michelle05
Tue, Dec-05-06, 00:54
Puntas de Filete a la Mexicana
Beef Tips Mexican Style
2 lb beef filet (ribeye) tips, cut into strips
3 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 (can substitute 3 chipotles)
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.
Heat the oil in a large skillet, 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 tsp of salt. Cook, uncovered, over medium heat for 10 minutes or until the sauce thickens and the meat is tender.
Beef Tips Mexican Style
2 lb beef filet (ribeye) tips, cut into strips
3 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 (can substitute 3 chipotles)
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.
Heat the oil in a large skillet, 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 tsp of salt. Cook, uncovered, over medium heat for 10 minutes or until the sauce thickens and the meat is tender.