Puntas de Filete á la Mexicana
This dish is the foodie equivalent of heaven for meat lovers! Tender beef pieces in a taco are enhanced with the spicy flavours of our salsa roja. If you wish to further refine this dream of a dish, you can pair the meat with fried onion rings and mushroom slices before adding a dash of salsa roja. Feel free to vary the ratio of meat, onions and mushrooms according to what your taste buds desire.
Ingredients
600g fillet or rump steak, diced (the pieces should be about 2cm by 3.5cm)*
2 medium onions*
400g (14 oz) mushrooms*
2 jars of Salsa Roja María Dolores
4 tbsp oil for frying
Salt
*Feel free to vary the amounts of meat, onions and mushrooms.
2 medium onions*
400g (14 oz) mushrooms*
2 jars of Salsa Roja María Dolores
4 tbsp oil for frying
Salt
*Feel free to vary the amounts of meat, onions and mushrooms.
Method
Roughly slice the onions and break apart into individual rings.
Clean the mushrooms, cut off stem ends and slice roughly.
Heat 2 tbsp of oil in a frying pan and sweat onion rings for a few minutes. Add the mushrooms, season with salt, reduce heat and steam everything for about 5 minutes, stirring constantly. Remove and cover to keep warm.
Heat another 2 tbsp of oil in a frying pan while heating the salsa in a saucepan on the side.
Thoroughly sear the meat, season with salt, add the warm salsa and reduce the heat to simmer for 1 minute.
Add mushrooms and onions (without the juices as they would make the salsa too watery). Cover and simmer for a few minutes until the meat is cooked to your liking. Serve straight away.
Serve with rice, black beans and tortillas.
Clean the mushrooms, cut off stem ends and slice roughly.
Heat 2 tbsp of oil in a frying pan and sweat onion rings for a few minutes. Add the mushrooms, season with salt, reduce heat and steam everything for about 5 minutes, stirring constantly. Remove and cover to keep warm.
Heat another 2 tbsp of oil in a frying pan while heating the salsa in a saucepan on the side.
Thoroughly sear the meat, season with salt, add the warm salsa and reduce the heat to simmer for 1 minute.
Add mushrooms and onions (without the juices as they would make the salsa too watery). Cover and simmer for a few minutes until the meat is cooked to your liking. Serve straight away.
Serve with rice, black beans and tortillas.