Cuchamas with a Twist

Ingredients

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon chili powder 1 tablespoon chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the diced onion and minced garlic to the skillet and sauté until fragrant.
3. 3.
   Add the sliced beef to the skillet and cook until browned.
4. 4.
   Stir in the sliced bell peppers and diced tomatoes.
5. 5.
   In a small bowl, mix together the tomato paste, chili powder, cumin powder, paprika, dried oregano, salt, and pepper.
6. 6.
   Pour the spice mixture over the beef and vegetables in the skillet. Stir well to coat everything evenly.
7. 7.
   Reduce the heat to low, cover the skillet, and let the dish simmer for about 20 minutes, or until the beef is tender.
8. 8.
   Serve the Cuchamas hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef such as sirloin or ribeye. Slice the beef thinly against the grain to ensure tenderness.
• Bell peppers — Use a combination of red and green bell peppers to add color and flavor to the dish.
• Tomatoes — Opt for ripe and juicy tomatoes for a burst of freshness in the Cuchamas.
• Chili powder — Adjust the amount of chili powder according to your spice preference. Add more for a spicier kick or reduce for a milder flavor.
• Fresh cilantro — Add the cilantro as a garnish just before serving to enhance the aroma and freshness of the dish.

Tips & Tricks

• For an extra kick of heat, add a finely chopped jalapeno pepper to the dish.
• Serve the Cuchamas with warm tortillas or rice for a complete meal.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with water and add it to the skillet during the last few minutes of cooking.
• Experiment with different types of meat such as chicken or pork for a variation in flavors.
• Leftovers can be stored in the refrigerator for up to three days and reheated for a quick and delicious meal.

Serving advice

Serve the Cuchamas hot as a main dish, accompanied by warm tortillas or rice. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Arrange the Cuchamas on a large serving platter, allowing the vibrant colors of the beef and vegetables to shine through. Sprinkle fresh cilantro on top for an appealing finishing touch.