What's for supper?
This is one of my favorite recipes. It is excellent and easy. Try it!
Puntas de Filete
2 T canola oil
1 ½ lbs tender boneless beef diced in 1-inch cubes (I use London broil)
2 T butter
1 medium onion
3 fresh Serrano peppers, minced (these are the little green ones)
2 cloves of garlic minced
1 32oz can of crushed tomatoes
1 whole small can of beef broth
1 bay leaf
Salt to taste
In a Dutch oven or large saucepan, warm the oil over high heat. Brown the meat in the oil, turning frequently for 4 or 5 minutes. With a slotted spoon, remove the meat and set aside.
Reduce the heat to medium and add the butter. When the butter is melted, stir in the onion and sauté until soft. Add the serranos and garlic. Continue to sauté for a few minutes. Add the tomatoes, broth, bay leaf and salt. Simmer the sauce for 10-15 minutes. Then add the meat and heat through. Serve hot with rice. Serves 4.
This recipe is from the The Border Cookbook by Cheryl and Bill Jamison. It is a book of the authentic home cooking of the American Southwest and Northern Mexico. I diddled with the original recipe a smidge for ease.