Recipe by Alan in SW Florida
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.
Top Review by mianbao
This turned out really good, though I did have to make some changes. I had only about 1lb 3oz steak, but used the full sauce recipe, substituting chicken broth for beef, because that's what I had. I also left out the corn, because of personal preference, and also left out the mild chilies, because I didn't have any. I added a fairly hot red chili in place of the jalapeno. I did not make other substitutions, and ate the resulting meat on warmed flour tortillas, as recommended. It was delicious! Thank you for sharing this recipe with us.
- 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 See How It's Made
- 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.
- Stir in cumin and oregano; cook for about 1 minute. Add tomatoes and broth.
- 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.
- Remove meat; let cool briefly. cut across the grain into 2-inch-thick slices. Using two forks, pull slices apart into shreds.
- Heat tomato sauce remaining in pot to rapid boiling. Continue to boil, stirring occasionally, until thick, about 10 to 15 minutes.
- Add green chiles and corn. Heat to boiling; cook 5 minutes.
- Add shredded beef, jalapeno, and cilantro. Heat to boiling. Serve with warmed tortillas.