Top round steak slowly cooked in a chipotle chile tomato sauce to tender perfection. Serve as is or wrap in warmed tortillas, delicious.
Chipotle Spiced Beef Strips
1 tablespoon oil
1/2 onion, chopped
2 cloves garlic, minced
2 chipotle chiles in adobo sauce (from 7 or 11-ounce can)
1 teaspoon cumin
1-1/2 pounds boneless beef top round steak, cut into thin 2-inch long strips
1 (14.5-ounce) can stewed tomatoes, undrained
1 tablespoon vinegar
Heat oil in large skillet over medium-high heat until hot. Add onion, garlic, chiles and cumin; cook and stir 1 to 2 minutes or until onion is tender. Push mixture to side of skillet.
Add beef strips; cook 3 to 4 minutes or until browned on all sides. Add undrained tomatoes, and vinegar; mix well. Reduce heat to medium-low; cover and simmer 1 to 1-1/4 hours or until beef is very tender, adding 1 to 2 tablespoons water if tomato mixture becomes too thick. Transfer mixture to a large serving platter. Garnish with fresh cilantro sprigs if desired. 6 servings.