There is a Dutch Market not far from my home, were Amish people come and sell their goods: Bread, pies, milk, poultry, meat, cheeses, organic produce when in season and many other things. People gather outside before it opens in the morning, just to get a seat in their diner for breakfast or to buy the best of their products. I had to be there before opening one of these days in order to get the beef tenderloin tips. I went twice in the last two weekends but the good cuts were already gone. The only thought that crossed my mind was: What? No Meat!! So next week I decided to go before opening time. It was 28 degrees plus the wind factor. I was surrounded by about 20-something other people. It didn’t matter because this time I was not getting out of there without my 2 pounds of beef tenderloin tips. I felt like those people outside a shopping mall at midnight on Black Friday trying to get the best deals. Anyway, I got the meat and cooked one of the most popular dishes in a restaurant menu in many northern states of México: Puntas de Filete a la Mexicana.
Northern states, like Chihuahua and Sonora, are well known for the quality of their beef, and this recipe is one that’s very easy to make from this part of the country.
If you like Mexican food and beef, you have a winner here.
Enjoy!!
This recipe serves 6
Ingredients
2 pounds of beef tips
4 large tomatoes
1/2 medium size onion
4 serrano peppers
2 cloves of garlic peeled
1/2 teaspoon of black peppercorns
1/2 teaspoon of cumin
Salt to taste
2 Tablespoons of vegetable or olive oil
Using a molcajete or mortar, grind the black peppercorns and cumin. Add the garlic and crush to form a paste.
Add the spices paste to the beef tips and mix. Add salt. Let it marinate for at least 1 hour in the refrigerator.
Meanwhile chop the tomatoes, serrano peppers and onion.
In a large skillet heat the oil at medium high heat.
Add the onion and cook for about 3 minutes and add the beef tips and garlic. Keep cooking until beef is browned. About 8 minutes.
Add the serrano peppers and keep cooking for 2 more minutes.
Now add the tomatoes and season with salt. Cook for about 12 more minutes until sauce thickens and meat is tender.
You can accompany this dish with Mexican rice, beans and tortillas. I prefer bread to dip into the sauce.
For the recipe of "Bistec Ranchero" visit my friend Nora's Blog.
If you cook it, let me know.
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