Bistecs con Chipotle (Beef Steaks Pickled-Pepper Style)

The Food and Drink of Mexico, 1964

2 hours — 4 Servings

Ingredients

1		onion (sliced)
3	tablespoon	cooking oil (i.e. vegetable oil)
2	pound	round steak
1		no. 2-1/2 can solid pack tomatoes (i.e. 28 ounce can whole tomatoes)
2		yellow chile peppers in vinegar
		salt

Saute the onions and remove from pan; in same cooking oil and increased heat fry steaks on both sides quickly to seal.

Run tomatoes and seeded chiles through chopper, salt and pour over meat.

Cover vessel with tight sealing lid and simmer or bake at low heat for an hour and a half.