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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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Recipe Summary

prep:
15 mins
cook:
1 hr 12 mins
total:
1 hr 27 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Discard cinnamon stick and stir cilantro into the saucepan.

Cook's Note:

Substitute jalapeno peppers for the chipotle peppers if desired.

Nutrition Facts

212 calories; protein 25.9g; carbohydrates 8.4g; fat 7.6g; cholesterol 60.3mg; sodium 578.5mg. Full Nutrition
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