"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!"
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.
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.