Recipe for Bistec a la Mexicana
Recipe for "bistec a la Mexicana," a Mexican beef dish prepared with a spicy tomato and chile sauce. Variations of this dish are served throughout Mexico.
Ingredients
- 1 lb. thinly sliced beef (bistec)
- 1 lb. Roma tomatoes (plum tomatoes)
- 1 medium white onion
- 2 serrano chiles
- 1 clove of garlic
- 1 tsp. salt
- 1 cup of water
- 1 oz. of "queso fresco" a crumbly white cheese for sprinkling on the beans
- 12 tortilla chips to garnish the beans
- 12 corn tortillas
Instructions
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Rinse all of the ingredients except the beef in water
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THE SAUCE
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Remove the seeds from the serrano chiles
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Peel the garlic clove
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Place a large pot of water to boil
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While the water is coming to a boil, score the tomatoes
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When the water has boiled add all of the tomatoes
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Cook the tomatoes until the skins start to separate, about 1 minute
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Plunge the tomatoes into ice-cold water. This helps the skins peel away and stops the tomatoes from cooking more
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Peel the tomatoes when they are cool to the touch
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Slice the tomatoes in half
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Remove the seeds from the tomatoes
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Add the tomatoes, serrano chiles, garlic clove and water to your blender jar
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Blend until smooth, about 1 minute
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COOKING THE DISH
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Slice the beef into 1/2" by 2" strips
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Slice the onions into 1/2" by 2" strips
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Preheat a large frying pan to medium-hot
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Add 2 tablespoons of cooking oil to the pan
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Add the onions to the pan
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Cook the onions until they are just starting to brown, about 6 to 7 minutes
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Remove the onions from the pan
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Add 1 more tablespoon of cooking oil to the pan
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Add the beef
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Cook the beef, until it has released its juice and most of the juice has evaporated, about 6 to 7 minutes
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Return the onions to the pan and stir to incorporate with the beef
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Pour the blended sauce into the pan
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Reduce the heat and simmer until the sauce has reduced and little liquid is left, about 15 minutes
Nutrition (per serving)
Nutritional values are estimates from the original source.