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Mexican | |
| 8 oz bacon, sliced 2 pounds beef sirloin or tenderloin, cut into 1″ pieces Kosher or sea salt, to taste Freshly ground black pepper, to taste 2 cups white onion, slivered or sliced 2 garlic cloves, chopped 1 jalape�o chile, sliced, seeding optional, or to taste 1 pound ripe Roma tomatoes Flour or corn tortillas | |
| Place tomatoes in a baking dish and under the broiler for 6 to 9 minutes, until charred, mushy and juices have begun to run. Once cool, roughly chop, but don�t discard the juices. Heat the skillet, add the bacon and cook until it is crisp and browned, about 5 minutes. Add the meat and season with salt and pepper and sear for about 2 minutes per side. Add in the onion and jalape�o and let them soften for 2 to 3 minutes. Add the garlic and before it browns, in less than a minute, add the chopped tomatoes. Stir here and there and let it all season for about 4 to 5 minutes. In a skillet or comal, set over medium-low heat, heat the tortillas. It will take about 1 minute per side. Place the tortillas in a tortilla warmer or wrap them in a clean kitchen towel or cloth napkin. Serve along with the tenderloin tips; guests can fill the tortillas with the amount of filling they desire. | |
Unrated | |
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