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Ingredients

• 2 tablespoons  peanut oil
• 1 medium-size  onion, chopped (about 3/4 cup)
• 1 small  sweet red pepper, chopped (about 3/4 cup)
• 1 small  sweet green pepper, chopped (about 3/4 cup)
• 5 cloves  garlic, chopped
• 1 teaspoon  ground cumin
• 1/2 teaspoon  dried oregano
• 1 can  (14-1/2 ounces) stewed tomatoes
• 1/2 cup  beef broth
• 2 pounds  beef flank steak
• 1/2 teaspoon  salt
• 1/2 teaspoon  black pepper
• 2 cans  (4 ounces each) whole green mild chiles, drained and coarsely chopped
• 1 package  (10 ounces) frozen corn kernels
• 1   fresh jalapeno chile, seeded and chopped
• 2 tablespoons  chopped fresh cilantro
• 16   flour tortillas (8-inch), warmed according to package directions

Description

In This Mexican Recipe, Beef Flank Steak Simmers Slowly In A Tomato Sauce. When You're Read To Eat, Shred The Meat And Return It To The Sauce Along With Corn And Chiles. Serve The Whole Mixture In Warm Tortillas.

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