This is another recipe that started out one way & got totally turned into something different. The original recipe had the chunks of beef served over polenta or Spanish rice, my hubby liked it as a "carna asada" like taco instead.
1-2 lbs stew meat 1 sliced onion 1 sliced bell pepper 1/2 can of chipolte peppers in adobe sauce (chopped up) 1 large can tomato sauce water or beef stock
I start by buzzing 1/2 can of chipolte peppers in the small food processor to get it all finely chopped. Then brown off stew meat in a little bit of oil. Add onion, bell peppers, tomato sauce, chipolte peppers & enough water or beef stock to cover the meat. Cook on med low/low for a couple of hours until the beef is tender & falling apart.
Warm up flour tortillas in the oven while shredding the beef. Serve in tortillas with cheese, avocado slices, onions & peppers from the pot, lettuce and/or tomatoes.
You can make them more or less spicy by adjusting the amount of chipolte peppers you add.
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