Mexican Steak Bisteca A La Mexicana Recipes

Steps:

• Make the salsa without the lime juice.
• Drop the garlic and chili pieces one at a time into a running food processor, letting each get finely chopped before adding the next. Turn off the processor and remove the lid. Cut 1 tomato in quarters and add it to the food processor, along with the cilantro. Pulse 4 to 6 times, until you have a coarse puree. Scrape the mixture into a bowl.
• Cut the other tomato into ¼ inch pieces and add to the bowl, along with the green onion. Taste and season with lime juice (or vinegar) and salt, usually a generous ½ teaspoons This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.
• Heat a wok (or a very large skillet) over medium high heat. Drizzle in a little olive oil, then, in 2 batches, stir-fry the steak until lightly browned. Remove to a plate, leaving behind as much oil as possible. Stir-fry the salsa until reduced - this can take up to 10 minutes. Add about ½ cup water or beef broth, return the browned meat to the pan and bring to a boil. Serve, passing around quartered limes and extra chopped green chili and cilantro.

Steps:

• 1. Heat 1 Tbsp. oil over high heat in skillet. Braise meat in skillet, remove and season both sides with the salt, chili powder and pepper. Put meat in baking dish with 1/4 cup water.
• 2. Preheat oven to 350. Cover and bake meat at 1 1/2 hours til tender. Remove, trim fat and cut across grain into 1/2 inch thick slices. Return meat to baking dish and let stand in juices.
• 3. Heat 2 Tbsp. oil in skillet. Add the sliced red onion, sliced green bell pepper and sliced mushrooms. Sauté til onions are soft. Mix in the sliced tomato and tomato sauce. Cook 5 more minutes. Serve with meat. Mexican rolls go great with this dish. Also, rice.

Steps:

• 1. Season the beef strips with salt, pepper and garlic powder. Set aside.
• 2. In a large skillet add oil. Preheat over medium heat for 3 minutes.
• 3. Stir fry the beef for about 5 minutes until seared a little.
• 4. Add the chopped onion, one serrano pepper (chopped) and garlic. (Save the other serrano pepper for topping) Stir all together. Saute for 2-3 minutes.
• 5. Add the chopped roma tomatoes and Maggi sauce to pan. Stir well together.
• 6. Add the quartered tomatoes and add to a blender or chopper with 1/2 a cup of water, oregano and a pinch of salt. Blend until smooth.
• 7. Pour sauce into skillet and stir. When sauce comes to a simmer, cover skillet and lower heat. Cook for 25 minutes. Taste for salt. Season with more salt if needed.
• 8. If you notice sauce is to dry, add a little more water. Top dish with chopped cilantro and more serrano pepper (thinly sliced) if you like.
• 9. Serve with white or yellow rice. Could also accompany rice and beans, avocado slices and warm tortillas. Enjoy!