Lunch / Dinner
Jalapeño Beef with Tortilla Chile Sauce
This spicy, saucy dinner can be on the table in less than an hour—so what are you waiting for? Our recipe in particular has a South American twist by topping the polenta with a spicy, meaty sauce.
We prefer top sirloin, but keep it a little pink inside or it’ll get tough. If red jalapeños aren’t available, use green ones, but saute them before adding the beef. This extra cooking time will help tame their spiciness.
Sauté onion, dried chiles, tortilla, and garlic for the sauce in a sauté pan in 2 Tbsp. oil over medium-high heat until onion softens, 4-5 minutes. Add broth and tomatoes to pan. Reduce heat to medium, simmer chile sauce 2 minutes, then transfer sauce to a blender. Purée mixture with lemon juice until smooth; season with salt.
Sauté beef and jalapeños in a sauté pan in 2 Tbsp. oil over high heat. Cook until beef is browned but medium-rare in the center, about 5 minutes. Add sugar, chili powder, and salt to taste; sauté another minute. Serve beef over Cheesy Polenta with chile sauce.
To enhance flavor, sauté onion, dried chiles, and tortilla pieces before adding the broth and tomatoes.
While blending the sauce, leave the lid ajar so steam can escape.
Per serving (1/4 recipe)
% Daily Value*
Total Fat 22g 33%
Saturated Fat 5g 25%
Cholesterol 81mg 27%
Sodium 258mg 10%
Carbs 16g 5%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.