Bistec a la Mexicana
Guisados de Martes (Quick Weeknight Skillets & 'A La Mexicana' Magic)
To ask a Mexican home cook what "a la mexicana" means is to invite a lesson in the tricolor flag: the fierce green of jalapeño, the sharp white of onion, and the vibrant red of Roma tomato. When you throw this holy trinity into a hot skillet with thinly sliced beef, the alchemy of the guisado takes over. There is no need to blitz a complex sauce in a blender; simply cover the pan and let the fresh tomatoes melt down into their own rich, rustic gravy. It smells exactly like the homeland on a Tuesday night, especially if you embrace the truest, most closely guarded grandma secret—a spoonful of beef bouillon rubbed directly into the meat.
Ingredients
- top sirloin, thinly sliced ribeye, or skirt steak1 1/2 lb
- neutral oil1 tbsp
- beef bouillon powder1 tsp
- ground cumin1/2 tsp
- black pepper1/2 tsp
- Maggi seasoning or soy sauce1 tsp
- white onion1/2 large
- serrano or jalapeño peppers2 med
- garlic2 large cloves
- Roma tomatoes4 large
- water or low-sodium beef broth1/2 cup
- fresh cilantro1/4 cup
- Yukon gold or russet potatoes2 med
Method
- 01
Toss the beef with its seasonings and let it rest.
In a bowl, toss the beef strips with the beef bouillon powder, ground cumin, black pepper, and Maggi seasoning. Let it sit for 10 to 15 minutes. The salt and enzymes in the bouillon and soy sauce will begin to tenderize the meat, keeping it from toughening up in the skillet.
- 02
Sear the beef in a hot skillet until lightly browned.
Heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the seasoned beef in a single layer and let it sit undisturbed for 3 to 4 minutes to develop a crust. Stir and cook for another 2 minutes until the juices have mostly evaporated. If you are using the potatoes, add them now to fry in the rendered beef fat for about 5 minutes.
- 03
Introduce the aromatics to the skillet.
Lower the heat to medium. Add the sliced white onion, diced peppers, and minced garlic directly into the pan with the beef. Sauté for 3 to 5 minutes, stirring frequently, until the onions become translucent.
- 04
Add the tomatoes and cover to create the gravy.
Pour the diced Roma tomatoes into the skillet and stir to combine. Turn the heat down to medium-low and cover the pan with a lid. Over the next 10 to 15 minutes, the trapped steam will break the fresh tomatoes down into a rich, natural sauce.
- 05
Loosen the sauce and finish simmering.
Remove the lid. If the pan looks a little dry, add the water or beef broth. Let it simmer uncovered for 3 to 5 minutes until the sauce reaches a gravy-like consistency and the meat is perfectly tender. Taste for seasoning, though the bouillon usually provides enough salt.
- 06
Garnish and bring the skillet directly to the table.
Turn off the heat and stir in the freshly chopped cilantro. Serve immediately with warm corn tortillas for scooping, alongside rice and refried beans.
Notes
On the potatoes.
Historically, adding potatoes was a brilliant trick to stretch an expensive protein to feed a large family. They absorb the beefy, tomato-infused broth and become soft, flavorful bombs that rival the meat itself. It is entirely optional, but highly recommended for ultimate comfort.
From Cook Mexican in America.