spice is nice

i. love. mexican. food. and tex mex. and most variations in between. i’m half mexican, so i grew up eating/making the stuff. but my personal repertoire of mexican dishes is woefully underdeveloped. i mean seriously lacking. tacos, enchiladas, fajitas, chilaquiles, rice and beans, fideo soup, tostadas, etc. and i’m tired of the same old things. that led me to Interlibrary Loan request a Rick Bayless cookbook. I’ve always been intrigued by the guy. i’ve seen him around Food Network and he claims to be pretty good with traditional Mexican food. As far as that book goes, it was alright. Not perfect by any means, and except for some weird pictures of the guy doing yoga, I found i quite liked a lot of the recipes. A lot of them lend themselves to being changed around completely, without sacrificing the integrity of the original recipe. That book is where dinner for tonite came from, matter of fact. His recipe for Quick Seared Poblano Beef Tips though, became Quick Seared [Chili They Actually Had At The Grocery Store Because They Don’t Carry Poblanos And I’m Still Refusing To Actually Shop At The Grocery Store In Town That Has Poblanos B/C The Guys Who Own It Are Complete Dicks] Beef Tips.” And it turned out quite well! Spicy and homey, warm and filling. Serve it with some homemade corn tortillas and you’ve got yourself a lovely, satisfying meal. Thanks Rick Bayless. For the recipe and the image of you doing yoga … 

Quick Seared Poblano (or whatever chili) Beef Tips

You Need: 

2 or 3 fresh poblano chilis (i used the smallish light green ones the grocery store claims are anaheims)
vegetable or olive oil
boneless beef cut into cubes (for the small portion i was making, i used 1 medium size NY Strip and 1/2 of a NY strip i already had left)
salt, pepper, garlic powder, cumin (these spices are my additions for extra flavor to the meat)
1 small white onion, sliced 1/4 inch thick
3-4 medium red skinned or yukon gold potatoes, cut into 1/2 inch pieces
2-3 garlic cloves, finely minced  
1/2 cup dark beer, white wine, or beef broth
2 Tbls worcestershire sauce
1/3 cup chopped cilantro 

On an open flame or in the broiler, char those chilis, until they’re blistered and blackened all over. You’ve got to watch these and turn them frequently. Set them aside in a bowl, covered, and let them cool. Meanwhile, heat your oil in a large skillet. (12 inch, he recommends). Sprinkle your cubed beef with salt and pepper, garlic powder and cumin. Scoop it into the hot oil and spread them out so they’re not all on top of each other. Cook it, stir it frequently until the meat is done to your liking. Remove it to another plate. Return the skillet to the heat and toss in your onions and potatoes. Cook these awhile, stirring frequently, until your onions are a beautiful golden color. Add the garlic and stir it up a few seconds. Stir in your beer/wine/broth and worcestershire. sprinkle in a LEETLE bit of salt. scrape up any sticky bits and reduce the heat to the pan. let it cook until the sauce has reduced and the potatoes are tender. While that’s working, rub the black parts of the chilis. Take out the seeds and stem. clean them off well, rinse and dry them if you have to. cut this into strips and add them to the potatoes. when the potatoes are done, put your meat back in the pan. add the cilantro. heat all this through and taste. adjust your seasoning accordingly (meaning, add salt if you gotta). Eat this with corn tortillas. Yum. It turned out very hash-like, which is good. If you’re wanting it to be saucy, I think you’d probably have to add more than the 1/2 cup of liquid. I used 1/2 cup of beef broth and the 2 tablespoons of worcestershire and the meat and potatoes soaked up all that goodness. It was hearty and just spicy enough to warrant a dollop of sour cream and a sprinkle of cheddar cheese on it. 

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4 Comments

Filed under Cow is Yum, Uncategorized

4 responses to “spice is nice

  1. Sounds fantastic! I have a Rick Bayless cookbook where he makes several different types of salsa, and then uses them in various recipes. I’ve only tried one or two, but they’re fabulous. 🙂

    • rebekahseats

      salsa’s are very forgiving, in my opinion. you can do endless variations upon variations and they still turn out pretty good. this was a fairly quick, easy dinner. you will be pleased if you try it, i promise.

  2. “Mexican Everyday” is one of my favorite cookbooks! There are so many yummy recipes in it, but I haven’t tried this one. It sounds really good!

  3. rebekahseats

    i liked the book well enough to scour the libraries for other books by him. consider me your guinea pig for this recipe. it was delicious. and not so spicy kids couldn’t eat it, you know?

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