Title: Mexican Fondue
Categories: Fondue, Mexican
Yield: 4 Servings

2 lb Lean rump steak
1 tb Oil
1/2 Spanish onion -- finely
Chopped
1 Garlic clove -- crushed
14 oz Can tomatoes
2 tb Tomato puree
1/2 ts Chilli powder
1 Fresh green chilli -- seed &
Chop
Salt and pepper

Cut meat into 1 inch cubes and put on a serving plate.

To make sauce, heat oil in a saucepan, add onion and garlic and cook gently
until softened. Stir in tomatoes and their juice, tomato puree and chilli
powder. Simmer, uncovered for 10 minutes. Remove from heat and puree in
blender until smooth. Return to the heat, add chopped chilli and simmer
for a further 15 minutes. Season with salt and pepper. Serve with meat
cooked in oil.

Posted to MC-Recipe Digest V1 #146

Date: Wed, 10 Jul 1996 14:53:19 +0000

From: Susan Taft