Prep 10 mins
Cook 30 mins
This is served in Colombian restaurants as part of their "Mountain Platter" or "Bandeja Paisa". It is usually served with a fried egg on top, rice and beans, slice avocado, sweet fried plantains, corn cake and pork rinds (chiccharone).
- 2 tablespoons vegetable oil
- 1⁄2 cup onion, diced
- 5 jalapeno peppers, seeded and minced
- 1 lb ground beef
- 2 medium tomatoes, seeded and minced
- 2 garlic cloves, minced
- 2 teaspoons beef bouillon
- salt and pepper
- Saute onion in oil in a large skillet over medium low heat until translucent. Add jalapeno and cook about 10 minutes more. Remove onion and peppers and set aside.
- Raise heat to medium and quickly brown ground beef. Drain off fat and return onions and peppers. Add tomatoes, garlic, bouillon, salt and pepper to taste.
- Saute over low heat for 15 minutes.
- This can also be prepared using beef broth rather than the bouillon. You would add it at the same time, just cook until desired consistency.
This is very good but I have a variation. Instead of using ground beef, I buy (or make myself), shaved steak. To make yourself, buy an inexpensive steak. Chill it in a freezer until it is stiff (about an hour). Slice it into thin strips. Finally, pound the strops with a kitchen mallet so that they are paper thin.
This is a wonderful recipe. I've made it twice so far. Both times the ingredients I used were a little different, depending on what I had on hand. Using spicier or milder peppers, fresh tomatoes or Rotel, even adding some cilantro with the tomatoes, it was delicious each way. We ate this on tortillas. Thank you for sharing.
This is a great recipe! I have made it half a dozen times and have no complaints at all from the family. I reduce the amount of peppers depending on the heat so everyone can eat it. Also I add a tablespoon of cumin and a tsp of ketchup. Coupled with the beef broth and the tomatoes (roma), it makes a very nice sauce that goes well with rice.