{ Spicy Chipotle Beef (Puntas al chipotle) }

You can prepare this early on the day you plan to serve it. Refrigerate the sauce and meat separately, then bring them back to room temperature before reheating. Warm the sauce first and add the meat just long enough to heat through. (Recipe by Rick Bayless)

2 tbsp vegetable or olive oil
1 lb beef tenderloin, strip, or sirloin, cut into 1" cubes
1 lg white onion, sliced 1/2" thick
4 cloves garlic, minced
1/2 c dark beer, broth, or water
2 tbsp Worcestershire sauce
2 cans (14.5 oz each) no-salt-added diced tomatoes, drained
12 oz shiitake, oyster, or other mushrooms, or a combination, stemmed and sliced 1/4" thick
2 canned chipotle chile peppers in adobo sauce, chopped
1 tsp salt
1/3 c chopped cilantro

1. Heat oil in Dutch oven over high heat. When hot, add beef in uncrowded single layer. Cook, stirring frequently to brown all sides, until almost at desired doneness (about 4 minutes for medium-rare). Remove to plate, leaving oil behind.

2. Return pan to medium-high heat. Add onion. Cook, stirring occasionally, until brown, about 7 minutes. Add garlic and stir 1 minute. Add beer and Worcestershire. Add tomatoes, mushrooms, peppers, and salt and cook, stirring occasionally and scraping up bits stuck to bottom of pan, until mushrooms are done and liquid is reduced to a sauce, about 10 minutes.

3. Season with salt, if desired. Return meat to pan and heat. Serve sprinkled with cilantro.

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