Ingredients
- 3 pounds boneless beef chuck-eye roast , trimmed and cut into 1-inch pieces
- 1 tablespoon table salt , divided
- 1 teaspoon pepper
- 3 tablespoons vegetable oil , divided
- 2 onions , chopped
- 3 tablespoons tomato paste
- 6 garlic cloves , minced
- 2 tablespoons chili powder
- 2 tablespoons dried Mexican oregano
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes , drained
- 1¼ pounds Yukon gold potatoes , peeled and cut into ½-inch pieces
- 2 green bell peppers , stemmed, seeded, and cut into ¼-inch strips
- 1 cup fresh cilantro leaves
- 24 flour tortillas , warmed
- Lime wedges
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