2 lbs. sirloin steak, diced
2 tbs. cornstarch
1 vegetable cooking spray
1 can (28 oz.) whole tomatoes, chopped, juice reserved
1 cup water
3 garlic cloves, crushed
1 jalapeño, seeded, chopped*
2 tbs. ground cumin
2 tsps. ground black pepper
1/2 teaspoon salt
12 flour tortillas
1 head lettuce, shredded
2 fresh tomatoes, chopped
2 cups grated Monterey Jack cheese
1 cup sour cream
1 cup Salsa - Homemade or Ortega Thick & Chunky (Medium)
Combine diced sirloin steak and cornstarch. Cook in a large skillet coated with
vegetable cooking spray, stirring constantly, until browned; drain.
Add chopped whole tomatoes (un-drained), water, crushed garlic, chopped
jalapeno, cumin, pepper, and salt. Cook over medium heat, covered, until meat
becomes tender, approximately 1 hour. Stir occasionally.
Serve with flour tortillas, shredded lettuce, chopped tomatoes, grated Monterey
Jack cheese, sour cream, and salsa.