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Beef Fillet Strips with Tomatoes, Peppers, and Onions |
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Serves: 4 Print this Recipe(Puntas de Filete a la Mexicana) Category: Beef You can easily please steak fans with this quick to cook dish. Puntas de Filete a la Mexicana appears on restaurant menus all over Mexico, but it's most common in the north, where the best beef cattle are raised. The dish is usually served with refried beans and soft, warm tortillas. To avoid "chile burn", wear rubber gloves when chopping or peeling chiles, and don't touch your face. 1 1/2 pounds boneless lean beef, such as beef sirloin, tri-tip, or top round 3 teaspoons olive oil or vegetable oil 1 teaspoon Maggi seasoning extract or Worcestershire sauce 1 clove garlic (medium), minced 1 large white onion, coarsely chopped 4 medium tomatoes, peeled and coarsely chopped, or 1 (14-ounce) can diced tomatoes, drained 3 Anaheim or poblano chiles, roasted and peeled __Roasting, Peeling and Seeding Fresh Chiles ..........Click the Edit tab and select this entry to follow preparation instructions. 1 serrano chile, finely chopped with seeds 1/2 teaspoon dried thyme 1/2 teaspoon salt, or to taste 1/4 teaspoon freshly ground pepper, or to taste 1/4 cup loosely packed chopped fresh cilantro 1. Prepare the chiles. Then, cut out the stem and cut open the chiles to remove the seeds and ribs. Cut the chiles into strips, then into 3/4-inch pieces. Reserve. Trim the meat of fat, and cut the meat into thin slices, then into 1-inch pieces. Put the meat into a bowl, and toss with half of the oil, the Maggi, and garlic. Let stand about 20 minutes. 2. In a large skillet, heat the remaining oil until hot. Add half of the beef, in a single layer, and stir-fry until browned, 3 to 4 minutes. (Don't overcook, or the beef will be tough.) Remove the meat to a bowl, and brown the remaining meat. Add to the first batch of meat and set aside. 3. In the same skillet, cook the onion over medium-low heat until it begins to brown, about 5 minutes. Add the tomatoes, chiles, thyme, and 2 tablespoons of water. Raise heat to medium and cook, stirring frequently, until the tomatoes soften 4 to 5 minutes. Add the meat and the juices from the bowl. Season with salt and pepper. When the meat is heated through, stir in the cilantro and serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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