Photo by Sonia Mendez Garcia

Ribeye Steak in Salsa Borracha

Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 6 servings

This recipe was adapted from a ribeye steak 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.


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  1. Chop the ribeye into ½-inch pieces.
  2. Heat a heavy pan to medium heat, add ribeye and cook it until it almost looks like cracklins, chicharrones.
  3. Add the onions and serrano peppers and cook for 3 minutes; add garlic and cook for another minute.
  4. 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.

Chef Notes

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.

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