Mexian fondue
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean rump steak; cubed |
| 1 | tablespoon | Oil |
| ½ | Spanish onion; finely chooped | |
| 1 | Clove garlic; crushed | |
| 1 | 4 oz can tomatoes | |
| 2 | tablespoons | Tomato paste |
| ½ | teaspoon | Chill powder |
| 1 | Fresh green chili; seeded and chopped | |
| Salt and pepper | ||
Directions
DIPPING SAUCE
1. Cut meat into 1" cubes and put onto a serving plate.
2. To make the Mexican sauce heat the oil in a saucepan; add onion and garlic and cook gently until softened.
3. Stir in tomatoes (including juice), tomato puree and chili powder.
Simmer uncovered for 10 minutes.
4. Remove the sauce from the heat and puree in a blender or food processor unti smooth.
5. Return to the heat add the chopped chili and simmer for a further 15 minutes.
6. Season with salt and pepper. Serve with the meat cooked in the hot oil.
Formatted and Busted by RecipeLu <recipelu@...> Posted to recipelu-digest Volume 01 Number 173 by RecipeLu <recipelu@...> on Oct 28, 1997