1 tablespoon vegetable oil
1 large white onion, sliced
3 Roma tomatoes, cored & sliced lengthwise from the center
3 Serrano chiles, sliced lengthwise into thin strips
1 tablespoon chopped cilantro
salt and black pepper to taste
Beef Tips a la Mexicana
- In Spanish, the term a la Mexicana, refers to any dish containing the combination of tomato, onion and Serrano chile. This trio can be added to scrambled eggs, chicken, seafood, or beef, as in this recipe. It then becomes a patriotic dish with the three main ingredients symbolizing the colors of the Mexican flag: red, white and green.
1 tablespoon vegetable oil
1 large white onion, sliced
3 Roma tomatoes, cored & sliced lengthwise from the center
3 Serrano chiles, sliced lengthwise into thin strips
1 tablespoon chopped cilantro
salt and black pepper to taste
1. Slice the skirt steak, across the grain, into 1" strips.
2. Place the oil in a large frying pan over medium-high heat. When it starts to sizzle, add the steak and brown on all sides.
3. Add the onion, tomato, and chiles. Cover, stirring occasionally until the meat is cooked, 4-5 minutes. Sprinkle with cilantro, salt, and pepper.
4 servings