- 1 pound beef steak of choice (tenderloin, round)
- 4-5 fresh tomatoes (or one large can diced)
- 4 cups water
- 1 large onion
- 1 green bell pepper (or other color)
- 1 jalapeno
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon ground chile de arbol (or other dried pepper) – optional
- 1 teaspoon dried cilantro
- 1 teaspoon black pepper
- salt to taste
Adapted from hispanickitchen.com
Trim beef steaks and cut in chunks about 1-1/2 inches. Brown in skillet and drain on paper towel.
Cut up fresh tomatoes into medium sized bites (skip for canned).
Chop onion into medium size chunks.
Cut bell pepper in smaller chunks.
Slice jalapeno into rings.
Add all of the above in a crockpot or large stewpot on stove.
Stir in seasonings.
Cover and cook for about 4-5 hours (stove method or crockpot on high).
This recipe is easily doubled or tripled for larger gatherings.
Serve with a side of rice and/or beans.
For leftovers: strain out the veggies and meats and wrap in burrito size tortillas. These can freeze and later be baked or microwaved. Reserve sauce as an add-in for black or pinto beans. It can also be used to flavor plain rice.