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By Loida Tamayo Tex-Mex at Home — where traditional border-town cooking is shared simply, one recipe at a time. Mexican Beef Tips in Roasted Tomato Salsa (Puntas de Filete a la Mexicana) Beef tips, nicely browned in a hot pan, then simmered in roasted tomato salsa with tender poblano rajas folded in. Puntas de filete a la mexicana. This version leans a little more Tex-Mex since we cook the salsa first. If you enjoy cumin, feel free to add about ½ teaspoon for a deeper, richer flavor. Come watch me make these step by step on YouTube and discover even more border-town recipes at TexMexatHome.com. If you give these puntas a try, I’d love for you to come back and share in the comments: does your family tatemar the tomatoes first, or chop them raw for a more traditional take? I grew up using the comal, but I know plenty of kitchens that swear by the other way. A la mexicana means the colors of the flag come together on your plate: green chile, white onion, and red tomato. Puntas means “tips”—the tapered ends the butcher trims when cutting steaks. It’s an affordable cut, and with a good salsa, it can help feed everyone around the table. My family has been cooking this way for generations. I make these Mexican beef tips when you’re craving a deeply flavorful meal without spending the afternoon at the stove. You can get nearly every step done ahead of time: char the vegetables and blend the salsa in the morning or the night before. When it’s time to eat, simply sear the meat, add everything to the pan, and let it simmer for ten minutes. Then dinner is ready! Why you'll love this recipe A more affordable cut of beef works just as well here. You can prep almost everything ahead, so dinner takes about 20 minutes. The flavor comes from charring the vegetables, not simmering them for a long time. Very mild spice: one whole jalapeño brings warmth with only a hint of heat. Ingredients Serves 4. 1 lb boneless beef, cut into short strips (sirloin or sirloin tip) 2 chiles poblanos 4 ripe tomatoes 1 small onion, or half a large onion 1 jalapeño, whole 2 garlic cloves 1 teaspoon vegetable oil, for the salsa 2 tablespoons vegetable oil, for the pan 3 bay leaves ½ cup beef broth (or water, or broth made from beef bouillon) 2 teaspoons of salt Char the poblanos by placing them directly on a hot comal, dry pan, or skillet. Roast them; don’t boil them. Turn them as the skin blisters and blackens until they’re charred all over—yes, they’re supposed to look burnt. Wrap them and let them sweat. Place the poblanos in a bowl and cover the whole bowl with a kitchen towel. The towel keeps in the heat and traps the steam, which loosens the skins. Ten to fifteen minutes is plenty—leave them another 10 minutes, and they’ll go limp and tear as you peel them. Char the salsa vegetables while the poblanos rest; place the tomatoes, onion, whole jalapeño, and garlic on the comal. Tatemado. Let the tomatoes blister and the onion take on color, turning everything as it cooks. Pull the garlic after a minute or two, before it turns bitter. Blend the salsa. Add the charred tomatoes, onion, jalapeño, and garlic to a blender, along with 1 teaspoon of oil and 1 teaspoon of salt. The oil makes a real difference: some flavors dissolve in water, while others dissolve only in fat, so that spoonful helps bring out flavors from the onion, garlic, and chile that water alone can’t. Blend until smooth. Pat the beef dry, cut it into short strips, then pat the strips dry again. The cut sides tend to be wetter, so drying them well helps them brown nicely. Brown the beef. Heat a large pan with 2 tablespoons of oil until it is thoroughly hot — the beef should sizzle. Spread the strips in one layer with space between them and brown them for a few minutes. Don't crowd the pan or the meat will steam in its own juices instead of browning. If your pan is small, brown it in two batches. Add the salsa and let it simmer. Pour the salsa into the pan with the beef, then add the poblano strips, the 3 bay leaves, and ½ cup of beef broth. Cover and simmer for about 10 minutes. These ten minutes are for the sauce, not the meat—the salsa mellows, the rajas soften into it, and everything comes together into a rich sauce that coats a spoon. Remove the bay leaves and give the broth a taste before serving. If it’s already salty enough, you’re all set. If it needs a little more, add a pinch now. Tips for Success Wrap the bowl of charred poblanos in a kitchen towel. It retains heat much better than a cold glass bowl, and the steam loosens the skins for easy peeling. Never peel roasted chiles under running water—you’ll rinse away their smoky flavor. If the sauce seems a little thin, remove the lid, simmer for a few minutes, and let it reduce to your preferred consistency. For more heat, add a second jalapeño or swap in a serrano — seeding the jalapeño takes it the other direction. Serving Suggestions Spoon these beef tips alongside Mexican rice, eat them in tacos with a little avocado, or serve them with beans on the side. No matter how you serve them, don’t forget the corn tortillas—they’re part of the tradition and the flavor. Frequently Asked Questions Q: What cut of beef is best for puntas de filete? A: Sirloin or sirloin tip works beautifully. The meat simmers in the salsa for about ten minutes, so lean, expensive cuts like tenderloin—which have very little fat—can dry out. A cut with a bit more fat tends to turn out better. Q: Can I make Mexican beef tips ahead of time? A: Yes, and that’s a great reason to cook them! Char the vegetables and blend them into a salsa. Refrigerate the vegetables and salsa separately. When you’re ready to serve, sear the meat, combine everything, and let it simmer for ten minutes. Q: Are puntas de filete a la mexicana spicy? A: They’re gently spicy, with one whole jalapeño adding a pleasant warmth to four servings without making the dish too hot. If you’d like a little more kick, add a second jalapeño or try a serrano, which is hotter. For a milder flavor, remove the jalapeño’s seeds before charring. Q: My sauce came out too thin. How do I fix it? A: Simmer uncovered for the last few minutes so the liquid reduces. A blended salsa carries more water than a chopped one, and a little extra time in the pan tightens it into a sauce that coats a spoon. Q: How do I store and reheat leftovers? A: They taste even better the next day! Just keep them covered in the refrigerator for up to 4 days. When you’re ready to enjoy them, reheat gently on the stove with a splash of broth.

By Loida Tamayo Tex-Mex at Home — where traditional border-town cooking is shared simply, one recipe at a time. I grew up on the Texas-Mexico border—the Rio Grande Valley. If you grew up anywhere near the RGV, you already know the Q Taco. You walk up to the counter, say the name, and you get a flour tortilla packed with refried beans, papa con huevo, melty cheese, and crispy bacon—it’s a very robust breakfast burrito. The story is that the Q Taco gets its name from Q94.5 FM, the lively rock station in Harlingen, Texas. DJ Charlie first came up with the name, often ordering the same thing every morning until it became known as the Q Taco. When you order one in the Valley, everyone already knows what's in it—there's no need to ask. For these potato and egg breakfast burritos, the trick is to cover the potatoes—it traps the steam, cooks them faster, and still leaves room to crisp the edges at the end. Why you'll love this breakfast burrito recipe Real border-town breakfast. Filling enough for breakfast, lunch, or dinner. Makes 4 to 6 well-stuffed tacos. The lid trick gets you soft potatoes with crispy edges every time. Ingredients Makes about 4 to 6 well-stuffed burritos. 6 to 8 strips of bacon 1½ tablespoons oil 1 large potato, or 2 small ones, diced into small cubes ½ teaspoon salt ¼ teaspoon black pepper 5 eggs 4 to 6 flour tortillas 1 cup refried beans, warmed ½ cup melting cheese Your favorite salsa How to make it Cook the bacon. Cook the bacon strips until crisp, then set them on a paper towel to drain. I usually cook the bacon a day before to cut down on the mess the day of. Start the potatoes. Dice your potatoes into small cubes so they cook faster. Heat the oil in your pan over medium heat, and when it is hot, add the potatoes — you should hear a good sizzle. Season with salt and pepper, then stir to combine. Cover and let them steam. Put a lid on the pan. The steam softens the potatoes faster than frying alone. Stir every few minutes, and after about 8 to 10 minutes, they should be tender inside. Uncover and crisp the edges. Remove the lid and cook a few minutes longer, until they turn golden with crispy edges. Scramble the eggs. While the potatoes cook, crack 5 eggs into a bowl and scramble them well. Add the eggs to the potatoes. Once the potatoes start to get crispy, pour the eggs over them and gently fold everything together so every piece of potato gets coated. Cook for about 3 to 5 minutes, until the eggs are set but still soft and fluffy. Melt the cheese right in. While the papa con huevo is still hot, add your cheese and let it melt into the eggs. This is one of the things that makes this taco Tex-Mex. In many interior Mexican dishes, you will see crumbly cheeses like queso fresco or cotija sprinkled on top. On the border, we use a cheese that melts. Build the taco. Grab a flour tortilla and spread the refried beans over one side. Add the papa con huevo right on top of the beans — this taco should feel heavy in your hand. Top it with one or two strips of crispy bacon. Finish with salsa and fold. Spoon your favorite salsa over the top, fold it up, and it is ready to rock and roll. Tips for success Dice the potatoes small and keep the cubes about the same size so they cook evenly. Do not skip the lid. It cuts the cooking time and keeps the potatoes from drying out. Add the cheese while the papa con huevo is still hot in the pan so it melts into the eggs instead of sitting on top. Warm your refried beans before you spread them — cold beans can tear the tortilla. Frequently asked questions Q: Why is it called a Q Taco? A: The story goes that the name comes from Q94.5 FM, the rock station out of Harlingen in the Rio Grande Valley. Order a Q Taco in the Valley, and you get beans, papa con huevo (potato and egg), cheese, and bacon without having to list any of it. Q: How do I store and reheat leftovers? A: Built tacos can be wrapped in foil and warmed in a 350°F oven for about 5 minutes. I like to use my air fryer to reheat because it saves time and cleanup. Q: What kind of cheese is best? A: Use a cheese that melts, like cheddar or Monterey Jack, and shred it yourself from the block if it’s convenient. Crumbly cheeses like queso fresco and cotija are wonderful, but they will not melt. Q: Why are my potatoes soggy instead of crispy? A: The pan was crowded or the lid stayed on too long. Cook them in a single layer, use the lid only until they are tender, then take it off and let the moisture cook away so the edges can brown. Q: Can I freeze these tacos? A: Yes. Build them without the salsa, wrap each one tightly in foil, and freeze for up to two months. Reheat from frozen in a 350°F oven for about 25 minutes, then add salsa before you eat. That is the Q Taco —one tortilla, and a whole lot of the Rio Grande Valley in every bite. Serve it for breakfast, lunch, or dinner. It hits the spot every time. Watch me make it step by step on YouTube: https://youtu.be/4-cHvogwYcQ?si=XT9M6f-aKVdb4mb1 If you make it at home, come back and tell me in the comments what you put on yours — beans first or papa con huevo first, salsa roja or verde. I read every one. For more border-town recipes, visit TexMexatHome.com and follow along @TexMexatHome. ¡Hasta luego!

By Loida Tamayo. Tex-Mex at Home — where traditional border-town cooking is shared simply, one recipe at a time. Tia Adriana’s chicken tinga is a dish I love to prepare on busy days when I have leftover shredded chicken and some corn tortillas. The flavors make it seem like it simmered on the stove all afternoon, even though it comes together quickly. It features smoky, tender shredded chicken coated in a rich chipotle-tomato salsa, perfect for piling into warm tortillas. Here's a fun fact! Tinga was born in Puebla, Mexico, and the first written recipe shows up in an 1881 Pueblan cookbook called La cocinera poblana — so when you make this, you're cooking a dish with more than 140 years of history behind it. I love that. Great news for your weeknight dinners: this chicken tinga recipe is incredibly easy to prepare. The key step is to char your tomatoes and onion until they blister. After that, just blend the ingredients and simmer them together. In about 30 minutes, you’ll have a flavorful meal that the family will enjoy. Why you'll love this recipe Big, smoky flavor from the adobo that the chipotle peppers are in and the char from the vegetables. Ready in about 30 minutes — a real busy weeknight dinner. Tastes even better the next day, making leftovers ideal for quesadillas, tacos, and more. Ingredients Serves 4 to 6. 1 lb chicken, cooked and shredded 5 ripe tomatoes, whole 1 onion, cut into at least four pieces 3 garlic cloves, whole 5 chipotle peppers in adobo 1 teaspoon oil 2 teaspoons of salt, divided ½ teaspoon black pepper How to make it Cook and season the chicken. Boil the chicken until it's tender and pulls apart easily, then shred it. While it's still warm, mix in 1 teaspoon of salt and ½ teaspoon of black pepper — warm chicken absorbs seasoning far better than cold. Set it aside. Tatemar the tomatoes and onion. On a dry comal or skillet over medium-high heat — no oil — lay down your whole tomatoes and the quartered onion. Let them char for about 10 minutes, turning them occasionally, until the skins are blistered and blackened in spots. Those dark, smoky edges are the whole backbone of a good tinga, so don't be shy with the char. Blend the salsa. Add the charred tomatoes and onion to the blender along with the garlic, the chipotle peppers in adobo, the remaining ½ teaspoon salt, and 1 teaspoon of oil. Blend until it's smooth and a deep brick red. Simmer it all together. Heat a pan over medium heat and pour in the blended salsa — carefully, it likes to splatter. Add the shredded chicken and stir until every strand is coated in that red sauce. Turn the heat to low and simmer for about 5 minutes, letting the chicken soak up all that smoky flavor. Serve warm. Tips for success Season the chicken while it's warm so it actually absorbs the salt and pepper. Control the heat with the chipotles: start with 2 or 3 for mild, work up to 5 for a bold kick. Peel off some of the blackened tomato skin before blending if you want a smoother, less bitter salsa. Make it ahead — the flavor deepens overnight, so tinga is perfect for meal prep Frequently Asked Questions about Easy Chicken Tinga Q: What is chicken tinga? A: Chicken tinga, or tinga de pollo, is shredded chicken simmered in a smoky sauce of tomatoes, onion, and chipotle peppers in adobo. It's a classic dish from Puebla, Mexico, and it's traditionally served on tacos and tostadas. Q: What does 'tatemar' mean? A: Tatemar means to char or roast vegetables directly on a dry comal or skillet until the skins blister and blacken. For tinga, you tatemar the tomatoes and onion — those charred spots are where all that smoky flavor comes from. Q: How do I make chicken tinga less spicy? A: The heat comes entirely from the chipotles, so simply use fewer. Start with 2 or 3 peppers instead of 5 and taste before adding more. Q: Can I make chicken tinga ahead of time? A: Yes, and you should. Tinga keeps in the fridge for up to 4 days and the flavor deepens overnight, which makes it ideal for meal prep. It also freezes well for up to 3 months. Q: What do you serve with chicken tinga? A: Warm corn tortillas, crunchy tostadas, rice bowls, or quesadillas all work beautifully. Top with onion, cilantro, lime, avocado, or crema, and add beans and rice to round out the plate.