If you’re looking for a warm recipe with a latin flavor, we got it. Here is a flavorful recipe created by Mexican-American blogger Nicole Presley, named one of 100 Babble Food Top Bloggers of 2013. Try it! As our abuelas would say, “esto esta que levanta hasta a un muerto.” (This will bring even a dead person back to life.) ¡A Cocinar!

• 2 to 3 pounds sirloin steak (cut into 1 1/2 inch cubes)
• 1/2 – teaspoon ground cumin
• 1 – teaspoon salt
• 1/2 – teaspoon dried oregano
• 1/2 – teaspoon black pepper
• 2 – tablespoons olive oil
• 1 – onion (chopped)
• 1 – yellow bell pepper (sliced into 1/2 inch pieces)
• 1 – red bell pepper (sliced into 1/2 inch pieces)
• 2 – jalapeños (stems removed – sliced in half)
• 5 – garlic cloves (roughly chopped)
• 4 – tomatoes (chopped)
• 3 – bay leaves
• 1/2 – teaspoon chile flakes
• 2 – cups beef broth
• 1/2 – pound Barilla pasta (such as collezione)

1. Add meat to bowl and sprinkle with cumin, salt, oregano, and black pepper. Mix with hands.
2. In a large cast iron pan or dutch oven over a medium high flame add in olive oil. Allow to get hot.
3. Add in cubed steak and sear on each side until browned about 2 minutes. Remove meat from pan and set to the side.
4. In the same pan sauté onion, yellow bell pepper, red bell pepper, jalapeños, and garlic for about 10 minutes or until onion is slightly translucent.
5. Add in tomatoes and cook for an additional 5 minutes.
6. Add browned meat back to the pan with sautéed veggies. Mix to combine.
7. Add in bay leaves, chile flakes, and beef broth. The broth should just barely cover the meat.
8. Bring the mixture to a boil, then cover with a lid, and lower the flame to a simmer. Cook for 40 minutes.
9. When the meat is close to being done, cook pasta according to box.
10. Then remove from water and add directly into steak picado.
11. Mix it in to combine.
12. Serve and enjoy!

For recipes en español please visit: www.pastaatuestilo.com