Swiss Steak (Mexican-Style)

The Japones Chile (Capsicum Annuum) is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6. Scoville heat units 15,000 to 35,000.

Suggested Use:
Japones Chiles are medium hot and frequently found in spicier Asian and Oriental dishes. Used in Thai Basil Curry dishes and Hot Peanut Sauces. Crush a few pods and add them to your next stir fry.

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2 pounds round steak, trimmed, cut into serving pieces
salt and pepper, to taste
4 Tbsp. canola oil
3 Tbsp. flour
1/2 tsp. chile powder (or to taste)
1/2 tsp. cumin (or to taste)
3-5 dried japones chiles (or to taste)
2 small onions, sliced
1 (14 oz.) can chicken broth
1 (16 oz.) pkg. frozen corn
1-2 avocados, peeled, and sliced


Sprinkle the beef with salt and pepper, then saute steak in oil until it is brown. Remove the steak from the pan. Add the sliced onion to the drippings in the skillet. Add the flour, chile powder, cumin and dried chiles. Stir the ingredients while heating for 1-1/2 to 2 minutes. Add the chicken stock and cook until thickened. Stir in the corn and return the beef to the skillet. Cover and simmer for 45 minutes.

Remove the steak pieces and place them on the serving dish. Arrange the sliced avocados over the beef and pour the sauce over the steak and avocados.

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