Javier took over this evening and made dinner on his own. We had some thin-cut sirloin steaks in the freezer and he wanted to fix them in a way that was very Mexican, but not so picante. (Still recovering from the chiles rellenos - but boy were they good).
This isn't really a recipe, but rather it's a method of cooking beef, especially thin, inexpensive steaks. It's sort of like a stir-fry with the other main ingredient - the onions - being well-done. The tomato slices are added at the end simply for color, and the seasonings are minimal to non-existent.
CARNE ENCEBOLLADA, which means "meat cooked with LOTS of onions" consists of beef strips, onions and tomatoes cooked with a little olive oil, salt and beer. We served it with some warm corn tortillas and a smooth guacamole, beans on the side. Nothing fancy tonight.
Both of us remarked that the meat was a bit tough. Not inedible, but it required some chewing. Javier thought it would have been better having been marinated before stir-frying with the onions. I thought it was good, but I would have pushed for more salt and/or seasoning.
No comments:
Post a Comment