Only this recipe isn't from a home but from a resort, Villa del Palmar at the islands of Loreto in Baja California Sur.
I think of resort and hotel food as bland and "safe," tailored to please tourists wary of anything spicy and unfamiliar. But that isn't the case at Villa del Palmar.
The food I had there was so good that I wish I could find its equal at home. But at least I have a few recipes like this one for steak in spicy tomato sauce, given to me by Angel Ruiz Gutiérrez, the food and beverage director.
PUNTAS DE FILETE
Steak in Tomato-Chipotle Sauce
From Villa del Palmar
1 pound trimmed flank steak
2 tablespoons olive oil
1 large white onion, chopped
1 large clove garlic, finely chopped
Freshly ground black pepper
1 pound tomatoes, chopped
1/2 cup canned tomato sauce
2 canned chipotle chiles in adobo, chopped
1/3 cup cilantro leaves, chopped
Cut the steak into 3/4-inch chunks or strips. Heat the olive oil in a large skillet over medium high heat. Add the meat and cook until browned and any liquid has cooked away, 12 to 13 minutes.
Add the onion and garlic and cook, stirring, until the onion is tender, about 6 minutes. Season to taste with salt and pepper.
Lower the heat. Add the tomatoes, the tomato sauce and chipotle chiles and simmer until the tomatoes are softened into a sauce, about 20 minutes. Stir in the cilantro.
Serve with rice.
Makes 4 servings.