Steak (flank or similar), cut into thin strips2 lb
Chili powder2½ tsp
Salt2½ tsp
Black pepper2 tsp
Onion powder1½ tsp
Garlic powder1½ tsp
Oregano1½ tsp
Ground cumin1 tsp
Ground coriander½ tsp
Cornstarch1 tbsp
Beef broth or water¾ cups
Poblano peppersRoasted, peeled, and cut into strips6
Corn15 oz
OnionCut into strips1
Queso panela cheeseCut into small cubes (or use a melting cheese like queso Oaxaca or mozzarella if preferred)~8-10 ozest.
Oil~2 tbspest.
Steps
1
Combine all spices to create a spice blend. Reserve 2 teaspoons of the blend and sprinkle the remainder over the sliced steak. Drizzle with oil and coat thoroughly.
2
Dissolve the cornstarch in beef broth or water, add the reserved spice blend, and whisk until well combined.
3
Heat a skillet over medium-high heat until hot. Add the steak in a single layer and cook for approximately 5 minutes.
4
Add the onion strips, stir to combine, and cook for about 3 minutes.
5
Add the roasted poblano pepper strips and corn, mix well, and cook for approximately 2 minutes.
6
Pour in the prepared broth mixture and simmer for a few minutes. Taste and adjust seasoning with salt if needed.
7
Add the cubed queso panela cheese and stir until evenly distributed throughout. The steak should be fully cooked at this point.
8
Serve hot with rice, beans, and flour tortillas on the side.
PrimedTableBETA
