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Mexican Fondue
Yields: 4 serving(s)
Ingredients
- 2 pound(s) lean rump steak
- 1 tablespoon(s) oil
- 1/2 spanish onion — finely
- Chopped
- 1 garlic clove — crushed
- 14 ounce(s) can tomatoes
- 2 tablespoon(s) tomato puree
- 1/2 teaspoon(s) chilli powder
- 1 fresh green chilli — seed &
- Chop
- Salt and pepper
Directions
- Cut meat into 1 inch cubes and put on a serving plate.
- To make sauce, heat oil in a saucepan, add onion and garlic and cook gently until softened.
- Stir in tomatoes and their juice, tomato puree and chilli powder.
- Simmer, uncovered for 10 minutes.
- Remove from heat and puree in blender until smooth.
- Return to the heat, add chopped chilli and simmer for a further 15 minutes.
- Season with salt and pepper.
- Serve with meat cooked in oil.
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