Bistec a la Mexicana (Braised Beef)

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Bistec a la Mexicana (Braised Beef)

Prep Time: minutes
Cook Time: minutes
Yields: servings
Difficulty:

Ingredients

  • 1 pound sirloin tip steak sliced into smaller pieces
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon granulated garlic
  • 2-3 tablespoons grapeseed oil or olive oil
  • 3/4 cup onion diced
  • 2 serrano peppers sliced
  • 2 garlic cloves minced
  • 4 Roma tomatoes diced
  • 1 tablespoon Maggi sauce or Worcestershire
  • 1/3-1/2 cup water
  • 1/2 teaspoon Mexican oregano crushed
  • chopped cilantro for garnish
Difficulty:
Bistec a la Mexicana is one of those simple and very traditional beef dishes prepared in many Mexican homes. Thin-sliced beef braised in a fresh and zesty tomato sauce, ready for warm tortillas!

When you hear the words "a la mexicana," it typically refers to the colors of the Mexican flag. In this case, Bistec a la Mexicana, we're referring to its preparation with green chiles, white onions and red tomatoes! The colors of the Mexican flag. It is one of the most common home-style dishes prepared throughout Mexico. A simple side of rice and beans with warm tortillas is all you need to enjoy this most authentic Mexican dish!

Directions

  1. Mix the salt, pepper and garlic powder. Season the steak pieces and stir to coat evenly. Set aside.
  2. In a large skillet, preheat 2-3 tablespoons of oil to medium heat for 2-3 minutes.
  3. Sear the beef on all sides, stirring as needed, about 10 minutes. Add the onions, 1/2 of the slices serranos and garlic. Add a pinch of salt and pepper. Saute for 2-3 minutes.
  4. Add 3/4 of the diced tomatoes and Maggi sauce. Stir well to combine. Add another pinch of salt and pepper. Cover and reduce heat slightly.
  5. Transfer the remaining diced tomato to the blender. Add 1/3 cup of water, oregano and a pinch of salt. Blend on high until smooth. Pour into skillet. Stir well to combine. When it comes to a simmer, taste for seasoning. Cover and continue cooking at a low simmer for 25 minutes. If it's too dry-looking, you could add a little more water. Garnish with remaining slices of serranos and chopped cilantro before serving. Transfer the remaining diced tomato to the blender. Add 1/3 cup of water, oregano and a pinch of salt. Blend on high until smooth. Pour into skillet. Stir well to combine. When it comes to a simmer, taste for seasoning. Cover and continue cooking at a low simmer for 25 minutes. If it's too dry-looking, you could add a little more water. Garnish with remaining slices of serranos and chopped cilantro before serving.

Chef Notes


For easier slicing, place the meat in the freezer for an hour. If you prefer a smoother sauce, you can blend the onions, garlic and serranos with all the tomatoes listed in the recipe. Cook as directed.

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Votes: 5
Rating: 4
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