• Ingredients: 26
  • Serves: 1

Mexican-style tomato sauce with a 35-ounce can plum tomatoes, drained, onion, chopped coarse, garlic cloves, chopped coarse, fresh or pickled jalapeño chilies, or to taste, seeded and minced, vegetable oil.

Ingredients

  • a 35-ounce can plum tomatoes, drained
  • 1 onion, chopped coarse
  • 2 garlic cloves, chopped coarse
  • 2 fresh or pickled jalapeño chilies, or to taste, seeded and minced
  • 3 tbsps. vegetable oil

In the microwave:

  • 2 pounds skirt steak, trimmed and cut into large pcs. to fit on a grill or broiler pan or in a ridged grill pan
  • 2 tbsps. vegetable oil
  • 3 assorted colored bell peppers, sliced thin
  • 1 large red onion, sliced thin
  • 2 garlic cloves, minced
  • twelve 7- to 8-inch flour tortillas , warmed
  • guacamole and tomato salsa as accompaniments

For chicken

  • 2 tbsps. olive oil
  • 1 1/2 pounds boneless chicken breasts, skinned, cut into 3/4-inch pcs.
  • 1 1/2 tsp. chili powder
  • 3/4 tsp. ground cumin

For salad

For the orange caramel

To assemble dish

  • Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish
  • Garnish: toasted pine nuts

Directions

  1. Step 1 In a blender purée the tomatoes with the onion, the garlic, and the chilies. In a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the tomato purée, and cook the mixture, stirring occasionally, for 5 minutes.

    For this step you will need

Nutrition information

Calories 51 Carbohydrates 4 g (1%)
Fat 4 g (6%) Protein 1 g (2%)
Saturated Fat 0 g (1%) Sodium 5 mg (0%)
Polyunsaturated Fat 1 g Fiber 1 g (5%)
Monounsaturated Fat 3 g Cholesterol 0