Mexican Fondue
This fondue’s for you. Served with beef tips, this spicy dipping sauce is the perfect complement for a wonderful Mexican meal.
Ingredients
- 1 (2 lbs.) lean rump steak
- 1 tablespoon(s) vegetable oil
- 1/2 Spanish onion, finely chopped
- 1 clove garlic, crushed
- 1 3/4 cup(s) tomatoes, undrained (1-14-oz. can)
- 2 tablespoon(s) tomato paste
- 1/2 teaspoon(s) chili powder
- 1 fresh green chile, seeded and finely chopped
- 1/8 teaspoon(s) salt, to taste
- 1/8 teaspoon(s) pepper, to taste
Instructions
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Cut meat into 1-inch cubes and put on a serving plate.
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To make the Mexican sauce, heat the oil in a saucepan; add onion and garlic and cook gently until softened.
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Stir in tomatoes and their juice, tomato paste and chili powder.
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Simmer uncovered for 10 minutes.
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Remove the sauce from the heat and puree in a blender or food processor until smooth.
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Return to the heat.
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Add the chopped chile and simmer for 15 minutes more and season with salt and pepper.
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Place sauce in a fondue pot and heat until hot enough to cook meat.
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Or, if desired, saute meat with sauce and serve over rice or with tortillas.
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Nutrition
Calories: 4102.49kcalCarbohydrates: 63.91gProtein: 754.92gFat: 103.18gSaturated Fat: 27.59gCholesterol: 2040.54mgSodium: 26507.58mgFiber: 8.27gSugar: 43.88g
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