Recipe for Bistec a la Mexicana
User Reviews
3.6
42 reviews
Good
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
4 servings
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Calories
557 kcal
-
Cuisine
Mexican
Recipe for Bistec a la Mexicana
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Recipe for "bistec a la Mexicana," a Mexican beef dish prepared with a spicy tomato and chile sauce. Variations of this dish are served throughout Mexico.
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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
Instructions
- 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
Notes
- Substitutions
- Storage
- You can substitute jalapeño chiles for the serrano chiles. Jalapeños are milder.
- You can also omit 1 of the serrano chiles if you prefer a less spicy dish.
- The recipe calls for corn tortillas but you can serve it with flour tortillas too.
- It will keep for 3 days in the refrigerator. This dish freezes well.
- Make a double batch and freeze half so that you can enjoy it at a later date with no extra prep time.
Nutrition Information
Show Details
Calories
557kcal
(28%)
Carbohydrates
48g
(16%)
Protein
27g
(54%)
Fat
29g
(45%)
Saturated Fat
10g
(50%)
Cholesterol
85mg
(28%)
Sodium
794mg
(33%)
Potassium
798mg
(23%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
1030IU
(21%)
Vitamin C
19.1mg
(21%)
Calcium
157mg
(16%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Calories | 557kcal | 28% |
| Carbohydrates | 48g | 16% |
| Protein | 27g | 54% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 794mg | 33% |
| Potassium | 798mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 1030IU | 21% |
| Vitamin C | 19.1mg | 21% |
| Calcium | 157mg | 16% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.6
42 reviews
Good
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