Bisteces a la Mexicana: A Mexican Beef Stew

Bisteces a la Mexicana: A Mexican Beef Stew

Lisa Street

As a food enthusiast with an insatiable quest for flavorful experiences, I can't help but share the joy I felt the first time I tasted bisteces a la mexicana.

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Prep Time 10

Cook Time 25

Total Time 35

Course Dinner

Cuisine Mexican

Servings

Calories 350 kcal

Equipment

Ingredients

3 tablespoons neutral oil like avocado or canola oil
1 pound sirloin tip cube steak, or skirt steak, thinly sliced against the grain
1 tablespoon fresh lime juice for brightness
1 medium white onion finely chopped
¼ teaspoon ground cumin adds a warm, earthy note
Salt and freshly ground black pepper to taste
2 serrano chiles — one finely chopped one sliced for garnish
3 fresh garlic cloves minced
2 ripe roma tomatoes chopped
1½ tablespoons Maggi Sauce or Worcestershire sauce
Fresh chopped cilantro for garnish

Tomato Sauce Ingredients:

½ teaspoon Mexican oregano regular oregano works if unavailable
2 roma tomatoes quartered
Pinch of sea salt

Instructions

Step 1: Heat the Oil

Start by placing a large pot or Dutch oven over medium heat. Once it's hot, add 3 tablespoons of your preferred oil. I like to use avocado oil because of its light taste and high smoke point.

Step 2: Sear the Beef

When the oil is shimmering, toss in the thinly sliced beef. Cook until browned on all sides, about 4-5 minutes. Don’t rush this step; browning creates a depth of flavor that enhances your dish.

Step 3: Add Onions and Spices

Next, add the finely chopped onion. Sauté it until it becomes translucent. After that, sprinkle in ¼ teaspoon of ground cumin, and season with salt and pepper. As the spices mingle, you should start smelling the delightful aroma wafting through your kitchen.

Step 4: Incorporate Heat

To spice things up, add the finely chopped serrano chile along with the minced garlic. Sauté for another minute, allowing the garlic to release its flavor. Be careful not to let it brown—you’re aiming for a fragrant blend, not burnt garlic.

Step 5: Introduce Fresh Tomatoes

Now it’s time to bring in the fresh ingredients. Stir in the chopped roma tomatoes and the Maggi Sauce or Worcestershire sauce. This is where the magic begins! The tomatoes will start to break down, creating a luscious sauce.

Step 6: Simmer to Perfection

Pour in enough water to cover the beef and vegetables. Bring the mixture to a gentle simmer. Cover your pot and let it cook for about 30-40 minutes, allowing everything to meld beautifully. Check occasionally and adjust the seasoning if needed.

Step 7: Prepare the Final Touches

While the stew simmers, quarter the remaining roma tomatoes for the sauce and combine them in a blender with Mexican oregano and a pinch of sea salt. Blend until smooth. Pour this tomato sauce into your simmering pot. Stir well and let it simmer for another 10 minutes. This adds layers of freshness and enhances the stew's body.

Step 8: Serve and Enjoy

When your stew has reached a thick and rich consistency, remove it from the heat. Garnish with fresh chopped cilantro and reserved chilli slices for extra flair. Now grab your tortillas and get ready for a feast!

Notes

Here are some tips to ensure your stew is a culinary masterpiece:

Choose the Right Cut: Selecting a tougher cut, like skirt steak, will yield tender meat after slow cooking.
Adjust the Heat: If you’re looking for more spice, add another serrano or jalapeño. If you're feeling adventurous, throw in a chipotle.
Fresh Veggies: Use fresh ingredients because they enhance the overall taste. Quality tomatoes and herbs make a noticeable difference!
Personalize It: This dish allows for creativity. Add in bell peppers or carrots for extra nutrition.
Garnish Smartly: Fresh cilantro not only adds flavor but also brightens the dish visually.

Nutrition

Calories: 350kcalCarbohydrates: 15gProtein: 30gFat: 17gFiber: 4g

Keyword Bisteces a la Mexicana: A Mexican Beef Stew

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