Quick-Fried Beef Tips (Puntas de Filete a la Mexicana)

It's been a while since I've posted. Apparently, the billable hours, the infant/toddler, the travel, etc. don't all work that well with both cooking and blogging. Guess which one fell by the wayside.

I recently told a friend that I was more than six months behind on the blog. The good news is that that is not quite true: I cooked this dish on August 16, which is slightly less than six months ago... Here it is. The best part is that this is the first dish cooked in our real house. It has been very nice to get back to our kitchen and cook using a reliable stove.

On to the mise (in two parts, this time):

The recipe calls for three medium-large tomatoes, or one and one-half pounds. My tomatoes were medium, not medium-large, it seems. The rest of the mise is some beautiful meat (I love ribeye) and some beef broth:

First, I put the tomatoes in a pan for roasting. I didn't bother using foil because it was a nonstick pan:

Bit of a mistake:

Now I use foil in a cast iron pan. Anyway, after the tomatoes were peeled, they looked great:

I chopped the ribeye into cubes and browned them until they were medium-rare:

I next added the onions to the (still tomato-ed) pan and browned them:

Next, I added the garlic, then the chiles, tomatoes, herbs, and bay leaves:

I simmered, added the broth, and, after roughly ten minutes, I added the browned meat and its juices:

I heated the meat through and removed the bay leaves:

Steamy... I plated it with some warmed-up tortillas:

It was very good, although I must admit I can't remember the specifics about six months later. I guess I'll have to try it again!

Sources:
With no Central Market, we're Whole Foods people now (most of the time)
Bay leaves from Balducci's
Herbes de Provence (very Mexican) from Penzey's