Bisteces a la Mexicana (Mexican Style Beef Stew)

Bisteces a la Mexicana is a tasty Mexican-style beef stew that cooks on low heat with tomatoes, jalapenos, onion, herbs and spices.

Mexican Beef Stew

Bisteces a la Mexicana (Mexican Design Beef Stew)

I make Colombian beef stew all the time (Carne Guisada) however wished to attempt a Mexican variation. Mexican beef has comparable active ingredients however utilizes jalapenos, which Colombian beef stew never ever utilizes. In Colombia, this meal is normally served with rice and potato or yucca. In Mexico, they serve it with rice and tortillas, plus marinaded jalapeno on the side.

Mexican Beef Stew with a ladle.

What does “Bistec a la Mexicana” imply?

In Spanish, “bistec” implies steak, and “a la Mexicana” implies that the meal will have the colors of the Mexican flag, which it receives from the tomatoes, white onion, and jalapenos.

I made this dish from the cookbook Nopalito: A Mexican Kitchen area (affil link) by Gonzalo Guzmán and Stacy Adimando. This book highlights “100 recipes for regional Mexican food from the popular San Francisco restaurant” of the very same name. There’s many scrumptious dishes in this cookbook that I can’t wait to attempt. Whatever from Toasted Corn with Crema, Tamales, and Queso Fresco to mixed drinks and agua frescas.

Here’s an excerpt from the authors about this bistec dish:

“Because in my village, and other smaller villages in Mexico, beef was scarce and expensive, you would rarely if ever serve a whole steak. That is why Bisteces a la Mexicana is traditionally cut into small pieces, perfect for sharing. As with many large-batch meat dishes in Mexican culture, this one is meant to be scooped up with tortillas – or, better yet, tortillas filled with a little white rice and eaten with your hands.”

I truly liked how this Mexican beef stew ended up. To make it moderate I got rid of the seeds and membrane from the jalapeno, so it wasn’t spicy, which was ideal for Madison. If you like it hot, simply leave the seeds in or utilize serrano peppers.

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More Mexican Dishes You’ll Love:

Bisteces a la Mexicana (Mexican Design Beef Stew)

227 Cals
24 Protein
5.5 Carbohydrates
11.5 Fats

Preparation Time: 10 minutes

Prepare Time: 45 minutes

Overall Time: 55 minutes

Bisteces a la Mexicana is a tasty Mexican-style beef stew that cooks on low heat with tomatoes, jalapenos, onion, and Mexican herbs and spices.

  • 2 pounds leading sirloin, diced into 3/4 inch cubes
  • 2 teaspoons kosher salt
  • 1 tablespoon olive oil
  • 1 big white onion, sliced up 1/4 inch thick sliced, halved (2 cups)
  • 4 jalapenos, stemmed and sliced (eliminate seeds for moderate, leave in for spicy)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 cups small diced tomatoes and their juices, from 2 cans
  • 1/2 cup cilantro, sliced

Optional for serving:

  • warm soft corn tortillas
  • prepared rice
  • marinaded jalapenos
  • Season the beef with salt and let it sit 1 hour.

  • In a big cast iron pan or Dutch oven, heat the oil over high heat. When hot include the meat and cook, stirring 4 to 5 minutes.

  • Include the onion, jalapeno, oregano, and cumin, and cook, stirring periodically till the veggies hurt, 10 minutes.

  • Lower heat to low, include the tomatoes and cook, covered stirring every 5 minutes to avoid sticking, till the meat hurts, about 45 minutes. Include the cilantro.

  • Divide the meat and serve household design with warm tortillas, rice and marinaded jalapeno on the side, if preferred.

Serving: 1cup, Calories: 227kcal, Carbohydrates: 5.5g, Protein: 24g, Fat: 11.5g, Hydrogenated Fat: 4g, Cholesterol: 52mg, Salt: 465mg, Fiber: 2g, Sugar: 3g

Blue Smart Points: 3

Green Smart Points: 3

Purple Smart Points: 3

Keywords: beef stew dish, beef tacos, mexican beef stew

Jobber Wiki author Frank Long contributed to this report.