I found
two cans of Diced Fire Roasted tomatoes, one can of stewed tomatoes,
1 small can of Diced Jalapeños, 1 can Roasted Green Chiles, 1 can of
Kidney Beans, a half bag of frozen Hash Browns found deep in the
freezer, a bag of frozen Cut Corn, diced 1 Onion, 4 dried Anaheim
Chiles, 5 dried New Mexican Chiles, Oregano, salt, Mrs Dash Southwest
Chipotle, Garlic powder, some Caribbean seasoning of some sort, more
garlic powder, and of course the 1” beef cubes.
Browned the meat. Broke
stems off of dried chiles and soaked them in water, blended them with
½ cup water to make a paste, diced the roasted Green Chiles and
onions. Sautéed the onions until translucent, added the jalapeños,
green chiles, seasoning and simmered for 10 minutes. Poured onion
mixture into pot with the browned beef. Actually, with all of the
water they inject into meat these days to make it heavier, it never
browned, but made its own gravy – I went with the gravy idea.
Added all of the beans and everything else. Brought to a boil,
covered and cooked on medium high heat for 15 minutes, while stirring
occasionally. Reduced heat to low and allowed to simmer for 2 hours.
Meat needs to cook a bit more to tenderize. I scooped up one
“taster” bowl and I had to go back and get another bowl. WoW!
Chef Ramsay would approve, although probably too spicy for his taste.
INGREDIENTS
- 1 teaspoon pure chile powder
- 1 teaspoon garlic powder
- 1/2 teaspoon Mrs Dash Extra Spicy seasoning
- 1/4 teaspoon Mrs Dash Original Seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1 tablespoon cornstarch
- 1/4 cup water
- 3 tablespoons extra-virgin olive oil
- 1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
- 1 red or orange bell pepper—cored, seeded and cut into thin strips
- 1 medium onion, thinly sliced
- 2 tablespoons fresh lime juice, plus lime wedges for serving
- 8 flour tortillas, warmed in the microwave
- Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving
DIRECTIONS
- In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
- Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.
- Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.
