Puntas A La Norteña Recipe

Prepare ingredients

Trim excess fat from the top sirloin tips and cut into 1-inch bite-sized pieces. Pat dry with paper towels and season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp ground cumin. Peel the onion and cut into 1/2-inch slices or half-moons. Core and seed the tomatoes and cut into 1/2-inch dice. Thinly slice the jalapeño and chile guero into strips, removing seeds if you want milder heat. Mince the garlic. Chop bacon into 1/2-inch pieces.

Cook bacon

Heat a large skillet or cast-iron pan over medium heat. Add the bacon pieces and cook, stirring occasionally, until crisp and golden and fat is rendered, about 6–8 minutes. Use a slotted spoon to transfer bacon to a plate lined with paper towel, leaving the bacon fat in the pan.

Sear beef

Increase heat to medium-high. Add 1 tablespoon vegetable oil to the pan if needed (or use the reserved bacon fat) so there is about 1 tbsp fat total. When the fat shimmers, add the seasoned sirloin tips in a single layer, working in batches if necessary to avoid crowding. Sear without moving for 1–2 minutes to develop a brown crust, then stir and cook another 1–2 minutes until browned but still medium rare to medium (or cook longer to desired doneness). Transfer the beef to a bowl and tent with foil.

Sauté vegetables

Reduce heat to medium. If the pan is dry, add 1 tsp vegetable oil. Add the sliced onion and cook 3–4 minutes until translucent and beginning to caramelize. Add the sliced jalapeño, chile guero strips, and minced garlic; sauté 1–2 minutes until fragrant but not burned. Add the diced tomatoes and cook another 2–3 minutes until they begin to soften and release juices. Taste and adjust seasoning with a pinch of salt and pepper.

Combine

Return the seared beef and reserved crisp bacon pieces to the pan. Stir to combine and warm through for 1–2 minutes so flavors meld. If the mixture seems dry, add a tablespoon of stock or water. Remove from heat and sprinkle chopped cilantro if using.

Warm the prepared almond mole in a small saucepan over low heat. Stir in 1/2 cup stock to loosen the sauce and 1 tsp vegetable oil; bring to a gentle simmer and taste for seasoning. Keep the mole warm on lowest heat, stirring occasionally to prevent sticking.

To plate: Spoon about 1/4 cup almond mole onto each plate (or spread a thin layer across a serving platter). Pile the warm sirloin tip, bacon and vegetable mixture atop the mole so the meat sits on the sauce. Garnish with a few more cilantro leaves and serve with warm rice or tortillas and lime wedges on the side.