Jalapeño Beef With Tortilla Chile Sauce

• 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 jalapeno chile peppers, sliced into rounds, seeds removed
• 1 Tbsp. sugar
• 2 tsp. chili powder

1. Saute onion, dried chiles, tortilla, and garlic for the sauce in a saute 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. Puree mixture with lemon juice until smooth; season with salt.
2. Saute beef and jalapenos in a saute 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; saute another minute. Serve beef over Cheesy Polenta with chile sauce.

onion, anaheim chiles, corn tortilla, garlic, extravirgin olive oil, chicken broth, tomatoes, lemon juice, kosher salt, boneless beef sirloin, red jalapeufo chile peppers, sugar, chili powder

Taken from www.epicurious.com/recipes/member/views/jalapeno-beef-with-tortilla-chile-sauce-50024159 (may not work)