| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
|
1 |
servings |
INGREDIENTS
| 2 |
lb |
Sirloin steak; cubed |
| 2 |
tb |
Cornstarch |
| 1 |
|
Vegetable oil |
| 2 |
cn |
(14 oz) diced tomatoes |
| 1 |
c |
Water |
| 1 |
tb |
Garlic powder |
| 1 |
|
Jalapeno pepper; diced and seeded |
| 1/2 |
|
Bell pepper; diced |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Ground cumin |
| 1 |
ts |
Black pepper |
INSTRUCTIONS
Coat steak with cornstarch. Cook in a large oiled skillet over medium
heat until browned, stirring constantly. Drain the meat on paper
towels. Clean the skillet and add the steak and all other ingredients
to the skillet. Bring to a boil, cover, reduce heat and simmer for 30
minutes, stirring often. Remove the lid and cook uncovered for an
additional 30 minutes or until sauce is thick and meat is tender.
Serve with flour tortillas.
Posted to CHILE-HEADS DIGEST by "Harry Jones" <hajones@swbell.net> on
Feb 2, 1999, converted by MM_Buster v2.0l.
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