- 2 Tablespoons bacon drippings, rich-tasting pork lard or olive oil
- 1 ¼ pounds tender boneless beef (sirloin, strip steak, ribeye or tenderloin), cut into 1-inch cubes and patted dry on paper towels
- 1 medium white onion, thinly sliced
- 1/3 cup dry red wine OR 1 Tablespoon Worcestershire sauce
- 1 can (12 oz.) drained diced tomatoes
- 1 jar (16 oz.) Frontera Jalapeño-Cilantro Salsa or Frontera Chipotle Salsa
- OPTIONAL: 4 ounces sliced pickled jalapeños, well drained
- 1/3 cup chopped fresh cilantro
- Cilantro sprigs for garnish
- In a large, heavy skillet, heat the bacon drippings, lard or oil over medium-high. Sprinkle the meat liberally with salt. When the fat is quite hot, lay in the meat cubes in an uncrowded layer and quick-fry, stirring and turning them all regularly, until nicely browned, about 4 to 5 minutes. Remove with a slotted spoon to a plate. (If you cut into a cube of meat, it should still be no more cooked than about medium-rare.)
- With the skillet still on the heat, add the onion and cook, stirring, for 3 or 4 minutes until golden, then add the wine or Worcestershire and stir as it quickly evaporates. Next, add the tomatoes, stir regularly for 2 to 3 minutes as they darken and any liquid they lose evaporates (this will sweeten them considerably). Then add the Salsa, optional pickled jalapeños and cilantro. Heat to a simmer, and then reduce the heat to medium. Taste the sauce and season with salt if necessary.
- Add the meat back to the pan along with any juice that has accumulated on the plate, let heat through for 1 or 2 minutes. Spoon into a warm platter and garnish with cilantro sprigs.