This recipe was adapted from a recipe that my cousin from Mexico shared with me. It’s very much like a carne guisada, with the added flavors of beer! It’s a traditional, slow-cooked dish that I grew up enjoying on a regular basis. Most commonly served with a side of rice, beans and homemade tortillas.
2 pounds of ribeye with a good amount of fat
1 medium white onion, diced
4 cloves garlic, minced
2 serrano peppers, minced
5 Roma tomatoes, diced
12 oz bottle of Mexican dark beer
Salt and pepper
1. Chop the ribeye into ½-inch pieces.
2. Heat heavy pan to medium heat, add ribeye and cook it until it almost looks like cracklins, chicharrones. Add the onions and serrano peppers and cook for 3 minutes; add garlic and cook for another minute.
3. Add the tomatoes, beer, salt (1 teaspoon) and ½ teaspoon of pepper, bring to a boil, reduce heat, cover and cook until almost all liquid has evaporated. Taste for salt along the way, add if needed.
This dish is a good topping for tostadas, add some shredded cheese to the tostadas and melt in the oven or on the grill, top them with salsa borracha. Garnish with cilantro and lime wedges.