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onion Anaheim chiles corn tortilla garlic extra-virgin olive oil chicken broth tomatoes lemon juice kosher salt boneless beef sirloin red jalapeño chile peppers sugar chili powder
Viewed: 15 - Published at: 4 years agoIngredients
- 1/2 cup sliced onion
- 2 dried Anaheim chiles, seeded and torn
- 1 corn tortilla, torn
- 1 garlic clove, crushed
- 1/4 cup extra-virgin olive oil, divided
- 1 cup low-sodium chicken broth
- 1/2 cup canned crushed tomatoes
- 1 Tbsp. fresh lemon juice
- Kosher salt to taste
- 1 1/2 lb. boneless beef sirloin, cut into 1-inch cubes
- 3 red jalapeno chile peppers, sliced into rounds, seeds removed
- 1 Tbsp. sugar
- 2 tsp. chili powder
Method
- Saute onion, dried chiles, tortilla, and garlic for the sauce in a saute pan in 2 Tbsp. oil over medium-high heat until onion softens, 4-5 minutes. Add broth and tomatoes to pan. Reduce heat to medium, simmer chile sauce 2 minutes, then transfer sauce to a blender. Puree mixture with lemon juice until smooth; season with salt.
- Saute beef and jalapenos in a saute pan in 2 Tbsp. oil over high heat. Cook until beef is browned but medium-rare in the center, about 5 minutes. Add sugar, chili powder, and salt to taste; saute another minute. Serve beef over Cheesy Polenta with chile sauce.
