1 pound thin sliced(boneless) chuck steaks
red bell pepper, strips
2 cloves garlic, minced
1 1/2-2 cups salsa de mesa(previously cooked, recipe below)
Preheat oil to medium heat for a few minutes. Season the beef lightly on both sides with salt, pepper and garlic.
Sear the beef on all sides and cook until most of the liquid is absorbed in the pan.
Remove the beef for a moment onto a plate. Drizzle in a little more oil to pan if needed. Add the onions, poblano, bell pepper, serrano and garlic. Season lightly with salt and pepper and saute for 2 minutes.
Add the beef back in and cover with previously prepared salsa. Push the beef down so it’s mostly covered with salsa and vegetables. Reduce heat, cover and simmer for 6-8 minutes. Yields 4 servings
5 large roma tomatoes
2 serrano peppers , 1/4 piece of onion
1 clove garlic
Pinch of Mexican oregano, optional
1 tablespoon fresh lime juice
Salt to taste
Tips~ For a smoky salsa, switch out the serrano peppers for chipotles in adobo! If using the chipotles, do not add them until you are ready to blend the salsa. For a smoother salsa, you can peel the tomatoes once they cool.
Combine the tomatoes, chile serrano and onion. Cover with water and bring to a boil. Reduce heat and simmer for 10 minutes. Drain most of the water and transfer to the blender. Add all remaining ingredients. Blend until smooth, taste for salt. Enjoy warm or at room temperature. For a milder version, just reduce the chiles by half.