Steak Rancheros

• 8 ounces chopped tomatoes (canned)
• 1/2 cup chicken broth
• 1/4 onion
• 2 serrano peppers, stem removed
• 2 jalapenos, stem removed (use less if you don't like things too spicy)
• 1/4 cup fresh cilantro
• 2 garlic cloves
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 tablespoon chipotle hot sauce
• salt and pepper
• 1 teaspoon vegetable oil
• 4 (1/4 lb) cube steak

1. Combine all ingredients except oil and beef in blender or food processor until very smooth. It will be a thin sauce.
2. Heat oil in skillet until very hot. "Fry" the sauce stirring constantly. Beware of splatters. Cook down about 10 minutes.
3. Place steaks in pan with sauce and cover with sauce. Place lid on skillet. Simmer on medium covered about 15-25 minutes until cooked through. Periodically can spoon more sauce over meat.
4. Serve over rice. I particularly like Goya's Spanish Rice.

tomatoes, chicken broth, onion, serrano peppers, jalapenos, fresh cilantro, garlic, dried basil, oregano, hot sauce, salt, vegetable oil

Taken from www.food.com/recipe/steak-rancheros-349503 (may not work)