Puntas de Res a la Poblana

I Cant Believe it´s Not Butter
Creamy recipes are always a must for any meal, which is why we give you this recipe for Puntas de Res a la Poblana, made with poblano chili, corn kernels, and panela cheese. For this creamy recipe, you can use beef or pork, as the most important thing is that the creamy sauce achieves a good consistency.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 tablespoons I Can't Believe It's Not Butter®
  • 1/4 onions, sliced
  • 1 clove garlic, finely chopped
  • 500 grams tenderloin tip, beef
  • salt and pepper
  • 1 cup Poblano chile strips
  • 1/3 cups corn kernels
  • 3/4 cups sour cream
  • 1 cup Manchego cheese, shredded
  • 1/2 cups panela cheese, in cubes
  • avocado, in a fan shape, for decoration
  • corn tortillas, for accompaniment
Preparation
20 mins
15 mins
Low
  • In a deep skillet over medium heat, melt three tablespoons of I Can’t Believe It’s Not Butter® and cook the onion and garlic until they are translucent.
  • Add the beef tips, season with salt and pepper, and cook until they change color.
  • Incorporate the strips and corn kernels, cook for 3 minutes, add the sour cream, the Manchego cheese, and continue cooking for 5 more minutes. Adjust the seasoning.
  • Serve and garnish with cubed panela cheese, avocado slices, and accompany with corn tortillas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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