Meat, Poultry, Pork

Serves 4 

• 2 tablespoons olive oil
• 1 ¼ pounds tender, boneless beef (sirloin, strip steak, rib-eye or tenderloin), cut into 1-inch cubes and patted dry
• Salt
• 1 large onion, thinly sliced
• 1 1/2 to 2  cups thinly sliced mushrooms (such as button, cremini, shiitake   or a combination)
• 1 tablespoon Worcestershire sauce
• 1 jar (16 ounces) Frontera Roasted Tomato Salsa
• 1 can (15 ounces) diced tomatoes, drained
• 3 to 4 tablespoons Frontera Chipotle Hot Sauce
• 1/3 cup chopped fresh cilantro, plus a few sprigs for garnish

1. In a large heavy skillet, heat 1 tablespoon of the oil over medium-high. Sprinkle the meat generously with salt.  When the oil is hot, lay in half of the meat cubes in an uncrowded layer and quick-fry, stirring and turning them all regularly, until nicely browned, 4 to 5 minutes.  Remove with a slotted spoon to a plate. Repeat to brown remaining beef.
2. Add remaining 1 tablespoon oil to the skillet, add the onion and cook, stirring, until golden, 4 to 5 minutes. Add the mushrooms; cook until golden, about 5 minutes.  Then add the Worcestershire and stir as it quickly evaporates.  Next, add the Frontera Salsa and tomatoes; stir regularly until pan juices thicken, 3 to 4 minutes. Stir in the hot sauce and salt to taste. Reduce heat to medium.
3. Return the meat to the pan along with any juice that has accumulated on the plate.  Heat gently to warm the meat. Stir in chopped cilantro, then spoon onto a warm platter and garnish with cilantro sprigs.