Recipe

Mexican Beef Tips Recipe

Add Step-by-Step Photos	Raford / All my dishes 1 year, 8 months ago A nice Mexican dish to help keep you warm on cold days. Or one to keep you cool on hot days. Prep:30m Cook:30m Servings:2	Raford
	mexican

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cheryilyn

Ingredients

1 lb of New York strip, cut into little pieces

2 poblano chiles, roasted, skinned, seeded and diced

1 28 oz can of whole peeled tomatoes, drained and hand-crushed

Some vegetable oil

Some minced garlic to taste (I use two tablespoons of the kind in a jar)

Half of a large yellow onion, diced

1/2 teaspoon of dried thyme

1/2 teaspoon of dried marjoram

3 bay leaves

1 cup of beef broth

Directions

Remove the meat from the pan.

Brown the onion in the same pan and then add the garlic and stir for a little while (maybe 45 seconds).

Add the poblanos, tomatoes, herbs, and simmer.

Add the beef stock and reduce for 5 minutes or so.

Add the meat and let it heat through; add salt if necessary.

Serve with warm tortillas (not in a taco kind of way, but more as a bread). I also serve this dish with a salad made of cabbage, radishes and lime juice topped with homemade guacamole.

Enjoy your meal.

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