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Bistec a la Mexicana is simply delicious!
I love this dish for so many reasons. Mainly, though, because it reminds me of home.
Mexican home cooks are famous for their guisados (or stews) like this one. Other favorites include Carne con Papas, Picadillo, and Asado de Puerco.
Wait til you try this recipe! The aroma of meat simmering in a tasty tomato sauce will make your mouth water.
Table of Contents
Ingredients
Here are some substitutions for the ingredients above.
If you can’t find Jugo Maggi, you can also use Worcestershire sauce or Oyster sauce.
For the spicy food lover, use serranos instead of jalapenos. Serranos are spicier than jalapenos.
Frequently Asked Questions
What type of beef is Bistec?
- Bistec refers to any thinly cut piece of beef. Most commonly you’ll see chuck shoulder steak, top butt, or sirloin thinly sliced and labeled as “bistec.”
What’s the difference between Bistec and carne asada?
- Bistec comes from the English word “beefsteak.” It is a thin cut of beef used in stews or grilling.
- Carne asada is grilled meat that is either flap steak or skirt steak.
What are beef strips?
- Beef strips are thinly sliced pieces of beef sometimes referred to as “fajita strips” or “stir fry strips.” They are used in dishes that can be done quickly.
Why does Mexican beef taste different?
- Beef in Mexico is raised differently than beef in the US. The cows in Mexico are given different hormones and foods to eat which causes their meat to taste different.
Step-By-Step Instructions
- Add the tomatoes, onions, garlic, jalapenos, salt, and water in a blender.
- Blend until smooth.
- Set this aside until ready to use.
Using Canned Tomato Sauce:
Yes, you can use canned tomato sauce instead, but you need to add 1 cup of water to the skillet when adding the tomato sauce.
You will ALSO need to add the garlic and jalapeno to the skillet. Don’t forget to taste for salt.
- Heat the oil.
- Season the beef, and add to the skillet.
Be sure to use a large skillet that is big enough to hold everything.
Can’t find beef strips at the store? Buy chuck roast and chop it into long strips.
Be sure to get a cut that has some some FATTY marbling. Fat helps keep the meat juicy when cooking and adds flavor.
For those of you watching your calories, you can also chop beef loin or beef round into strips.
- Add the Jugo Maggi, onion, jalapeno, garlic, and tomatoes.
- Mix to combine and cook uncovered.
Many people also add diced potatoes to this dish. If using, add the potatoes at this point.
Another great addition to this recipe are veggies like calabacitas, broccoli, carrots, and mushrooms.
See how all the liquid has dissolved? Now is the time to add the tomato sauce.
Yes, you can skip the liquid evaporating step, but…
We are developing FLAVOR in the meat.
The other reason to do this is to SOFTEN the meat. The longer meat cooks, the softer it will be. You want the collagen and fat time to break down.
- Add the tomato sauce and beef bouillon.
- Cover with a lid and cook for 15 minutes.
The smell of this Mexican guisado cooking is simply AMAZING!
Just as is, this dish is perfect, but you might also see it wrapped up in a flour tortilla in the shape of a burrito.
Side Dishes:
Bistec a la Mexicana is one of those classic Mexican dishes that screams comfort food. One bite, and you’ll want to lick your plate clean.
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Did you make this recipe? Please rate the recipe below!
Bistec a la Mexicana
Ingredients
For the Tomato Sauce:
- 3 tomatoes quartered
- ¼ onion quartered
- 1 jalapeño stem and seeds removed
- 1 garlic clove finely diced
- 1 cup water
- 1 teaspoon Salt
For the Beef:
- 1 lb beef strips (thin sliced, about 2-inch pieces)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon ground cumin
- 2 tablespoon olive oil
- 4 splashes Jugo Maggi About 1 tablespoon (or use Worcestershire sauce)
- 1 tomato diced
- ¼ onion diced
- 2 jalapenos finely diced
- 1 garlic clove finely diced
- ½ teaspoon beef bouillon
Instructions
To Make the Tomato Sauce:
- Add 3 tomatoes, ¼ onion, 1 garlic clove, water, and salt in a blender.
- Blend until smooth.
- Set aside until ready to use.
For the Beef:
- Heat the oil in a large skillet.
- Meanwhile, season the beef with salt, pepper, and cumin.
- Place the meat in the skillet to cook.
- Add the Jugo Maggi, onion, jalapeno, garlic, and tomatoes.
- Mix to combine.
- Cook uncovered for 7-8 minutes, or until the liquid has evaporated.
- Add the tomato sauce and the beef bouillon.
- Cover with the lid and cook for 15 minutes.
- Serve and enjoy.
Very delicious and easy to make. I made mine with diced meat and used poblano chile with the meat. It turned out really good! I made burritos and added rice and black beans. My husband really liked it too. I will definitely use this recipe again.
Yum! I love this recipe with poblano chile. So glad you and your husband enjoyed it!
Easy and delicious!
Perfect! So happy you enjoyed this recipe.
What kind/cut of beef is this?
I believe it was chuck, but you can use any cut that is thinly sliced.
Yummy!! This looks and sounds delicious – I’d definitely like to try this one day x
Hope you do. You won’t be disappointed.
I’ve had this quite a few times and love it!
That’s awesome. Great to hear you enjoy this recipe.
this looks so easy. I’d add turkey bacon. I love a quick recipe. I”ll try this out.
Mmm. That sounds like a tasty addition.
looks super delicious! Making me feel starving. Very filling, perfect winter dish!
Yes. You can eat this dish all year long.
I love a good mexican dish. I would love to recreate this but make this pescatarian friendly maybe I can switch the beef for shrimp.
Yes, there is a camarones rancheros which is the shrimp version and very similar. https://inmamamaggieskitchen.com/camarones-rancheros/
I am sold! I would never think this recipe is easy and doable, but you have totally changed that! I can’t wait to try it!
You’re going to love this recipe!
I can almost smell this dish from looking at all the pictures! It doesn’t seem too hard to make annnd it takes less than 20 minutes so I’m thinking I need to make this sometime for dinner!
Yes, you so should!