy and easy. Due to the limited selection at the market I went to, I used beef tenderloin--a very expensive cut of meat for a meal like this. It turned out fabulously though. (One would hope so!) Next time I want to try it with skirt steak. Since I'm growing Hungarian yellow wax peppers in my garden, and have LOTS of them, I used 3 of those instead of the poblano and cut the chipotle and adobo sauce in half (Hungarian peppers have more kick than poblanos). I cooked the meat 3 hours on low in my crockpot. It came out tender and flavorful. Will definitely make this again.