← Nouns Cooking · Mexican

Ingredients

• 500 g thin-cut sirloin or rump steak, cut into strips
• 500 g ripe plum tomatoes, chopped
• 1 white onion, chopped
• 2 serrano chillies, finely chopped
• 1 clove Garlic, finely chopped
• 1 tbsp Vegetable oil
• 250 ml Water
• 1 tsp salt, plus more to taste
• ¼ tsp Black pepper
• 2 medium potatoes, in small cubes (optional)
• 1 handful Coriander (cilantro), chopped
• 12 warm corn tortillas, to serve

Method

1. Season the beef with the salt and pepper. Heat the oil in a large frying pan over high heat and sear the beef in two batches for 2–3 min, until browned. Lift it out.
2. Lower the heat to medium, add the onion and chillies and cook for 3–4 min, until softened. Stir in the garlic for 30 seconds.
3. Add the tomatoes and cook for 5 min, squashing them with a spoon, until they collapse into a chunky sauce.
4. Return the beef with the water (and the potatoes, if using). Cover and simmer for 8–10 min, until the beef is tender and the sauce is thick but juicy. Taste for salt.
5. Scatter with coriander and serve with tortillas, beans or rice.

Tips

• If you add potatoes, give them 15 min under the lid so they cook through.
• Ask the butcher for "bistec" or "milanesa" cut: very thin slices that cook in minutes.

Sources

Written in our own words after cross-checking these recipes:

Mexican Food Journal My Latina Table