
This dish is called bistec a la Mexicana which is a beef dish prepared with a spicy tomato and chile sauce.
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
Directions
Rinse all of the ingredients except the beef in water
THE SAUCE
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
COOKING THE DISH
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
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