El Restaurante Mexicano
May-June 2003
Article
Fare of Southern Mexico
Recipe courtesy Karen Hursh Graber
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(Beef in Pumpkin Seed Sauce)
Serves 4 to 6
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| 2 | T. rice, soaked in hot water 20 min. | ||||||
| 1/2 | c. achiote seeds, soaked in hot water 20 min. | ||||||
| 2 | c. beef broth, divided | ||||||
| 2 | tomatoes, chopped | ||||||
| 1/2 | med. onion, chopped | ||||||
| 1 | T. corn oil or lard | ||||||
| 4 | oz. hulled pumpkin seeds, toasted and finely ground | ||||||
| Salt, to taste | |||||||
| 1-1/2 | lbs. thinly sliced beef filet or sirloin tips | ||||||
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Drain the soaked rice and achiote seeds and liquefy them together in a blender with 1/2 cup of the beef broth. Remove and set aside.
Liquefy the tomatoes and onion with another 1/2 cup broth. Heat the oil in a saucepan and fry the tomato and onion mixture 5 minutes. Add the rice and achiote mixture and continue cooking over low heat.
Mix ground pumpkin seeds with remaining broth and strain mixture into tomato sauce through a strainer or food mill, extracting as much as possible. Continue cooking until mixture thickens to a creamy consistency. Add salt to taste; set aside, keeping warm.
Sauté the meat quickly, until just done, place on plates and pour the pumpkin sauce over.
RETURN TO TOP | |||||||
