This popular Mexican style beef tips is very often found in restaurants in Chihuahua, North of Mexico. This dish consists of beef cooked with onion, tomatoes, chile serranos, garlic and cumin are fairly easy to make. By now (the 6th mexican dish I cooked) I’ve learned the drift. Just make sure your fridge and pantry are stocked with lots of onion, tons of tomatoes, some garlic and some types of chile (serrano and jalapenos will be safe ones) and you are off cooking Mexican dish 😉
You know, this week, I’ve eaten lots of tomatoes more than any week of the years I’ve been cooking lol! It’s also nice to be able to cook with produce fresh from the garden 😉 Though I must say that they are not from my garden lol! But still, it’s nice when people share their produce fresh from their gardens with you 🙂
You know..I’ve always liked Mexican food, but now..I love Mexican food even more. Thanks to The Best of Mexico: The Beautiful Cookbook by Susanna Palazuelos.
MEXICAN STYLE BEEF TIPS/ PUNTAS DE FILETE A LA MEXICANA (6 servings)
2 lb beef filet (rib eye) tips, cut into strips
2 cloves garlic, crushed
1/2 tsp freshly ground pepper
1/4 tsp ground cumin
2 tsp salt
2 Tbsp oil
1 cup finely chopped onion
2 cloves garlic, minced
2 1/2 lb ripe tomatoes, peeled and finely chopped
6 chiles serranos, finely chopped or you can substitute with 3 pickled chiles chipotles
COOKING METHOD:
1. Mix the beef tips with the crushed garlic cloves, pepper, cumin and 1 tsp of the salt. Cover and refrigerate for at least 2 hours, preferably overnight
2. Heat the oil in a large skillet or Dutch oven, add the onion and saute for 4 minutes or until transparent. Add the minced garlic and the beef tips, stirring over high heat until the beef is browned, about 7 minutes. Add the tomatoes, chiles and remaining teaspoon of salt. Cook, uncovered, over medium heat for 10 minutes or until the sauce is slightly thickened and the meat is tender
