Spicy Chipotle Beef - 18g Carbs, 4g Fiber
(Puntas al chipotle)
From: Mexican Made Easy by Chef Rick Bayless
Get ahead you can prepare this early on the day you plan to serve
it. Refrigerate the sauce and meat separately, then bring them back
to room temperature before reheating. Warm the sauce first and add
the meat just long enough to heat through.
Work Time: 40 Minutes
Total Time: 1 Hour
Servings: 4
2 tbsp vegetable or olive oil
1 lb beef tenderloin, strip, or sirloin, cut into 1" cubes
1 lg white onion, sliced 1/2" thick
4 cloves garlic, minced
1/2 cup dark beer, broth, or water
2 Tbsp Worcestershire sauce
2 cans (14.5 oz each) no-salt-added diced tomatoes, drained
12 oz shiitake, oyster, or other mushrooms, or a combination,
stemmed and sliced 1/4" thick
2 canned chipotle chile peppers in adobo sauce, chopped
1 tsp salt
1/3 cup chopped cilantro
1. Heat oil in Dutch oven over high heat. When hot, add beef in
uncrowded single layer. Cook, stirring frequently to brown all
sides, until almost at desired doneness (about 4 minutes for
medium-rare)
2. Return pan to medium-high heat. Add onion. Cook, stirring
occasionally, until brown, about 7 minutes. Add garlic and stir
1 minute. Add beer and Worcestershire. Add tomatoes, mushrooms,
peppers, and salt and cook, stirring occasionally and scraping
up bits stuck to bottom of pan, until mushrooms are done and
liquid is reduced to a sauce, about 10 minutes.
3. Season with salt, if desired. Return meat to pan and heat.
Serve sprinkled with cilantro.
Servings: 4
Nutrition per Serving:
345 Calories, 15g Fat, 3g Sat Fat, 18g Carbs, 4g Fiber, 30g Protein,
839mg Sodium
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