Ingredients:
- 1 lb (450 g) beef steak (sirloin or skirt steak), thinly sliced
- 200 g (7 oz) spaghetti
- 2 chipotle peppers in adobo sauce, minced
- 1 cup Mexican crema or sour cream
- 1/2 cup cotija cheese, crumbled (plus more for garnish)
- 4 cloves garlic, minced
- 1 white onion, sliced
- 2 tomatoes, diced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro or parsley, for garnish
Instructions:
- Marinate the steak: In a bowl, season the thinly sliced steak with salt, pepper, and half of the minced garlic. Set aside.
- Cook the spaghetti: Boil spaghetti in a large pot of salted water according to package instructions until al dente. Drain and set aside.
- Cook the steak: Heat 1 tbsp of olive oil in a large skillet over high heat. Add the sliced steak and cook for 2-3 minutes until just browned. Remove from the skillet and set aside.
- Sauté vegetables: In the same skillet, add the remaining 1 tbsp of olive oil. Add the sliced onion and cook until translucent, about 5 minutes. Add the remaining garlic and diced tomatoes, and cook for another 3 minutes.
- Make the sauce: Reduce the heat to low. Stir in the minced chipotle peppers and Mexican crema. Warm through gently (do not boil).
- Combine everything: Add the cooked spaghetti and browned steak to the skillet with the sauce. Toss everything together until the pasta and steak are evenly coated and heated through. Stir in the crumbled cotija cheese.
- Serve: Garnish with additional cotija cheese and fresh cilantro or parsley.
Tip: For extra flavor, add a spoonful of the adobo sauce from the chipotle can to the cream sauce!