Prep 40 mins
Cook 1 hr 30 mins
Translation: Beef Fillet, Northern Style. This authentic, regional Mexican dish is made fiery with the use of green serrano chiles. Make sure you have a nice cold Mexican beer standing by!
- 1⁄2 cup unsalted butter
- 1⁄2 cup olive oil
- 4 medium onions, halved, sliced on diagonal
- 15 serrano chilies, seeded, cut into thin strips
- 6 medium tomatoes, finely chopped (about 2-1/2 lb.)
- salt & freshly ground black pepper (to taste)
- 1 lb bacon, finely chopped
- 1⁄2 cup olive oil
- 1 medium onion, finely chopped
- 4 lbs filet of beef, cut into 2x1/2-inch strips
- 4 fresh jalapeno peppers, seeded, cut into thin strips
- 3⁄4 cup fresh cilantro, finely chopped
- Prepare sauce: Heat large heavy skillet over medium-high heat for 6 minutes. Add butter and oil. Stir in onions and chiles. Cook, stirring frequently, until onions are golden, about 15 minutes. Add tomatoes and sprinkle lightly with salt and pepper. Heat, stirring occasionally, to boiling. Reduce heat and simmer uncovered, stirring occasionally, until sauce thickens and fat rises to surface, about 30 minutes. Skim off fat.
- Prepare beef: Heat large heavy skillet over medium-high heat 15 minutes. Add bacon and fry until crisp. Remove to paper towels to drain. Add oil to skillet. Stir in onion and saute until light brown, about 5 minutes. Add beef and brown on all sides, about 8 minutes. Sprinkle lightly with salt and pepper. Remove beef and keep warm.
- Add sauce to onion in skillet. Stir in bacon. Cook over medium heat about 5 minutes.
- To serve, divide beef among serving plates or place on platter, top with sauce, and sprinkle with jalapenos and cilantro. Serve with ot flour or corn tortillas.
Very good! I halved the recipe, and also used Adobo seasoning to flavor the beef a bit before frying. The sauce had a really unique flavor from the bacon and caramelized onions, and it was not overly spicy. This definitely isn't a typical, Americanized Mexican dish. I served the meat as tacos in corn tortillas, and topped with queso fresco, fresh guacamole, and lime juice. The next day, I had the leftovers over beans & rice and topped with cotija cheese and pico de gallo. Very, very good both ways.
Loved this! I roughly quartered the recipe (DH and I really didn't need 16 servings of anything sitting in the fridge, lol). I used flap meat for the beef, and I omitted the bacon because I didn't have any, but I tried to make up for the missing bacon by seasoning the beef with some hickory bacon salt (and a bit of Adobo seasoning, but that had nothing to do with the bacon flavor). I chopped the onion and the serranos rather than slice them, because DH won't eat the veggies if they're cut in "too big" pieces. There were still distinct pieces of the chiles, tomatoes and onions in the cooked sauce, but they were small and very soft, and most of the tomato had broken down into a liquid (a good thing, because that's how DH prefers it :) ) . I didn't seed my 4 serranos because I don't usually, and we don't mind the little bit of extra heat, either. This was spicy, but not searingly so. I served this with cheesy pinto beans (refried pintos mixed with a packaged blend of queso quesadilla, queso asadero, queso gallego, queso anejo enchilado and manchego) and sliced avocado on the side. I also sprinkled some grated cotija and chopped cilantro over the meat. We ate this with lots of warm corn tortillas, too. We'll definitely be having this again! Thanks for posting! Made for ZWT5 Family Picks