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Martinez Bistec A la Mexicana Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 pound thinly sliced beef (bistec)
1 pound Roma tomatoes
1 medium white onion
2 serrano chiles
1 clove of garlic
1 teaspoon salt
1 cup of water
1 ounce of "queso fresco" a crumbly white cheese for sprinkling on the beans
12 tortilla chips to garnish the beans
12 corn tortillas
Directions:
Directions:
Rinse all of the ingredients except the beef in water.

THE SAUCE
Remove the seeds from the serrano chiles. Peel the garlic clove. Place a large pot of water to boil. While the water is coming to a boil, score the tomatoes. When the water has boiled add all of the tomatoes. Cook the tomatoes until the skins start to separate, about 1 minute. Plunge the tomatoes into ice cold water. This helps the skins peel away and stops the tomatoes from cooking more. Peel the tomatoes when they are cool to the touch. Slice the tomatoes in half. Remove the seeds from the tomatoes. Add the tomatoes, serrano chiles, garlic clove and water to your blender jar. Blend until smooth, about 1 minute.

COOKING THE DISH
Slice the beef into 1/2" by 2" strips. Slice the onions into 1/2" by 2" strips. Preheat a large frying pan to medium hot. Add 2 tablespoons of cooking oil to the pan. Add the onions to the pan. Cook the onions until they are just starting to brown, about 6 to 7 minutes. Remove the onions from the pan. Add 1 more tablespoon of cooking oil to the pan. Add the beef. Cook the beef until it has released its juice and most of the juice has evaporated, about 6 to 7 minutes. Return the onions to the pan and stir to incorporate with the beef. Pour the blended sauce into the pan. Reduce the heat and simmer until the sauce has reduced and little liquid is left, about 15 minutes.

 

 

 

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