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Mexican Cumin-Spiced Beef with Tomatoes, Onion and Peppers (Puntas de Res a la Mexicana)

Mexican Cumin-Spiced Beef with Tomatoes, Onion and Peppers (Puntas de Res a la Mexicana)

By Hisham Ali HassanJanuary 10, 2025

  • Makes
    4 to 6 servings
  • Cook Time
    1 hour
  • Rating

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.

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.

Ingredients
  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 2

    medium garlic cloves, finely grated

  • ¾

    teaspoon ground cumin

  • Kosher salt and ground black pepper

  • 1½

    pounds boneless beef short ribs, trimmed and sliced ¼ inch thick against the grain

  • 1

    small yellow onion, halved and thinly sliced

  • 3

    ripe medium tomatoes (about 1 pound), cored and cut into ¼-inch wedges

  • 1

    medium red bell pepper, stemmed, seeded and thinly sliced lengthwise

  • 1

    jalapeño chili, stemmed, seeded and thinly sliced lengthwise

  • Chopped fresh cilantro, to serve

  • Lime wedges, to serve

  • Warm tortillas, to serve

Step 1

In 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.

Step 2

Add the beef in a single layer; cook, stirring only once or twice, until no longer pink and some pieces are lightly browned, about 8 minutes. Stir in the tomatoes, bell pepper, jalapeño and ¼ teaspoon salt. Cook, stirring, until the tomatoes release their juices, about 2 minutes.

Step 3

Reduce to medium-low and cook, scraping up any browned bits, until the tomatoes have broken down and the bell pepper is softened, about 15 minutes. If the mixture is dry, stir in water, 2 tablespoons at a time, until a clingy sauce forms. Taste and season with salt and pepper. Serve sprinkled with cilantro and with lime wedges and tortillas on the side.

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