Ingredients with Measurements:
- 1 lb beef sirloin tips, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup beef broth
- 2 dried ancho chiles, stemmed and seeded
- 1 dried guajillo chile, stemmed and seeded
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
- Large skillet or Dutch oven
Step-by-step instructions:
1. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef sirloin tips and cook until browned on all sides, about 5-7 minutes.
2. Remove the beef from the skillet and set aside. Add the chopped onion and minced garlic to the skillet and cook until softened, about 3-4 minutes.
3. Add the tomato paste to the skillet and stir to combine with the onions and garlic. Cook for 1-2 minutes.
4. In a blender or food processor, combine the beef broth, ancho chiles, guajillo chile, cumin, and oregano. Blend until smooth.
5. Pour the chile mixture into the skillet with the onions and garlic. Stir to combine.
6. Add the browned beef sirloin tips back into the skillet. Season with salt and pepper to taste.
7. Bring the mixture to a simmer and cook for 20-25 minutes, or until the beef is tender and the sauce has thickened.
8. Serve hot with rice, beans, and tortillas.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 17g
Carbohydrates per serving: 10g
Protein per serving: 30g
Substitutions for ingredients:
- Beef sirloin tips can be substituted with beef stew meat or beef chuck roast.
- Ancho chiles can be substituted with dried pasilla chiles.
- Guajillo chile can be substituted with dried New Mexico chiles.
Variations:
- Add diced potatoes to the skillet with the beef for a heartier dish.
- Use chicken or pork instead of beef.
- Add diced tomatoes or bell peppers to the skillet for more flavor.
Tips and tricks:
- Make sure to remove the stems and seeds from the dried chiles before blending.
- If the sauce is too thick, add more beef broth to thin it out.
- For a spicier dish, add more chiles or leave the seeds in.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve in a large bowl with rice, beans, and tortillas on the side.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Guacamole
Suggested side dishes:
- Mexican street corn
- Grilled vegetables
- Cucumber salad
Troubleshooting advice:
- If the beef is tough, cook for a longer period of time until tender.
- If the sauce is too thin, simmer for a longer period of time to thicken.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Puntas de Res con Chile Rojo is a traditional Mexican dish that originated in the northern region of Mexico.
Flavor profiles:
This dish is savory and slightly spicy with a rich tomato and chile sauce.
Serving suggestions:
Serve hot with rice, beans, and tortillas on the side.
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Region: Mexican