Meat, Poultry, Pork

Serves 4

• 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
• Salt
• 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

1. 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.)
2. 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.
3. 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.