{"id":5674,"date":"2014-04-08T05:27:01","date_gmt":"2014-04-08T05:27:01","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5674"},"modified":"2014-01-26T07:14:23","modified_gmt":"2014-01-26T07:14:23","slug":"puntas-de-filete-a-la-mexicana-filetspitzen-mexikanisch","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/04\/08\/puntas-de-filete-a-la-mexicana-filetspitzen-mexikanisch\/","title":{"rendered":"Puntas de filete a la mexicana (Filetspitzen mexikanisch)"},"content":{"rendered":"

Zutaten<\/strong>
\n600 g Rinderfilet
\n1 mittlere Zwiebel
\n1 Knoblauchzehe
\n500 g Fleischtomaten
\n4 Gr\u00fcne Chilischoten
\n2 EL \u00d6l
\n1 TL Essig
\nSalz
\nschwarzer Pfeffer aus der M\u00fchle
\n1 Bund Koriander; ersatzweise
\nPetersilie<\/p>\n

Zubereitung<\/strong>
\nDas Fleisch erst in Scheiben, dann in Streifen schneiden.
\nDie Zwiebel und den Knoblauch sch\u00e4len, die Zwiebel fein hacken. Die Tomaten mit kochendem Wasser \u00fcberbr\u00fchen, h\u00e4uten, entkernen und dabei die Stielans\u00e4tze entfernen. Das Fruchtfleisch grob hacken.
\nDie Chilischoten aufschlitzen, entkernen, waschen und in Streifen schneiden.
\nDas \u00d6l in einer breiten Pfanne erhitzen und das Fleisch portionsweise kr\u00e4ftig darin anbraten, anschlie\u00dfend herausnehmen.
\nDie Zwiebel in dem verbliebenen Bratfett glasig d\u00fcnsten. Die Tomaten und die Chilis untermischen, den Knoblauch dazupressen. Mit Essig, Salz und Pfeffer w\u00fcrzen. Die Sauce etwa 10 Minuten bei mittlerer Hitze k\u00f6cheln lassen.
\nDas Fleisch samt ausgetretenem Saft untermischen und etwa 5 Minuten darin erhitzen.
\nDen Koriander oder die Petersilie waschen, trocken sch\u00fctteln, die Bl\u00e4ttchen fein hacken und unterheben.
\nDazu schmeckt Reis.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 600 g Rinderfilet 1 mittlere Zwiebel 1 Knoblauchzehe 500 g Fleischtomaten 4 Gr\u00fcne Chilischoten 2 EL \u00d6l 1 TL Essig Salz schwarzer Pfeffer aus der M\u00fchle 1 Bund Koriander; ersatzweise Petersilie Zubereitung Das Fleisch erst in Scheiben, dann in Streifen schneiden. Die Zwiebel und den Knoblauch sch\u00e4len, die Zwiebel fein hacken. Die Tomaten mit … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,57],"tags":[296,538],"class_list":["post-5674","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-rind","tag-filet","tag-mexikanisch","item-wrap"],"yoast_head":"\nPuntas 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M\u00e4rz 2012","format":false,"excerpt":"Zutaten 2 H\u00e4hnchenbrustfilet a 120g 1 TL Speisest\u00e4rke 2 TL Sesam\u00f6l 1 Zwiebel 300 g Brokkoli 2 mittlere M\u00f6hren 1 Frische rote Chilischote 3 EL \u00d6l, geschmacksneutral 100 g Cashewkerne 1\/2 TL Zucker Salz Pfeffer 1 EL Ingwer, feingehackt 1 EL Knoblauch, feingehackt 1 EL Sojasauce 2 EL Reiswein oder\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5674","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=5674"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5674\/revisions"}],"predecessor-version":[{"id":5675,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5674\/revisions\/5675"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5674"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5674"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5674"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}