Receta carne con salsa

This is Sunday food. Slow, honest, the kind of plato your tía judges you for rushing. Beef simmered down with chiltepin salsa until the whole house knows what's for comida. In Sonora this doesn't need a recipe.. but here it is anyway, pa' que no se pierda.

What you need (feeds 4 to 6)

• 2 lbs beef chuck or diezmillo, cut in 1-inch pieces
• 1 white onion, half sliced, half chopped
• 3 cloves garlic, smashed
• 2 roma tomatoes, chopped
• 1 bottle Chiltepin Salsa (this is why the 2-pack exists.. one for the pot, one for the table)
• 2 cups beef broth or water
• 1 tbsp oil or manteca
• Salt and pepper
• Warm flour tortillas.. this is Sonora, flour is the law

How it goes

1. Heat the oil in a heavy pot. Salt and pepper the beef, then brown it hard in batches. Don't crowd the pot.. brown, don't steam.
2. Add the sliced onion and garlic. Cook 3 minutes until it smells like something good is about to happen.
3. Add the tomatoes. Let them break down, 5 minutes.
4. Pour in half the bottle of Chiltepin Salsa and the broth. Stir, scrape the bottom.. that brown stuff is flavor you already paid for.
5. Bring it to a simmer, lid on but cracked, low heat. Now walk away. One and a half to two hours, until the beef gives up and falls apart.
6. Last ten minutes: taste. Add more salsa if you want it to talk louder. Salt to close.
7. Serve with the chopped onion on top, tortillas on the side, and the second bottle on the table for the ones who know.

Leftovers are better the next day. That's not opinion, es ciencia. Puro Sonora.