Bistec a la mexicana
Mexican style steak
- Dutch Oven
- 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
In the Molcajete grind the peppercorns and cumin seeds, add garlic to make a paste.
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.
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.
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
4 thoughts on “Bistec a la mexicana”