Ingredients
1/2 cup sliced onion
2 dried Anaheim chiles, seeded and torn
1 corn tortilla, torn
1 garlic clove, crushed
1/4 cup extra-virgin olive oil, divided
1 cup low-sodium chicken broth
1/2 cup canned crushed tomatoes
1 Tbsp. fresh lemon juice
Kosher salt to taste
1 1/2 lb. boneless beef sirloin, cut into 1-inch cubes
3 red jalapeño chile peppers, sliced into rounds, seeds removed
1 Tbsp. sugar
2 tsp. chili powder
Preparation
Sauté onion, dried chiles, tortilla, and garlic for the sauce in a sauté pan in 2 Tbsp. oil over medium-high heat until onion softens, 4-5 minutes. Add broth and tomatoes to pan. Reduce heat to medium, simmer chile sauce 2 minutes, then transfer sauce to a blender. Purée mixture with lemon juice until smooth; season with salt.
Sauté beef and jalapeños in a sauté pan in 2 Tbsp. oil over high heat. Cook until beef is browned but medium-rare in the center, about 5 minutes. Add sugar, chili powder, and salt to taste; sauté another minute. Serve beef over Cheesy Polenta with chile sauce.
