Mexi-Texi Bistec Pedazos On Roasted Corn And Garlic Chipotle-Cilantro Mashers

• 3 pounds BEEF Boneless Top Sirloin Roast, cut into 2- to 2 1/2-inch pieces
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon black pepper
• 3 tablespoons CRISCO Vegetable Oil
• 3/4 cup all-purpose flour
• 2 teaspoons MCCORMICK Gourmet Collection Mexican Style Chili Powder
• 2 teaspoons MCCORMICK Gourmet Collection Mexican Oregano Leaves
• 2 teaspoons MCCORMICK Gourmet Collection Ground Cumin
• 1/2 teaspoon MCCORMICK Gourmet Collection Chipotle Chile Pepper
• 1 cup warm water
• 2 cups beef broth
• Sour cream (optional)
• Chopped cilantro (optional)
• Garnish: sliced avocado

1. Sprinkle roast evenly with 1/2 tsp. salt and 1/2 tsp. black pepper. Brown roast on all sides in hot oil in a Dutch oven over high heat.
2. Stir together flour, next 4 ingredients, and remaining 1 tsp. salt in a large bowl. Whisk in 1 cup warm water until smooth.
3. Add 2 cups beef broth to Dutch oven. Stir in flour mixture. Bring to a boil over high heat; cover tightly, reduce heat to low, and simmer 2 hours to 2 hours and 30 minutes or until meat is tender, stirring every 20 minutes.
4. Divide Roasted Corn and Garlic Chipotle-Cilantro Mashers evenly among 6 serving plates. Arrange roast equally on top of Mashers, and top with gravy mixture. Dollop each serving with sour cream, and sprinkle with chopped cilantro, if desired. Garnish, if desired.

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Taken from www.myrecipes.com/recipe/mexi-texi-bistec-pedazos-on-roasted-corn-garlic-chipotle-cilantro-mashers (may not work)