Recipe for Bistec a la Mexicana

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.

📝 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

1. 1Rinse all of the ingredients except the beef in water
2. 2THE SAUCE
3. 3Remove the seeds from the serrano chiles
4. 4Peel the garlic clove
5. 5Place a large pot of water to boil
6. 6While the water is coming to a boil, score the tomatoes
7. 7When the water has boiled add all of the tomatoes
8. 8Cook the tomatoes until the skins start to separate, about 1 minute
9. 9Plunge the tomatoes into ice-cold water. This helps the skins peel away and stops the tomatoes from cooking more
10. 10Peel the tomatoes when they are cool to the touch
11. 11Slice the tomatoes in half
12. 12Remove the seeds from the tomatoes
13. 13Add the tomatoes, serrano chiles, garlic clove and water to your blender jar
14. 14Blend until smooth, about 1 minute
15. 15COOKING THE DISH
16. 16Slice the beef into 1/2" by 2" strips
17. 17Slice the onions into 1/2" by 2" strips
18. 18Preheat a large frying pan to medium-hot
19. 19Add 2 tablespoons of cooking oil to the pan
20. 20Add the onions to the pan
21. 21Cook the onions until they are just starting to brown, about 6 to 7 minutes
22. 22Remove the onions from the pan
23. 23Add 1 more tablespoon of cooking oil to the pan
24. 24Add the beef
25. 25Cook the beef, until it has released its juice and most of the juice has evaporated, about 6 to 7 minutes
26. 26Return the onions to the pan and stir to incorporate with the beef
27. 27Pour the blended sauce into the pan
28. 28Reduce the heat and simmer until the sauce has reduced and little liquid is left, about 15 minutes