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• 2 tbsp oil
• 160 g of Beef Strips
• Salt and pepper to taste
• 60 g of sliced onion
• 60 g of El Charro Negro® pickled jalapeño slices
• 1/2 tsp Thyme
• 2 cups of cooked potato cubes
•400 g of Green Sauce
Fry the steaks in the hot oil, season with salt and pepper.
Add the onion, stir until acitronized.
Add the slices, the thyme, the potato and the green sauce. Boil for 3 minutes over low heat.
Serve and accompany with black beans and cheese.