Bisteces a la Mexicana (Mexican Style Beef Stew)
This Mexican beef stew is made by simmering seasoned sirloin with tomatoes, jalapeños, and onions until tender, served with tortillas and rice.
Ingredients
- 2 pounds top sirloin cut into 3/4-inch cubes
- 2 teaspoons kosher salt
- 1 tablespoon olive oil
- 1 large white onion halved and sliced 1/4-inch thick (2 cups)
- 4 jalapeños stems removed and sliced (remove seeds for mild, keep for spicy)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 cups petite diced tomatoes with their juices from 2 cans
- 1/2 cup chopped cilantro
Instructions
Salt the beef:
Sprinkle the beef with salt and allow to rest for 1 hour.Sear the beef:
In a large cast iron pan or Dutch oven, heat the oil on high. Once hot, add the beef and cook, stirring, for 4 to 5 minutes.Cook aromatics:
Stir in the onion, jalapeño, oregano, and cumin. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.Simmer with tomatoes:
Lower the heat to low, add the tomatoes, and cook covered, stirring every 5 minutes to prevent sticking, until the meat is tender, roughly 45 minutes. Mix in the cilantro.Serve family-style:
Portion the meat and serve family-style with warm tortillas, rice, and pickled jalapeño on the side, if desired.