My Mexican Beef recipe

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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

Nutrition Info

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
servingSize: -
sodium: 578.5 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Discard cinnamon stick and stir cilantro into the saucepan.

Recipe Yield

4 servings

Recipe Note

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!

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