Ah, Bisteces A La Mexicana—a dish that sings with the flavors of Mexico! This recipe is like a warm hug on a plate, bringing together juicy steak, vibrant tomatoes, and zesty peppers. I remember the first time I made it; the kitchen filled with the most incredible aromas, and suddenly, it felt like a fiesta in my tiny apartment.
Steps
- Season the diced beef with salt and allow it to rest for one hour to absorb the flavors.
- In a large cast iron skillet or Dutch oven, heat olive oil over high heat until hot. Add the beef cubes and cook for 4 to 5 minutes, stirring frequently.
- Stir in the sliced onion, jalapenos, oregano, and cumin. Cook the mixture for about 10 minutes, stirring occasionally, until the vegetables become tender.
- Lower the heat and add the diced tomatoes along with their juices. Cover the pan and cook for approximately 45 minutes, stirring every 5 minutes to prevent sticking, until the meat is tender.
- Stir in the chopped cilantro just before serving. Serve the beef stew family style with warm corn tortillas, cooked rice, and pickled jalapenos on the side, if desired.
Ingredients
- 2 pounds top sirloin, cut into 3/4 inch cubes
- 2 teaspoons kosher salt
- 1 tablespoon olive oil
- 1 large white onion, sliced 1/4 inch thick and halved (2 cups)
- 4 jalapenos, stemmed and sliced (remove seeds for mild heat or leave in for spiciness)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 cups petite diced tomatoes with their juices, from 2 cans
- 1/2 cup cilantro, chopped
- Warm soft corn tortillas
- Cooked rice
- Pickled jalapenos
Nutritional Values
Calories: 1816 kcal | Carbohydrates: 44 g | Protein: 192 g | Fat: 92 g | Saturated Fat: 32 g | Cholesterol: 416 mg | Sodium: 3720 mg | Fiber: 16 g | Sugar: 24 g
FAQ
- What is “Bistec a la Mexicana”?
- “Bistec a la Mexicana” translates to “steak in the Mexican style,” referring to a dish that incorporates the colors of the Mexican flag through its use of tomatoes, white onion, and jalapenos.
- How can I adjust the spiciness of the stew?
- To make the stew milder, remove the seeds and membranes from the jalapenos before cooking. For a spicier version, leave the seeds in or consider using serrano peppers.
- What are some traditional accompaniments for this dish?
- In Mexico, this stew is typically served with rice and tortillas, along with pickled jalapenos on the side. In Colombia, similar dishes are often paired with rice and either potato or yucca.
- Why is the beef cut into small pieces in this recipe?
- In some Mexican villages, beef is a scarce and costly ingredient, so it is traditionally cut into small pieces to make it easier to share and enjoy with others.
- What are some other Mexican recipes to try?
- If you enjoy Mexican cuisine, you might like Skillet Mexican Zucchini, Slow Cooker Pork Carnitas, Mexican Cauliflower “Rice,” Pinto Beans with Queso, or Adobo Rubbed Grilled Pork Tenderloin.
Tips
- Marinate the Beef: Allow the diced beef to sit seasoned with salt for about an hour before cooking. This enhances the flavor and tenderizes the meat, ensuring a more flavorful dish.
- Control the Spice Level: Adjust the heat of the stew by either removing or keeping the seeds and membranes from the jalapenos. For a milder dish, remove them; for more heat, leave them in or substitute with serrano peppers.
- Prevent Sticking: When simmering the stew, stir every 5 minutes. This prevents the mixture from sticking to the bottom of the pan and ensures even cooking of the ingredients.
- Serve with Traditional Sides: Enhance the authenticity of the meal by serving it with warm corn tortillas, cooked rice, and pickled jalapenos for a traditional Mexican dining experience.
Equipment
- Cast iron pan or Dutch oven
