Best 2 Puntas De Filete A La Nortena Recipes

"Puntas de Filete a la Nortena" is a traditional Mexican dish that is sure to please any palate. This recipe, which originates from the northern region of Mexico, features tender beef tips that are cooked in a flavorful sauce made with guajillo and ancho chiles, tomatoes, onions, and garlic. The beef is braised until it is fall-apart tender, and the resulting dish is a delicious and hearty meal that is perfect for any occasion.

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PUNTAS DE FILETE SONORENSE

Puntas de Filete Sonorense image

Created by Graham for El Papatio, Guadalajara, Mexico

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 16

Ingredients

Clarified butter
1 medium onion, finely sliced
1 green bell pepper, cut in 1/4-inch strips
6 ounces button mushrooms, stems removed, finely sliced
Freshly ground salt, to taste
Freshly ground white pepper, to taste
1 1/2 pounds beef tenderloin tips, trimmed and cut into 1/2-inch slices
Freshly ground black pepper, to taste
1 medium onion, finely diced
1 serrano chili, seeded and finely chopped
1/4 cup port
1 (7-ounce) can pimento, diced
2 medium tomatoes, blanched, peeled, seeded and cubed
1 avocado
1/2 lime, juiced
1-ounce salted butter

Steps:

Heat 1 tablespoon clarified butter in small frying pan over medium-low heat. Add sliced onion and brown. Place green pepper and mushrooms on top of onion slices. Season generously with salt and white pepper. Continue cooking very slowly.
Heat 1/8 cup clarified butter in a large frying pan on high heat. Add pieces of beef and toss in butter. Season with salt and black pepper. Cook for 5 minutes, then remove meat pieces from sauce and place on a plate. Deglaze pan with diced onion, chili and port on high heat for a couple minutes. Add pimento and continue to cook liquid down. Stir in tomatoes. Add beef to sauce and stir to coat well. Remove beef to serving platter.
Scoop out avocado flesh in balls. Pour lime juice over avocado to prevent discoloration. Add to vegetables in small frying pan; season with white pepper. Combine all this well with reserved meat.
Whisk butter into sauce and pour over meat and vegetables to serve.

PUNTAS DE FILETE A LA NORTENA

Puntas De Filete a La Nortena image

Translation: Beef Fillet, Northern Style. This authentic, regional Mexican dish is made fiery with the use of green serrano chiles. Make sure you have a nice cold Mexican beer standing by!

Provided by JackieOhNo

Categories Peppers

Time 2h10m

Yield 16 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup unsalted butter
1/2 cup olive oil
4 medium onions, halved, sliced on diagonal
15 serrano chilies, seeded, cut into thin strips
6 medium tomatoes, finely chopped (about 2-1/2 lb.)
salt & freshly ground black pepper (to taste)
1 lb bacon, finely chopped
1/2 cup olive oil
1 medium onion, finely chopped
4 lbs filet of beef, cut into 2x1/2-inch strips
4 fresh jalapeno peppers, seeded, cut into thin strips
3/4 cup fresh cilantro, finely chopped
tortilla

Steps:

Prepare sauce: Heat large heavy skillet over medium-high heat for 6 minutes. Add butter and oil. Stir in onions and chiles. Cook, stirring frequently, until onions are golden, about 15 minutes. Add tomatoes and sprinkle lightly with salt and pepper. Heat, stirring occasionally, to boiling. Reduce heat and simmer uncovered, stirring occasionally, until sauce thickens and fat rises to surface, about 30 minutes. Skim off fat.
Prepare beef: Heat large heavy skillet over medium-high heat 15 minutes. Add bacon and fry until crisp. Remove to paper towels to drain. Add oil to skillet. Stir in onion and saute until light brown, about 5 minutes. Add beef and brown on all sides, about 8 minutes. Sprinkle lightly with salt and pepper. Remove beef and keep warm.
Add sauce to onion in skillet. Stir in bacon. Cook over medium heat about 5 minutes.
To serve, divide beef among serving plates or place on platter, top with sauce, and sprinkle with jalapenos and cilantro. Serve with ot flour or corn tortillas.

Nutrition Facts : Calories 655.8, Fat 59.1, SaturatedFat 20.5, Cholesterol 114.2, Sodium 312.2, Carbohydrate 6.1, Fiber 1.4, Sugar 3, Protein 24.6

Tips:

To make the best puntas de filete a la Nortena, use high-quality flank steak. Look for meat that is a deep red color and has good marbling.
Make sure to marinate the flank steak for at least 2 hours, or up to overnight. This will help to tenderize the meat and infuse it with flavor.
When cooking the flank steak, be sure to cook it over high heat. This will help to sear the meat and lock in the juices.
Don't overcook the flank steak. It should be cooked to medium-rare or medium, or the meat will become tough.
Serve the puntas de filete a la Nortena with your favorite sides, such as rice, beans, or tortillas.

Conclusion:

Puntas de filete a la Nortena is a delicious and easy-to-make dish that is perfect for any occasion. With its tender flank steak, flavorful marinade, and zesty salsa, this dish is sure to please everyone at your table. So next time you're looking for a new and exciting dish to try, give puntas de filete a la Nortena a try. You won't be disappointed!

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