1/2 cup orange juice
2 tablespoons lime juice
1 tablespoon adobo sauce (from canned chipotle peppers)
1 1/4 pound beef sirloin or top loin steak, finely chopped
2 large onions, diced (about 2 cups)
2 tablespoons minced garlic or bottled minced garlic
1 tablespoon chili powder
1 tablespoon cooking oil
1 1/2 pounds Yukon Gold or red skinned potatoes cooked* and diced
1 tablespoon chopped chipotle peppers in adobo sauce
2 roma tomatoes, seeded and chopped
1/4 cup snipped fresh cilantro (we omitted this because I don't like cilantro...)
salt and ground pepper
fried eggs (optional)
fresh cilantro sprigs (optional)
*Note: To cook potatoes, remove eyes and cut into quarters. Cook covered in enough boiling, lightly salted, water to cover for 20-25 mins or until tender. Drain.
- For marinade, in a large plastic bag set in a bowl combine orange juice, lime juice, and adobo sauce. Add meat, turning the bag to coat the meat. Close the bag and marinate in the fridge for 30 minutes. Drain and discard the marinade. Pat meat dry with clean white paper towels (remove as much moisture a possible from the meat, it creates a crispier hash).
- In a 12-inch heavy skillet cook the onion, garlic and chili powder in hot oil over medium heat for 5 minutes or until onion is tender. Increase heat to medium-high. Add meat to the skillet; cook and stir about 2 minutes or until meat is browned. Stir in cooked potatoes and chipotle peppers. Spread in an even layer in the skillet. Cook for 8 minutes more or until potatoes are a golden brown, turning occasionally. Stir in the tomatoes and cilantro. Season with salt and pepper. If desired, serve with fried eggs and cilantro sprig. Makes about 6 servings.
Pretty quick and very easy to make. The recipe says 30 minutes Prep, 30 minutes Marinate and 15 minutes Cook time.
Until next time... Enjoy!
And as Jason would say, "If you love someone, cook them tasty food."