My Mexican Beef

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!

• Preparation Time: 15 mins
• Cooking Time: 1 hr 12 mins
• Total Time: 1 hr 27 mins
• Calories: 212 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

Discard cinnamon stick and stir cilantro into the saucepan.