Mexican Fillet Tips
Serves 4
600 g / 21 oz. beef fillet cut into stripes*
2 big onions*
400 g / 14 oz. mushrooms*
*You can also vary meat, onion and mushroom portions to your liking.
2 jars (440g / 15 oz.) Salsa Chipotle or Salsa Roja María Dolores
4 tablespoons olive oil
2 pinches salt
Method
1. Chop the onions and mushrooms into slices.
2. Gently roast the mushrooms. At the same time, stew the onion rings in 2 tablespoons of oil until glassy. Add the mushrooms, without juice, to the onions. Remove from the cooker, put lid on and keep warm.
3. Heat 2 tablespoons of oil in a frying pan. When very hot, add the meat and fry until cooked to your liking. Add two pinches of salt.
Put the mushrooms and onions to the meat.
4. Finally, add Salsa Chipotle or Salsa Roja María Dolores. Briefly leave beef, onions and mushrooms to simmer in the salsa until heated. Serve immediately.
Serve with rice and tortillas. In case you haven’t got the latter, serve with rice only.
Meat Balls in Chipotle
Serves 4
500 g / 18 oz. minced meat (beef or mixed)
1 onion
1 piece dry white bread
1 egg yolk
100ml / 3 fl oz. milk
2 jars (440g / 15 oz.) Salsa Chipotle María Dolores
2 tablespoons flour
1 tablespoon tomato puree
1 teaspoon salt
pepper
Method
1. Briefly soak white bread in milk. Chop fine the onion.
2. Put meat, egg yolk, onion and chopped tomatoes into a bowl. Season with 1 tablespoon of salt and pepper. Mix well.
3. Carefully drain bread and add to the rest. Add 2 tablespoons of flour.
4. Pour Salsa Chipotle María Dolores into a saucepan and heat up briefly. Reduce heat.
5. Crush the minced meat mix into little balls (about 2cm / 0.8 in. in diameter) and gently put inside the pan.
6. Cook over a low heat for 25-35 minutes. Gently stir occasionally.
Serve with rice and tortillas. In case you haven’t got the latter, serve with rice only.
Chicken in Salsa Verde María Dolores
Serves 4
4 chicken breasts
2 jars (440g / 15 oz.) Salsa Verde María Dolores
2 stock cubes
Method
1. Bring 4 cups of water and 2 stock cubes to boil. Add chicken breasts, cover up and leave to simmer for 10 minutes. Decant.
2. Add Salsa Verde María Dolores to the meat in the pan, steep until the salsa is heated, but not boiling.
Serve with rice, tortillas and beans.