In this Mexican recipe, beef flank steak simmers slowly in a tomato sauce. When you're read to eat, shred the meat and return it to the sauce along with corn and chiles. Serve the whole mixture in warm tortillas.
Heat oil in large flameproof casserole or Dutch oven over medium heat. Add onion, red pepper, green pepper and garlic; cook until onion is translucent and peppers are softened, for about 8 minutes.
Stir in cumin and oregano; cook for about 1 minute. Add tomatoes and broth.
Season steak with salt and black pepper. Add steak to pot; cover and bring to simmering. Simmer about 2 hours or until meat is very tender, turning meat occasionally.
Remove meat; let cool briefly. Cut across grain into 2-inch-thick slices. Using two forks, pull slices apart into shreds.
Heat tomato sauce remaining in pot to rapid boiling. Continue to boil, stirring occasionally, until thick, about 10 to 15 minutes.
Add green chiles and corn. Heat to boiling; cook 5 minutes.
Add shredded beef, jalapeno and cilantro. Heat to boiling. Serve with warmed tortillas. Makes 8 servings.