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Hot Oil: Mexican Fondue

Source of Recipe

Sharon Curtis


List of Ingredients

2lb lean rump steak

Mexican Sauce:

1 tablespoon oil
1/2 Spanish onion, finely chopped
1 clove garlic crushed
1 4oz. can tomatoes
2 tablespoons tomato puree (paste)
1/2 teaspoon chill powder
1 fresh green chilli seeded and finely chopped
salt and pepper



Recipe

Cut meat into 1" cubes and put onto a serving plate.
To make the Mexican sauce heat the 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.
Reomve the sauce from the heat and puree in a blender or food processor until smooth or press through a sieve to give a smooth sauce.
Return to the heat add the chopped chilli and simmer for a further 15 minutes. Season with salt and pepper. Serve with the meat cooked in the hot oil.

Serves 4-6