Ribeye Salsa Borracha

Ingredients:

2 pounds of rib eye with a good amount of fat

1 medium white onion, diced

4 cloves garlic, minced

2 serrano peppers, minced

5 Roma tomatoes, diced

12 oz bottle of Mexican dark beer

salt and pepper

Directions:

Chop the ribeye into ½ inch pieces. Heat heavy pan to medium heat, add rib eye and cook it until it almost looks like cracklins, chicharrones... add the onions and serrano peppers and cook for 3 minutes, add garlic and cook for another minute. Add the tomatoes, beer, salt (1 tsp) and ½ tsp of pepper, bring to a boil, reduce heat, cover and cook until almost all liquid has evaporated. Taste for salt along the way, add if needed. This dish is a good topping for tostadas, add some shredded cheese to the tostadas and melt in the oven or on the grill, top them with salsa borracha. Garnish w/ cilantro and lime wedges.

Other recipes by Sonia:

Beef Chili
Buñuelos
Cheesy Chorizo Bread
Pork Chile Colorado
Polvorones (Mexican Shortbread Cookies)
Shrimp-Stuffed Little Chiles
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas

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