Mely Martínez’s Bistec a la Mexicana (Mexican-Style Steak)
Bistec a la Mexicana is an easy meal to prepare, that consists of tender beef tips cooked in a rich sauce made with tomatoes, onion, garlic, and serrano peppers.
Serves6
Prep15 minutes
Cook25 minutes
Bistec a la Mexicana is an easy meal to prepare. It consists of beef tips cooked in a rich sauce made with tomatoes, onion, garlic, and serrano peppers that pairs divinely with the tender meat. Dishes are called a la Mexicana when they use a combination of tomatoes, peppers, and onions, because their colors represent those of the Mexican flag (green, white, and red). This recipe only requires a few ingredients and a short amount of time to make. This dish is one of my favorite go-to meals when I’m in a hurry.
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Bistec a la Mexicana (Mexican-Style Steak)
Bistec a la Mexicana is an easy meal to prepare, that consists of tender beef tips cooked in a rich sauce made with tomatoes, onion, garlic, and serrano peppers.
Prep time 15 minutes
Cook time 25 minutes
Serves 6
Nutritional Info
Ingredients
- 1/2 teaspoon
black peppercorns
- 1/4 teaspoon
cumin seeds (optional)
- 2 cloves
garlic
- 2 pounds
beef tenderloin tips
Salt, to taste
- 2 tablespoons
vegetable or olive oil
- 1/2
medium white onion, chopped
- 4
serrano peppers, chopped
- 4
large tomatoes, chopped
Instructions
Using a molcajete, grind the black peppercorns with the cumin (if using). Add the garlic, crush it, and keep grinding to form a paste with the spices.
Add the paste to the beef tips in a large bowl and mix together. Add the salt and let marinate for at least 1 hour in the refrigerator (if you’re short on time, 10 to 15 minutes will do).
Heat the oil in a large skillet over medium-high heat. Add the onion and cook for about 3 minutes, then add the marinated beef tips. Cook until the beef is browned, about 8 minutes.
Add the serrano peppers and cook for 2 more minutes, then add the tomatoes and season with salt. Cook for about 12 more minutes, until the sauce thickens and the meat is tender.
Serve this dish with the rice, beans, and tortillas (if using) or crusty bread (if using).
Recipe Notes
• You can also use other cuts of beef for this stew, such as rib eye, sirloin, and beef chuck. The cooking times will vary because each cut has a different texture.
• You may be tempted to use garlic powder and ground black pepper instead ofthe fresh versions, but I assure you that using the fresh ingredients will render an incredibly tastier dish.
Reprinted with permission from The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico by Mely Martínez, 2020. Published by Rock Point, an imprint of The Quarto Group.