Cookbook # 24 - Tacopedia

We’ve gone from the Junior League to Mexico, and suffice it to say that the Mexican-Style Beef Tips from Tacopedia by Deborah Holtz and Juan Carlos Mena (2015) were not even remotely bland. In fact, if I make them again, I’ll probably use 3 serranos instead of 6.

Mexican-Style Beef Tips

• 2 ¼ lbs tenderloin or ribeye, sliced into small strips

• 3 cloves garlic, crushed

• ½ T freshly ground black pepper

• ½ T ground cumin

• Sea salt

• 1 T corn oil

• 9 oz diced onion

• 2 ¼ lbs medium tomatoes, peeled and diced

• 6 serrano chiles, sliced into rings

• 12-20 4 ½ inch corn tortillas

• sliced avocado and/or rice and beans for serving (I used rice and refried beans)

Mix the meat with the garlic, ground pepper, cumin, and a pinch of salt. Cover and chill for 3 hours.

Heat the oil in a large pot over low heat. Add the onions and fry for a few minutes until translucent. Raise the heat, add the meat and saute for 7 minutes.

Add the tomato and chiles, and season to taste. Simmer until the liquid thickens.

Serve in heaping spoonfuls on doubled fresh tortillas with rice, beans, or avocado