Kinda-Mex Jalapeno Beef With Cheesy Polenta

Jun 09, 2023June 9, 20230 0
Kinda-Mex Jalapeno Beef With Cheesy Polenta Recipe
in Beef

Prep

25 min

Cook

45 min

Ready In

70 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons vegetable oil
1 cup onion , sliced
4 -6 dried chilies , stemmed , seeded , and torn into pieces ( see note 1 below )
2 corn tortillas , torn into pieces
2 garlic cloves , crushed
2 cups chicken broth
1 cup canned crushed tomatoes ( I 've subbed diced tomatoes and or or tomato passata with good results )
2 tablespoons fresh lemon juice
salt , to taste
2 tablespoons vegetable oil
2 lbs steak , trimmed of excess fat and cut into 1-inch cubes ( top sirloin is suggested , but I typically use flap meat )
4 red jalapenos , sliced ( see note 2 below )
1 tablespoon sugar
4 teaspoons chili powder
salt , to taste
3 1/2 cups water
1 cup polenta ( coarse or fine ground , your choice )
1 teaspoon kosher salt
1 cup shredded monterey jack cheese ( I use Mexican Four Cheese Blend instead )

Nutrision Information

Servings Per Recipe
6
Calories
550
Sugar
5g
Fat
28g
This Kinda-Mex Jalapeno Beef With Cheesy Polenta recipe is a delicious and hearty dinner that combines savory and spicy flavors with creamy and cheesy polenta. The dish is inspired by Mexican cuisine but also has some American and Italian influences, making it a unique and flavorful meal that's sure to satisfy your taste buds. Although this meal requires some time and effort to prepare, it's well worth it in the end. Whether you're cooking for your family or hosting a dinner party, this dish is sure to impress!

Instructions

1.Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat.
2.Add sliced onions, torn dried chilies, torn corn tortillas, and crushed garlic to the pot. Cook until the onions are softened, stirring occasionally.
3.Add 2 cups of chicken broth, 1 cup of canned crushed tomatoes, and 2 tablespoons of fresh lemon juice to the pot.
4.Reduce the heat to low and simmer for 10 minutes.
5.Meanwhile, heat another 2 tablespoons of vegetable oil in a separate pan over medium-high heat. Add 2 pounds of cubed steak and sliced red jalapenos to the pan.
6.Cook until the steak is browned on all sides and the jalapenos are softened.
7.Add 1 tablespoon of sugar, 4 teaspoons of chili powder, and salt to taste to the pan with the steak. Stir to combine.
8.Add the steak mixture to the pot with the sauce and simmer for an additional 10 minutes.
9.In a separate pot, bring 3 1/2 cups of water to a boil. Add 1 cup of polenta and 1 teaspoon of kosher salt and stir to combine.
10.Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the polenta is thick and creamy.
11.Remove the polenta from the heat and stir in 1 cup of shredded Monterey Jack cheese.
12.Serve the jalapeno beef over the cheesy polenta.

PROS

The jalapeno beef has a spicy, savory flavor that pairs perfectly with the creamy and cheesy polenta.

This meal is high in protein and provides a good amount of calcium.

It’s a hearty and satisfying dinner that will keep you full for hours.

CONS

The jalapeno beef can be quite spicy, so it may not be appropriate for those with a low tolerance for heat.

The polenta is high in calories and fat due to the addition of cheese, so it should be enjoyed in moderation.

This meal is also quite time-consuming to prepare.

HEALTH & BENEFITS

The steak in this dish is a good source of high-quality protein, iron, and zinc, which are essential for building and repairing tissues in the body.
The jalapenos contain capsaicin, which has been shown to have anti-inflammatory properties and may help boost metabolism.
The polenta is a good source of complex carbohydrates, which provide sustained energy and can help regulate blood sugar.

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