Bistec a la Mexicana, or Mexican-style steak, is a vibrant and flavorful dish that bursts with the taste of Mexico. This isn't your typical steak; it's a hearty stew featuring tender strips of beef simmered in a rich sauce of tomatoes, onions, chilies, and a medley of aromatic spices. The result is a comforting and satisfying meal perfect for a weeknight dinner or a lively gathering with friends and family. Its bold flavors and relatively simple preparation make it a beloved classic throughout Mexico and beyond.
The beauty of Bistec a la Mexicana lies in its versatility. You can adjust the spiciness to your liking, adding more or fewer chilies depending on your preference. Feel free to experiment with different types of peppers for a unique flavor profile. Ready to experience the deliciousness of this authentic Mexican recipe? Let's dive into the step-by-step instructions to create your own mouthwatering Bistec a la Mexicana.
Tools Needed
- Knife
- Cutting board
- Blender
- Stove
- Frying pan or pot
Ingredients
- Beef steak: 700 grams
- Salt
- Pepper
- Garlic: 1 clove + 2 cloves for sauce
- Onion: ½ small + ½ for meat
- Potato: 1 large
- Carrot: 1 large
- Pumpkin: 1 large
- Corn on the cob: 1
- Poblano peppers: 2 roasted, peeled, seeded
- Tomatoes: 5
- Serrano pepper: 1
- Bay leaf
- Thyme
- Marjoram or Oregano
- Cumin: a pinch
- Cilantro: a bunch
- Vegetable oil
- Water
- Tortillas
- Rice
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Cut beef into strips, season with salt and pepper, and let rest for at least 30 minutes (preferably longer).
- chop onion, peel and chop potato, carrot, and pumpkin; cut corn off the cob; prepare poblano peppers.
- Boil serrano pepper for 5-7 minutes, then add tomatoes and cook until skins burst. Remove from heat and let cool.
- Blend garlic, cooked serrano pepper, spices, tomato cooking water in a blender. Add tomatoes (without stems) and blend until smooth.
Step 2. Cook the Beef and Vegetables
- In a hot pan, fry the beef over high heat with the chopped onion until browned. Lower heat and cover to allow the meat to release its juices.
- Add corn and fry for 5 minutes. Then add the sauce, season with salt and stir well.
- Simmer covered for 20 minutes. Add carrots and potatoes and simmer for another 15 minutes.
Step 3. Simmer and Finish the Stew
- Add zucchini and poblano peppers, stir, cover, and cook until vegetables are tender (about 15 minutes).
Step 4. Serve
- Stir in chopped cilantro. Serve hot with tortillas and rice.
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- Letting the beef rest is crucial for a tender result.
- Don't strain the sauce for a richer flavor.
- Slice potatoes and carrots thinly for even cooking.
Nutrition
- Calories: approximately 1000-1200
- Fat: approximately 40-50g
- Carbs: approximately 70-80g
- Protein: approximately 70-80g
FAQs
1. Can I use a different cut of beef for Bistec a la Mexicana?
Yes! Flank steak, sirloin, or even stew meat work well. Just be sure to cut it into thin strips for even cooking.
2. How can I make it spicier?
Add more chili peppers! Serrano or jalapeño peppers will add a nice kick. You can also add a pinch of cayenne pepper for extra heat.
3. What can I serve with Bistec a la Mexicana?
It's delicious with rice, warm tortillas, and a side of Mexican-style salad. A dollop of sour cream or crema fresca is also a great addition!
With its vibrant flavors and simple preparation, Bistec a la Mexicana is a recipe you'll want to make again and again. This comforting dish is a testament to the beauty of Mexican cuisine, showcasing the perfect balance of savory and spicy. Enjoy the delicious results of your culinary adventure!