2 pounds sirloin steak,
cubed
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 (28-ounce) can whole tomatoes, chopped, juice reserved
1 cup water
3 garlic cloves, crushed
1 jalapeño, seeded, chopped*
2 tablespoons ground cumin
2 teaspoons ground black pepper
1/2 teaspoon salt
12 flour tortillas
1 head lettuce, shredded
2 fresh tomatoes, chopped
2 cups shredded Monterey Jack cheese
Sour cream for accompaniment
Salsa
Combine cubed sirloin
steak and cornstarch. Cook in oil in a large skillet, stirring
constantly, until browned; drain.
Add chopped whole tomatoes
(undrained), water, crushed garlic, chopped jalapeno, cumin,
pepper, and salt. Cook over medium heat, covered, until meat
becomes tender, approximately 1 hour. Stir occasionally.
Serve with flour tortillas,
shredded lettuce, chopped tomatoes, shredded Monterey Jack cheese,
sour cream, and salsa.
Makes 6 servings.
*Working with jalapeños
or other chiles:
Capsacian is the ingredient in chiles that causes the burning
sensation associated with fresh peppers. It's a good idea to
use rubber gloves when handling fresh chiles. (Disposable surgical
gloves, available at most drugstores, work best for this.) If
you choose not to use gloves, be extremely careful not to touch
any part of your body, especially your eyes. After you've finished
handling the chiles, wash your knife and cutting board with hot
soapy water to ensure that there is no carry-over to other foods
that may come in contact with the peppers.
