Originally posted May 31, 2021

Bistec a la Mexicana

Bistec a la Mexicana by MexFoodJournal

This dish is called bistec a la Mexicana which is a beef dish prepared with a spicy tomato and chile sauce.


  • 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
4 servings


Rinse all of the ingredients except the beef in water


Remove the seeds from the serrano chiles

Peel the garlic clove

Place a large pot of water to boil

While the water is coming to a boil, score the tomatoes

When the water has boiled add all of the tomatoes

Cook the tomatoes until the skins start to separate, about 1 minute

Plunge the tomatoes into ice-cold water. This helps the skins peel away and stops the tomatoes from cooking more

Peel the tomatoes when they are cool to the touch

Slice the tomatoes in half

Remove the seeds from the tomatoes

Add the tomatoes, serrano chiles, garlic clove, and water to your blender jar

Blend until smooth, about 1 minute


Slice the beef into ½" by 2" strips

Slice the onions into ½" by 2" strips

Preheat a large frying pan to medium-hot

Add 2 tablespoons of cooking oil to the pan

Add the onions to the pan

Cook the onions until they are just starting to brown, about 6 to 7 minutes

Remove the onions from the pan

Add 1 more tablespoon of cooking oil to the pan

Add the beef

Cook the beef, until it has released its juice and most of the juice has evaporated, about 6 to 7 minutes

Return the onions to the pan and stir to incorporate with the beef

Pour the blended sauce into the pan

Reduce the heat and simmer until the sauce has reduced and little liquid is left about 15 minutes

1 hour



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