Ingredients
Method
1.Heat half of the oil in large flameproof baking dish; cook steak, in batches, stirring, until browned all over.
2.Preheat oven to moderate.
3.Heat remaining oil in same dish; cook onion, garlic, cumin and chilli, stirring, until onion softens. Add stock and paste; bring to a boil, stirring. Return steak to dish; cook, covered, in moderate oven 45 minutes.
4.Add tomato and potato; cook, covered, in moderate oven 35 minutes. Uncover; cook 20 minutes.
5.Meanwhile, cut each tortilla into six wedges. Place, in single layer, on oven trays; toast, uncovered, in moderate oven about 8 minutes or until crisp.
6.Stir coriander into stew just before serving with tortilla crisps and, if desired, grilled cobs of corn.
Tortilla crisps can be prepared up to two days ahead and kept in an airtight container at room temperature. Round steak, skirt steak and gravy beef are also suitable for this recipe.
Note
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