1 lb. bottom round of beef (any good cut will work). Trim any excess fat
2 T. olive oil
1 small chopped onion
4 cloves minced garlic – (we are heavy on garlic; you can back off)
1/8 C white flour
1 can (14-15 oz.) stewed tomatoes (preferably with green chilis)
1 can (7 oz.) diced green chilis (fresh is even better – poblanos are mild and work well)
1 jalapeño – diced (carefully washing hands after dicing)
¼ C water
1/4 C red wine (increase water amount above if you as a 'purist' choose not to use wine)
½ t. oregano
1/2 t cumin
Salt to taste. Don't overdo. If you are using canned vegetables, often the salt from them is sufficient.
Cut meat into 1 inch pieces. Brown meat in olive oil. Add onion and garlic, cooking until soft.
Sprinkle the flour over the browned meat; cook 2 minutes. Then, add remaining ingredients. Stir. Cover and simmer on very low for 1 to 1.5 hours, checking and adding water/wine as needed. Stir occasionally (every time you yell at the kids seems to work well).
To serve, garnish with sour cream (or plain, unsweetened yogurt) on tortillas/tacos with cheese, lettuce, diced tomatoes, your favorite finishings.