Prevention Magazine shares this recipe in celebration of their next magazine issue featuring five Mexican one-pot meals that are both healthy and low-cost per serving. The recipes are by our chef-hero Rick Bayless.
This recipe combines boneless beef, onions, chipotle in adobo chiles and worcestershire sauce. Serve with warmed corn tortillas and a salad.
Heat oil in Dutch oven over high heat. When hot, add beef in uncrowded single layer. Cook, stirring frequently to brown all sides, until almost at desired doneness (about 4 minutes for medium-rare). Remove to plate, leaving oil behind. Return pan to medium-high heat. Add onion. Cook, stirring occasionally, until brown, about 7 minutes. Add garlic and stir 1 minute. Add beer and Worcestershire. Add tomatoes, mushrooms, peppers, and salt and cook, stirring occasionally and scraping up bits stuck to bottom of pan, until mushrooms are done and liquid is reduced to a sauce, about 10 minutes. Season with salt, if desired. Return meat to pan and heat. Serve sprinkled with cilantro