The Bistec a la Mexicana is a popular dish all over Mexico, and its recipe varies depending of which part of Mexico you are. This is a mexican dish that is easy to prepare, but as with most meat recipes it can be tricky to make it perfectly. In this recipe, the meat is cooked rather rapidly, so it is important to use a beef cut that is tender; in fact for this recipe I recommend Sirloin steak.
* 3 lb. Sirloin steak, cut in cubes
* 3 onions, chopped,
* 2 lb. red tomatoes, diced
* 2 garlic cloves
* 5 serrano peppers, seeded and chopped
* 1/3 cup chopped fresh cilantro leaves
* olive oil, as needed
* salt to taste
* corn tortillas to accompany the dish
* cooked white rice
1) We begin our Mexican bistec recipe by pouring some olive oil to a pan (with tight fitting lid), then heating it up until very hot. Put in the diced onions and fry them until are almost translucent and thoroughly cooked, then add the chopped meat.
2) Take the meat and onions out and reserve; fry the diced tomatoes in the same pan, and after cooking them for two minutes, add the chilies and pour the beef broth in. Season with salt to taste. Cover the pan and simmer until the tomatoes have started to melt but still have some shape.
3) Once the tomatoes and chilies are cooked, put the meat and onions back in the pan, mix in the chopped cilantro leaves and then all you have left to do is to simmer until the meat is heated back up, or in the covered pan for about 3-5 minutes.
4) Check seasoning and sprinkle a little more salt if necessary. Divide the recipe among your guests, serving each plate with a couple of tortillas and some white rice and that's it, you are ready to enjoy your Bistec a la Mexicana...