2 lbs tenderized round steak
can of crushed tomatoes
1-2 jalapeños pepper
paprika – optional – smoked or chiptole
allspice – a dozen whole allspice, smashed to smithereens
Thinly slice the meat. Sprinkle with garlic powder and pepper. Set aside.
Thinly slice the onion. Set aside.
Prep your jalapeños – or grab the jar of sliced jalapeños from the fridge.
Heat a big pan and add 1-2 tablespoons of butter. Add the meat and just barely brown. Remove.
Sautee onions. Add more butter if needed.
Add tomatoes. Stir and add meat.
Add the allspice and paprika.
Simmer awhile until the meat is quite tender.
Sprinkle with cilantro and serve.
I served this over cauliflower mash (with a bit of butter, garlic and nutmeg) and the spicy, full flavors of the meat worked very well with the cool, calm flavor of the cauli mash.
A squeeze of fresh lime would really top this off and to add more authenticity to the whole dish, top with a fried or poached egg.