Steak Tamale Bowls

Makes 6 to 8 servings. Recipe is by Teresa B. Day.

1 onion, sliced

1 red bell pepper, sliced

1 orange bell pepper, sliced

1 yellow bell pepper, sliced

1 tablespoon chili powder

1 teaspoon granulated garlic

1 teaspoon smoked paprika, sweet or hot

2 teaspoons cumin

1 teaspoon salt

½ teaspoon black pepper

2 pounds beef skirt steak

3 cups enchilada sauce

2 tablespoons fresh cilantro leaves, minced

1. Place onions and peppers in a 6- to 8-quart slow cooker.

2. In a small bowl, whisk together chili powder, granulated garlic, smoked paprika, cumin, salt and black pepper.

3. Rub seasoning mixture on all sides of the skirt steak. Place the steak on top of the onion and peppers in the slow cooker.

4. Pour enchilada sauce over steak. (See recipe.)

5. Cover and cook on low 7 to 8 hours.

6. In the slow cooker, use two forks pulling in opposite directions to shred steak.

7. Spoon steak and sauce over cooked grits and serve. Garnish with minced cilantro leaves.

8. If desired, top with avocado, cheddar or cotija cheese or sour cream.


Enchilada Sauce

Makes about 3 cups sauce. Recipe is by Teresa B. Day.

6 ounces tomato paste

2 tablespoon olive oil*

2 cups chicken or vegetable broth

2 tablespoon all-purpose flour

1 tablespoon chili powder

1 tablespoon cumin

1 teaspoon granulated garlic

1 teaspoon salt

½ teaspoon black pepper

1. If using for tamale bowl recipe, whisk together all the ingredients in a medium bowl then pour over the skirt steak right before cooking.

2. If making for another dish, follow the remaining steps: In a medium sauce pan, whisk together the flour, tomato paste and olive oil. Bring to a simmer over medium heat and let simmer for one minute.

3. Slowly whisk in the broth.

4. Season with chili powder, cumin, granulated garlic, salt and pepper.

5. Return to a simmer and cook for 10 minutes or until mixture thickens slightly.

6. Pour sauce over your favorite southwestern dish.

*I used Red Stick Spice Company’s Jalapeño infused olive oil.