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Mexican-Style Beef Tips (Puntas de Filete a la Mexicana)

Name: Mexican-Style Beef Tips (Puntas de Filete a la Mexicana)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 600 g Beef fillet; 1 Onion; 3 Serrano chillies; 1 bunch Coriander; 1 tsp Garlic powder; 2 tbsp Vegetable oil; 3 Tomatoes

30 min (15 prep + 15 cook) Easy 4 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 12 May 2026

Beef fillet strips with tomato, serrano chilli and onion in the Mexican style.

About this recipe

Strips of beef fillet sautéed with tomato, serrano chilli, onion and coriander in the Mexican style. A quick, flavourful and elegant dish from urban Mexican cuisine.

History & Origin

Puntas de filete a la mexicana are one of the most representative urban dishes of contemporary Mexican cuisine. "A la mexicana" refers to the fundamental culinary trilogy: red tomato, green chilli and white onion, whose colours replicate the Mexican flag. This combination is so iconic that any "a la mexicana" dish is instantly recognised by its colourful appearance and fresh, spicy flavour. "Puntas" refers to the tips or trimmings of the beef fillet - the ends left when a fillet is cut for a perfect presentation. Mexico City and Guadalajara restaurants began offering these tips as an independent dish in the 1960s, making use of an economical yet high-quality cut. Over time it became so popular that today it is prepared with prime fillet or more economical cuts depending on budget. The key to great puntas a la mexicana is high heat and speed. The meat must sear before the vegetables release too much liquid, maintaining internal juiciness. Serrano chilli is added with seeds for heat lovers or without for a milder version. Coriander is added at the end to preserve its fresh aroma. This dish is served with red rice, beans and tortillas in Mexican restaurants, though it is also very popular at home for its speed - ready in under 20 minutes. Its visual elegance - the vibrant colours of the Mexican tricolour over golden meat - makes it as attractive to the eye as to the palate.

Estimated cost

£12.20

Total cost

£3.05

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

38g

Protein

10g

Carbohydrates

20g

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut 600g beef fillet into 2x5cm strips. Season with salt, pepper and garlic powder. Mix well and set aside.
💡 Fillet can be substituted with sirloin or skirt steak for a more economical version.
2
Dice 3 tomatoes into medium cubes, julienne 1 white onion and slice 2-3 serrano chillies (with or without seeds depending on desired heat). Chop a bunch of coriander.
3
Heat a thick pan or griddle over very high heat until smoking. Add 2 tablespoons oil. When very hot, add the meat in a single layer without moving for 1-2 minutes to sear.
💡 The pan must be very hot to sear, not stew the meat in its juices.
4
Turn the meat, add the onion and sauté 2 minutes. Add the serrano chilli and tomato. Sauté over high heat for a further 3-4 minutes. Meat should be medium-well done.
💡 Do not cover: the steam would braise the meat instead of searing it.
5
Remove from heat, add the chopped coriander, adjust salt. Serve immediately with red rice, refried beans and warm tortillas.
💡 Puntas must be served at once; they do not reheat well.