Alright, let’s talk about this lomillo de res thing, or whatever fancy name they give it. You know, that beef. The good stuff you cook up when you want something real stick-to-your-ribs kinda food.
Now, I ain’t no fancy chef, mind you. I just cook what I know and what tastes good. And lemme tell ya, a good piece of lomillo, cooked right, that’s somethin’ special. They call it rib steak sometimes, or chuck shoulder steak, all them fancy words. But it’s all just beef to me.
First thing you gotta do, see, is get yourself a good piece of meat. Don’t go buyin’ that skinny, pale lookin’ stuff. You want somethin’ with a bit of color, a bit of fat. Fat’s flavor, ya know. Don’t be scared of it.
Now, some folks like to boil their meat. Boil it! Can you believe it? Boilin’ the flavor right out of it. I ain’t never understood that. You wanna cook that meat fast, you gotta use some high heat. Throw it on the grill, if you got one. Or in a pan, real hot. Sear it up good, get that outside all brown and crispy.
- Get a good piece of meat, not too skinny, with some fat.
- High heat is best for cooking it fast. Grill or pan-fry.
- Sear the outside until it’s brown and crispy.
But here’s the thing, you don’t wanna just burn the outside and leave the inside raw. Unless you like it that way, I guess. Some folks do. Me, I like it cooked through, but still juicy. So, after you sear it, you gotta turn the heat down a bit. Let it cook slower, so the inside gets done too.
And don’t forget the salt and pepper! Simple, I know, but it makes all the difference. You can add other stuff too, if you want. Garlic, onions, whatever you got on hand. But even just salt and pepper, that’s good enough for me.
Sometimes I make a sauce, too. Like that mustard sauce they talk about. It’s pretty easy, really. Just some mustard, a little bit of water or broth, maybe some cream if you got it. Cook it down a bit, til it gets thick. Pour it over that meat… oh boy, that’s good eatin’.
And don’t forget the sides! You gotta have somethin’ to go with that meat. Potatoes, rice, whatever you like. I like yuca sometimes. It’s like a potato, but kinda different. You boil it, or fry it, whatever you want. It fills you up good.
Cooking ain’t hard, ya know. It’s just about learnin’ the basics. How to cook meat, how to make a sauce, how to boil some potatoes. Once you know that, you can cook just about anything. Don’t be scared to try new things, either. Sometimes you mess up, sure. But sometimes you make somethin’ really good. And that’s worth it.
Cooking for beginners, they call it. Well, we all gotta start somewhere, right? Even I had to learn, way back when. Just gotta keep practicin’, keep tryin’ new things. And don’t listen to them fancy chefs with their fancy words and fancy recipes. Just cook what you like, the way you like it. That’s the most important thing.
And remember, don’t overcook that meat! That’s the worst thing you can do. Dry, tough meat… nobody wants that. Better to undercook it a little, you can always cook it more. But once it’s overcooked, well, there ain’t nothin’ you can do.
So there you have it. My way of cookin’ lomillo de res. It ain’t fancy, but it’s good. And that’s all that matters, right? Good, honest food, that fills you up and makes you feel good. That’s what I like. And I bet you will too.
Now, go on and get cookin’! And don’t forget the salt and pepper!
And if you’re making Mexican-style beef tips you can call it “Puntas de res a la Mexicana.” But to me that is just beef tips with some extra stuff like peppers, onions, and maybe some tomatoes.
Tags: [beef, cooking, steak, lomillo de res, beginner cooking, easy recipes, meat, grilling, pan-frying, sauces, Mexican food]