Start to finish: 1 hour and 30 minutes
2 tablespoons light olive oil
2 pounds sirloin steak, trimmed
1 small onion, diced
2 cloves garlic, minced
2 chipotle peppers in adobo, minced
1 tablespoon adobo sauce
2 tablespoons tomato paste
2 tablespoons ground cumin
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
1 16-ounce jar salsa verde
2 cans kidney beans, drained
1 15-ounce can crushed tomatoes
½ cup masa (corn flour)
3 cups beef broth
4 ounces queso fresco, crumbled
Cut trimmed steak into 1-inch cubes.
Heat a heavy-bottomed stock pot over medium-high heat. Add in oil, then steak.
Brown steak, creating a caramelized crust on all sides and stirring as needed.
Reduce heat to medium and add in onion, garlic and chipotle peppers. Stir and cook for 3–4 minutes, or until onions become slightly translucent.
Stir in adobo sauce, tomato paste, cumin, chili powder, cayenne pepper, salt and pepper. Cook for 1 minute.
Add in salsa verde, stir and cover. Let stew for 10 minutes.
In the meantime, place masa into a small bowl and slowly pour in 2 cups of beef broth, stirring constantly with a fork until no lumps remain.
Remove lid and add in the remaining ingredients, including masa mixture and remaining 1 cup of beef broth. Stir to combine, cover and reduce heat to medium low. Simmer for at least 30 minutes before serving and topping with queso fresco.