chile colorado

Chile Colorado

2 lbs cubed flank steak
1 diced jalapeño pepper
1 diced serrano pepper
1 diced cubanelle pepper
1 cup diced white onion
2 tsps onion powder
2 tsps minced garlic

sauce:
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour (or gluten-free flour)
2 Tbsp. olive oil
2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. smoked paprika
Salt/pepper


Directions:
In a small bowl, add flour and spices.
In a medium saucepan, heat olive oil over medium heat.
When hot, carefully add tomato paste, flour, cumin, paprika, and chili powder.
Cook 1 minute, whisking continuously.
Add broth and whisk well. Increase heat and bring to a light boil.
Reduce to simmer and cook 8 minutes, whisking occasionally. Salt to taste.
Separately in a large pot, brown cubed steak in a pan with some olive oil.
Add diced peppers and onions until cooked through.
Add onion powder and minced garlic to the meat and peppers.
When fragrant, add sauce, cook 10 minutes on low.

Serve with fresh cooked tortillas, cilantro, & cheese.