MY MEXICAN BEEF

My Mexican Beef image

This is a pared-down version of a traditional Mexican shredded beef supper. I substitute shaved steak for the more time-consuming brisket and my family likes it even more. By using pantry items, I have created a delicious meal suitable for even the busiest weeknight. Served over rice or warm tortillas, this is one meal your family will be asking for again and again!

Provided by KMOMMYZ

Time 1h27m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 small yellow onion, chopped
2 garlic cloves, minced
1 (14.5 ounce) can diced tomatoes
1 (4 ounce) can chopped green chile peppers
1 tablespoon chopped chipotle peppers, or more to taste
1 pound shaved steak
2 teaspoons ground cumin
1 teaspoon coriander seeds
salt and ground black pepper to taste
1 cinnamon stick
¼ cup chopped fresh cilantro, or to taste

Steps:

Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until softened, about 3 minutes. Stir in garlic; cook until tender, about 1 minute. Stir in tomatoes, green chile peppers, and chipotle peppers. Bring to a simmer.
Stir shaved steak, cumin, coriander, salt, pepper, and cinnamon stick into the saucepan. Bring back to a simmer, stirring occasionally. Reduce heat and cover; cook, stirring occasionally, until steak is very tender, about 1 hour.
Discard cinnamon stick and stir cilantro into the saucepan.

Nutrition Facts : Calories 212.2 calories, Carbohydrate 8.4 g, Cholesterol 60.3 mg, Fat 7.6 g, Fiber 2.3 g, Protein 25.9 g, SaturatedFat 1.8 g, Sodium 578.5 mg, Sugar 4.2 g