Total Time
28mins
Prep 20 mins
Cook 8 mins

Puntitas de Solomillo al Ajillo “Sol y Sombra”; Tapas by Penelope Casas

Ingredients Nutrition

Directions

  1. Heat the oil in a large skillet until very hot.
  2. Add in the garlic and the meat cubes; stir-fry over high heat until brown and done as desired.
  3. Sprinkle with salt; stir in the sherry.
  4. Transfer to a serving dish, preferably a large or individual Spanish earthenware cazuelas.
  5. Further deglaze the pan with several tablespoons water, loosening the brown particles.
  6. Add this to the sauce and serve right away.