Quick-seared poblano beef tips (Puntas de filete al chile poblano) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 292) by Rick Bayless and Deann Groen Bayless

  • poblano chiles
  • white onions
  • Show all ingredients...

  • EYB Comments

    Can substitute white wine, beef broth, or water for dark-colored beer, and beef rib-eye steaks or New York strip steaks for beef tenderloin steaks. See recipe for variations.

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 white wine, beef broth, or water for dark-colored beer, and beef rib-eye steaks or New York strip steaks for beef tenderloin steaks. See recipe for variations.

  • Delys77 on May 03, 2013

    Pg. 292 I suggest cutting the potatoes a bit smaller as they took closer to 35 minutes (much of it covered) when I cut them to 1 inch cubes. Overall the flavour of the dish is very nice, with the beef remaining super tender and the sauce's flavour making up for the leanness of the dish. The roasted peppers add a nice touch. Overall pretty good.

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