Mexican cuisine · Meat & Kebab

Bistec a la Mexicana

Beef strips seared hard then braised with tomato, onion and serrano chile — the colors of the flag in one pan.

Ingredients · for 4 servings

• 600 g beef steak (rump or sirloin)
• 3 ripe tomatoes
• 1 white onion
• 2 green chiles (serrano)
• 2 garlic cloves
• 3 tbsp oil
• 1/2 bunch cilantro
• 1 lime
• 8 corn tortillas
• Salt, pepper

Instructions

1. Cut the steak against the grain into finger-thick strips, dice the tomatoes, slice the onion into half-rings, and cut the serranos into thin rings.
2. Heat the oil in a wide pan until very hot and sear the meat in two batches, 2 min. each, until browned all over; season with salt and pepper.
3. Add the onion and chopped garlic and fry for 3 min., until the onion is soft and golden at the edges.
4. Stir in the tomatoes and chile rings and simmer uncovered for 8–10 min., until the tomatoes break down and a thick sauce forms.
5. Warm the corn tortillas in a dry pan for 30 sec. per side and keep warm wrapped in a cloth.
6. Sprinkle with chopped cilantro, add lime wedges on the side, and serve right away with the warm tortillas.