📝 About This Recipe
This quintessential Mexican comfort dish, known as 'Bistec a la Mexicana,' celebrates the colors of the Mexican flag—green, white, and red—through a savory medley of serrano peppers, onions, and vine-ripened tomatoes. Thinly sliced beef is seared to perfection and then simmered in its own juices with aromatic vegetables, creating a rich, savory broth that begs for a warm tortilla. It is a humble yet deeply flavorful staple found in 'fondas' across Mexico, offering a perfect balance of heat, acidity, and hearty protein.
🥗 Ingredients
The Meat
- 1.5 pounds Beef Top Round or Sirloin Tip (sliced into thin bite-sized strips or 1-inch squares)
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Vegetable Oil (or lard for a more traditional flavor)
The 'Bandera' Vegetables
- 4 large Roma Tomatoes (diced into 1/2 inch pieces)
- 1 medium White Onion (sliced into thin half-moons)
- 2-3 pieces Serrano Peppers (seeded and minced for less heat, or sliced into rounds for more)
- 3 cloves Garlic (finely minced)
Aromatics and Liquid
- 1/2 cup Beef Broth (optional, for a saucier consistency)
- 1/2 teaspoon Dried Oregano (preferably Mexican oregano)
- 1/4 teaspoon Ground Cumin (optional, for earthy depth)
- 1/4 cup Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
Pat the beef strips dry with paper towels to ensure a good sear. Season them evenly with salt and black pepper.
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2
Heat the vegetable oil or lard in a large, heavy-bottomed skillet or 'cazuela' over medium-high heat until shimmering.
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3
Add the beef to the skillet in a single layer. Work in batches if necessary to avoid crowding the pan, which would cause the meat to steam rather than brown.
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4
Sear the meat for about 4-5 minutes, stirring occasionally, until the juices have mostly evaporated and the beef is nicely browned.
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5
Add the sliced onions to the skillet with the beef. Sauté for 3 minutes until the onions become translucent and slightly softened.
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6
Stir in the minced garlic and serrano peppers. Cook for another 1-2 minutes until the garlic is fragrant, being careful not to burn it.
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7
Add the diced tomatoes to the pan. Stir well to combine with the meat and aromatics.
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8
Lower the heat to medium. Cover the skillet and let the tomatoes cook down for about 5-7 minutes until they release their juices and form a light sauce.
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9
Remove the lid and add the beef broth (if using), dried oregano, and cumin. Stir to incorporate.
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10
Simmer uncovered for an additional 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
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11
Taste the sauce and add more salt if needed. The tomatoes' acidity should be balanced by the richness of the beef.
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12
Turn off the heat and stir in the fresh chopped cilantro right before serving to keep its color and flavor vibrant.
💡 Chef's Tips
For the most tender results, slice the beef against the grain; this breaks up the muscle fibers. If your tomatoes aren't very juicy, add a tablespoon of tomato paste mixed with the broth to deepen the color and flavor. Control the heat by swapping serrano peppers for jalapeños (milder) or removing the veins and seeds entirely. Avoid overcooking the beef after the tomatoes are added; you want the meat tender, not rubbery. Let the dish sit for 5 minutes after cooking; the flavors of the 'recaudo' (the vegetable base) will settle and intensify.
🍽️ Serving Suggestions
Serve with a side of warm Mexican red rice and creamy refried beans. Provide plenty of warm corn or flour tortillas to scoop up the savory beef and juices. Top with a few slices of ripe avocado or a dollop of Mexican crema for a cooling contrast to the spice. Pair with a cold Hibiscus tea (Agua de Jamaica) or a crisp Mexican lager. Garnish with extra lime wedges to squeeze over the beef for a bright, citrusy finish.