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Mexican Cumin-Spiced Beef with Tomatoes, Onion and Peppers (Puntas de Res a la Mexicana)
Puntas de res a la Mexicana is a one-pan affair in which beef is spiked with cumin and balanced by the sweet acidity of tomatoes. During a trip to Mexico, recipe writer Paola Briseño-González shared with us how she makes the classic dish. When slicing boneless short ribs, be sure to cut against the grain. This shortens the muscle fibers so the pieces are tender instead of chewy. If you’d like some chili heat, leave the seeds and ribs in the jalapeño. Rice and beans round out the meal.
4 to 6
Servings
Tip
Don’t seed the tomatoes. Be sure to include all the juices that end up on the cutting board, as they contribute to the sauciness of the dish. Also, when adding the beef to the skillet, scatter the pieces in an even layer, and keep stirring to a minimum to encourage flavor-building caramelization.
1 hour
Ingredients
-
3
tablespoons grapeseed or other neutral oil, divided
-
2
medium garlic cloves, finely grated
Directions
-
01In a medium bowl, stir together 2 tablespoons of the oil, the garlic, cumin, 1 teaspoon salt and ¾ teaspoon pepper. Add the beef and mix with your hands until well coated. In a 12-inch skillet over medium, heat the remaining 1 tablespoon oil until shimmering. Add the onion and ¼ teaspoon salt; cook, stirring often, until softened and beginning to brown, 3 to 5 minutes.
Reviews
February 7, 2025
We really like this!
Very similar to fajitas but even better. I used 1. 25 lbs of flank steak cut into very thin strips. I marinated it with 1/2 tsp baking soda and a tbsp of water for 30 min. to tenderize it before frying.
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