In this Mexican recipe, beef flank steak simmers slowly in a tomato sauce. When you're read to eat, shred the meat and return it to the sauce along with corn and chiles. Serve the whole mixture in warm tortillas.

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Ingredients

Directions

  • Heat oil in 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.

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  • Stir in cumin and oregano; cook for about 1 minute. Add tomatoes and broth.

  • Season steak with salt and black 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 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. Makes 8 servings.

Nutrition Facts

499 calories; 17 g total fat; 59 mg cholesterol; 654 mg sodium. 52 g carbohydrates; 32 g protein;

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