Yucatan Beef Name: Belinda Hurley Base: Camp Lejeune Recipe: 1 tbsp olive oil 2 onions, diced 1 1/2 pounds lean beef stew meat, cut into 1 inch chunks 1 tbsp finely minced garlic 1/4 cup beef broth 2 chipotle chilies in adobe sauce from a 6 ounce can, finely minced (use gloves) 1/ cup fresh cilantro, finely minced 1 tsp dried oregano 1 (7 ounce can) mild or medium green salsa 1/2 teaspoon salt, or to taste In a large Dutch oven over medium high heat saute onions, beef and garlic for 5-7 minutes, until beef is nicely browned. Stir in beef broth and scrape up browned bits on bottom of pan, reduce heat to medium and add remaining ingredients. Simmer covered for 1 hour until beef is tender and sauce is thickened. For thicker sauce increase heat to medium high, uncover pan and cook until sauce is desired consistency. This tender and flavorful dish is perfect for rolling up in a tortilla and topping with sour cream and guacamole. The beef is tender with a smoky flavor from the chipotle chilies, they are a key ingredient. This delicious dish can also be served over rice, as a filling for enchiladas or for making a big pile of the best nachos on earth. Just cover with cheese and bake for a few minutes, then top with your favorite goodies