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Bisteces a la Mexicana is a Mexican-style beef stew that can be cooked over low heat with tomatoes, jalapenos, onions, herbs and spices.
Bisteces a la Mexicana (Mexican beef stew)
I have been stewing Colombian beef (Stewed beef), but want to try the Mexican version. Mexican beef has similar ingredients but uses jalapenos, while Colombian beef stew has never been used. In Colombia, this dish is usually paired with rice, potatoes or yucca. In Mexico, they pair rice and tortillas with pickled jalapenos on the side.
What does “Bistec a la Mexicana” mean?
In Spanish, “bistec” means steak, and “la la Mexicana” means that the dish has the color of the Mexican flag. It is obtained from tomatoes, white onions and jalapenos.
I made it according to the recipe Nopalito: Mexican kitchen (Additional link), the authors are Gonzalo Guzmán and Stacy Adimando.This book focuses on “100 local Mexican cuisine recipes from the public San Francisco RestaurantsThe same name”. There are so many delicious recipes in this cookbook that I can’t wait to try. From grilled corn with Crema, Tamales and Queso Fresco, to cocktails and agua frescas.
This is an excerpt from the author of this bistec recipe:
“Because beef is scarce and expensive in my village and other smaller villages in Mexico, you rarely eat a whole steak. That’s why Mexican steak It is traditionally cut into small pieces, which is perfect for sharing. Like many large-scale meat dishes in Mexican culture, this dish is scrambled with tortillas, or better yet, filled with a little white rice in the tortillas and eaten by hand. “
I really like this Mexican beef stew. To make it mild, I removed the seeds and film from the jalapeno so it is not spicy, which is perfect for Madison. If you like it, just leave the seeds in it or use Serrano pepper.
More Mexican recipes you will like:
Bisteces a la Mexicana (Mexican beef stew)
Bisteces a la Mexicana is a rich Mexican beef stew that can be cooked over low heat with tomatoes, jalapenos, onions, and Mexican herbs and spices.
- 2 pcs lb Cow lo, Cut into 3/4 inch cubes
- 2 pcs teaspoon Coarse salt
- 1 piece Tablespoon olive oil
- 1 piece Large white onion, 1/4 inch thick slices, cut in half (2 cups)
- 4 pepper, Cut the stem into thin slices (remove the seeds to make it mild and make it spicy)
- 1 piece teaspoon Dried oregano
- 1 piece teaspoon Cumin powder
- 2 pcs cup Petite diced tomatoes and their juice, From 2 cans
- 1/2 cup parsley, Chopped
Optional delivery:
- Warm and soft tortillas
- Cooked rice
- Pickled jalapenos
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Season the beef with salt and let stand for 1 hour.
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In a large cast iron pan or Dutch oven, heat the oil over high heat. Add the meat while it is hot and cook, stirring for 4 to 5 minutes.
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Add the onion, jalapeno, oregano and cumin and cook, stirring occasionally, until the vegetables are soft, for 10 minutes.
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Reduce the heat to low, add the tomatoes and cook, cover and stir every 5 minutes to prevent sticking, until the meat becomes soft for about 45 minutes. Add coriander.
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Separate the meat if needed and use warm tortillas, rice, and pickled jalapenos as a home flavor.
service: 1 piececup, Calories: 227Kcal, Carbohydrates: 53G, protein: twenty fourG, fat: 11.5G, Saturated fat: 4G, cholesterol: 52Milligrams, sodium: 465Milligrams, fiber: 2 pcsG, sugar: 3G
Blue smart points: 3
Green smart points: 3
Purple smart points: 3
Keywords: Beef stew recipes, tacos, Mexican beef stew
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