Mexican Beef Fondue
|Beef tenderloin/Sirloin||2 Pound|
|Vegetable oil||1 Tablespoon|
|Finely chopped yellow onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Canned peeled tomatoes||16 Ounce (1 Can)|
|Tomato paste||2 Tablespoon|
|Chili powder||1⁄2 Teaspoon|
|Green chili||1 , finely chopped|
Cut meat in 1-inch cubes and put on a serving plate.
To make Mexican Sauce, heat vegetable oil in a medium-size saucepan, add onion and garlic and cook gently until softened.
Stir in tomatoes and their juice, tomato paste and chili powder.
Simmer uncovered 10 minutes.
Remove sauce from heat and puree in a blender or food processor until smooth, or press through a sieve to give a smooth sauce.
Return to heat, add chopped green chili and simmer 15 minutes.
Season with salt and pepper to taste.