Red chile steak with beans (Puntas en chile colorado con frijoles) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 279) by Rick Bayless and Deann Groen Bayless

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef strip steaks or beef tenderloin steaks for beef rib-eye steaks; canned tomatoes for fire-roasted canned tomatoes; and oregano for Mexican oregano. See recipe for variations.

  • Mascher on May 06, 2024

    I used a combination of uncooked strip steak (for which I followed instructions) and leftover grilled ribeye steaks. I let it cook at a low temp in the oven beyond the instructions to tenderize the meat. Came out nice.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.