Puntas de Res a la Mexicana
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 340
- Total Fat
- 25
- Saturated Fat
- 10
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 22
- Cholesterol
- 83
- Sodium
- 587
- Total: 50 min
- Active: 30 min
Ingredients
1 1/2 pounds boneless beef short ribs, trimmed of excess fat
1 1/2 teaspoons cumin seeds
1/2 teaspoon whole black peppercorns
2 cloves garlic, peeled
Kosher salt
1 tablespoon grapeseed or canola oil
1/2 yellow onion, thinly sliced
1 pound tomatoes (about 3 large), thinly sliced
4 güero or yellow chiles (or 1 jalapeño pepper), stemmed, seeded and thinly sliced
1 bell pepper, thinly sliced
Refried beans and warm tortillas, for serving
Directions
- Working against the grain, slice the beef into thin strips about 1/2 inch thick and 1 inch long.
- In a molcajete or mortar and pestle, crush the cumin, peppercorns, garlic and 1 teaspoon salt to form a coarse paste. (Alternatively, make the paste by finely mincing the garlic into a paste and mixing in ground spices until well incorporated. Reduce the spice amount in the recipe to half if using ground.)
- Rub the paste all over the beef using your hands. Cook right away, or transfer to a bowl, cover and refrigerate until ready to cook, up to overnight.
- Heat the oil in a large skillet over medium heat until hot and shimmering. Add the onion and cook until softened and fragrant, about 5 minutes. Add the beef and cook until lightly browned and fully cooked, 8 to 10 minutes. Season with 1 teaspoon salt.
- Add the tomatoes, chiles and bell peppers. Cook, stirring often, until the vegetables have softened, the tomatoes have released their juices and the sauce coats the back of a spoon, 20 to 25 minutes. Taste and season with salt, about 1 teaspoon.
- Serve in shallow bowls with a side of refried beans and piping hot tortillas.