Red Chile Braised Beef with Creamy Cilantro Hominy and Warm Pineapple Pepper Salad

Instructions

1. 1

   1. Season the cubed flank steak with 1 teaspoon salt, black pepper, 1 teaspoon cumin, dried oregano, and fine cornmeal, coating all the pieces evenly.

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   2. Heat a large pot or heavy casserole over medium-high heat for 2 minutes. Add 1 tablespoon vegetable oil and brown the beef in batches for 5 to 7 minutes, until well colored. Remove and set aside.

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   3. In the same pot, add the remaining 1 tablespoon vegetable oil, white onion, garlic, and red chile. Cook for 5 minutes over medium heat, stirring, until the onion softens.

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   4. Stir in the crushed tomato, beef broth, apple cider vinegar, the remaining 1/2 teaspoon cumin, and 1/2 teaspoon salt. Return the beef to the pot, mix well, and bring to a gentle boil.

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   5. Reduce to low heat, partially cover, and cook for 55 minutes, stirring once or twice, until the beef is tender and the sauce has thickened. If you prefer to use the oven, transfer the oven-safe pot and cook covered at 325°F / 165°C for 60 minutes.

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   6. Meanwhile, place the cooked hominy in a medium saucepan with the milk and butter. Cook over medium-low heat for 8 to 10 minutes, lightly mashing some of the hominy with a spoon to create a creamy texture.

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   7. Add half of the fresh cilantro to the hominy, stir, and adjust with a pinch of salt if needed. Keep warm over very low heat.

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   8. In a separate skillet over medium-high heat, cook the fresh pineapple, red bell pepper, and red onion for 4 to 5 minutes, stirring often, until heated through and lightly caramelized on the edges.

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   9. Remove the skillet from the heat and toss the warm salad with lime juice and the remaining fresh cilantro.

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    10. Serve a bed of creamy cilantro hominy, spoon the braised beef and its sauce over the top, and finish with the warm pineapple and pepper salad on the side.