Bistec a la Mexicana

5 from 9 votes

Bistec a la Mexicana is made of beef cooked in a savory and rich tomato sauce. It’s a hearty stew that’s deep with flavor and comforting goodness.

Prep Time7

Cook Time27

Total Time34

Course: Dinner

Cuisine: Mexican

Servings:

Calories: 387kcal

Author: Maggie Unzueta

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.

Notes

Note: If the tomato mixture is too thick, add a ½ cup of water. Stir and cook for a few minutes.

Instead of Jugo Maggi, you can use Worcestershire sauce or Oyster sauce.

To use Canned Tomato Sauce, add it to the skillet as noted in the recipe along with 1 cup of water.

Nutrition