Mexican Cumin-Spiced Beef with Tomatoes, Onion and Peppers (Puntas de Res a la Mexicana)
- Makes4 to 6 servings
- Cook Time1 hour
- 1
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.
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.
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