Bisteces a la Mexicana is an aromatic Mexican-style beef stew that cooks over low heat with tomatoes, jalapenos, onions, herbs and spices.
Bisteces a la Mexicana (Mexican-style beef stew)
I make Colombian beef stew (carne guisada) all the time but wanted to try a Mexican version. Mexican beef has similar ingredients but uses jalapenos, which Colombian beef stew never uses. In Colombia, this dish is usually served with rice and potatoes or yucca. In Mexico it is served with rice and tortillas and pickled jalapeno.
What does “Bistec a la Mexicana” mean?
In Spanish, “bistro” means steak and “a la Mexicana” means that the dish has the colors of the Mexican flag, which it gets from tomatoes, white onions and jalapenos.
I made this recipe from the cookbook Nopalito: A Mexican Kitchen (Affil Link) by Gonzalo Guzmán and Stacy Adimando. This book presents “100 recipes for regional Mexican cuisine from the popular restaurant of the same name in San Francisco”. There are so many delicious recipes in this cookbook that I can’t wait to try them. Everything from roasted corn with crema, tamales and queso fresco to cocktails and agua frescas.
Here is an excerpt from the authors of this bistro recipe:
“Because beef was scarce and expensive in my village and in other smaller villages in Mexico, a whole steak would rarely or never be served. That is why bisteces a la Mexicana is traditionally cut into small pieces that are perfect for sharing. As with many great meat dishes in Mexican culture, this one should be scooped with tortillas – or even better with tortillas filled with a little white rice and eaten with the hands. “
Really loved how this Mexican beef stew turned out to be. To make it mild, I removed the seeds and membrane from the jalapeno so it wasn’t spicy, which was perfect for Madison. If you like it hot, just leave the seeds in or use serrano peppers.
More Mexican Recipes You’ll Love:
Bisteces a la Mexicana (Mexican-style beef stew)
Preparation time: 10 min
Cooking time: 45 min
Total time: 55 min
Bisteces a la Mexicana is an aromatic Mexican-style beef stew that cooks over low heat with tomatoes, jalapenos, onions and Mexican herbs and spices.
- 2 lb upper sirloin, diced into 3/4 inch cubes
- 2 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 large white onion, sliced 1/4 inch thick cut, halved (2 cups)
- 4th Jalapenos, stalked and cut into slices (remove seeds for mild, let spicy)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 cups dainty tomato cubes and their juices, from 2 cans
- 1/2 Cup coriander, chopped
Optional for serving:
- warm soft corn tortillas
- cooked rice
- pickled jalapenos
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Season the beef with salt and let it rest for 1 hour.
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In a large cast iron pan or Dutch oven, heat the oil over high heat. When hot, add the meat and cook, stirring, for 4 to 5 minutes.
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Add the onion, jalapeno, oregano and cumin and cook for 10 minutes, stirring occasionally, until the vegetables are soft.
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Reduce the heat to low, add the tomatoes and cook, stirring covered, every 5 minutes to prevent sticking until the meat is tender (about 45 minutes). Add the coriander.
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Divide the meat and serve familiar with warm tortillas, rice, and pickled jalapeno if desired.
Portion: 1Cup, Calories: 227kcal, Carbohydrates: 53G, Protein: 24G, Fat: 11.5G, Saturated fatty acids: 4thG, Cholesterol: 52mg, Sodium: 465mg, Fiber: 2G, Sugar: 3rdG
Blue Smart Points: 3rd
Green Smart Points: 3rd
Purple Smart Points: 3rd
Keywords: Recipe for beef stew, beef tacos, Mexican beef stew
