Bistec a la mexicana

Ingredientes

• 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

Preparación

1. 1

   Rinse all of the ingredients except the beef in water

2. 2

   THE SAUCE

3. 3

   Remove the seeds from the serrano chiles

4. 4

   Peel the garlic clove

5. 5

   Place a large pot of water to boil

6. 6

   While the water is coming to a boil, score the tomatoes

7. 7

   When the water has boiled add all of the tomatoes

8. 8

   Cook the tomatoes until the skins start to separate, about 1 minute

9. 9

   Plunge the tomatoes into ice-cold water. This helps the skins peel away and stops the tomatoes from cooking more

10. 10

    Peel the tomatoes when they are cool to the touch

11. 11

    Slice the tomatoes in half

12. 12

    Remove the seeds from the tomatoes

13. 13

    Add the tomatoes, serrano chiles, garlic clove and water to your blender jar

14. 14

    Blend until smooth, about 1 minute

15. 15

    COOKING THE DISH

16. 16

    Slice the beef into 1/2" by 2" strips

17. 17

    Slice the onions into 1/2" by 2" strips

18. 18

    Preheat a large frying pan to medium-hot

19. 19

    Add 2 tablespoons of cooking oil to the pan

20. 20

    Add the onions to the pan

21. 21

    Cook the onions until they are just starting to brown, about 6 to 7 minutes

22. 22

    Remove the onions from the pan

23. 23

    Add 1 more tablespoon of cooking oil to the pan

24. 24

    Add the beef

25. 25

    Cook the beef, until it has released its juice and most of the juice has evaporated, about 6 to 7 minutes

26. 26

    Return the onions to the pan and stir to incorporate with the beef

27. 27

    Pour the blended sauce into the pan

28. 28

    Reduce the heat and simmer until the sauce has reduced and little liquid is left, about 15 minutes