Bistec a la mexicana

Bistec a la mexicana

Mexican style steak

  • Dutch Oven
  • Molcajete
  • Large Mixing bowl
  • ½ tsp. peppercorns
  • ¼ tsp. Cumin Seeds
  • 2 Garlic Cloves
  • 2 tbsp. Vegetable Oil
  • ½ medium onion (chopped)
  • 4 Serrano Chilies (chopped)
  • 4 Large Tomatoes (chopped)
  • 2 lbs. Beef Tips ((Stew meat))
  • Corn Tortillas
  • ½ can Peas
  1. In the Molcajete grind the peppercorns and cumin seeds, add garlic to make a paste.

  2. Next add the paste to the beef tips in a large bowl, and mix togehter then add the salt and let marinate for at least 1 hour in the refrigerator.

  3. Heat the oil in a large Dutch Oven over medium-high heat. Add the onion and cook for 4-5 minutes until the onion is soft and translucent. Add the marinated beef tips and cook until the beeef isbrowned on all sides 8-10 mintes.

  4. Add in the Serannos and peas and cook for 5-6 minutes longer. Next, add in the tomatoes and season with salt and pepper to taste. Cover and cook 10-12 minutes until meat is tender and soft and the sauce thickens a bit.

Serve tortillas and with Arroz Rojo and Frijoles Negros Cremosos 

Dinner, Game Day, Holiday, Lunch
Mexican
jalapenos, onions, Steak, stew, tomatoes

4 thoughts on “Bistec a la mexicana

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