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Per serving
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- 1
Make the salsa base
Bring a pot of water to a boil. Score a little X in the top of each tomato, drop them in for about a minute until the skins loosen, then shock them in ice water and slip the skins off. Halve them, scoop out the seeds, and toss them in the blender with the seeded serrano chiles, the peeled garlic clove, and 1 cup water. Blend about a minute until smooth. It'll look pale now — trust me, it darkens into a gorgeous deep red once it cooks.
- 2
Prep the beef and onion
Slice the beef sirloin thin, across the grain, into strips about a half-inch wide and a couple inches long. Slice the white onion into strips about the same size so everything cooks evenly.
- 3
Brown the onion
Heat a large skillet over medium-high and add 1 tablespoon of the oil. Toss in the onion strips and cook 6 to 7 minutes until they just start to brown at the edges, then scoop them out and set aside.
- 4
Cook the beef
Add the remaining tablespoon of oil to the hot pan and lay in the beef. It'll release a bunch of juice — let it go 6 to 7 minutes until most of that liquid cooks off and the meat starts to sizzle instead of steam.
- 5
Bring it together
Stir the onions back in, then pour in that blended tomato-serrano sauce and the teaspoon of salt. Lower the heat and simmer about 15 minutes, until the sauce reduces down, deepens in color, and clings to the beef. Taste and adjust the salt.
- 6
Serve it up
Pile it onto a warm stack of corn tortillas and go to town. Refried beans on the side, a sprinkle of queso fresco, done.
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Bistec a la Mexicana
Created by: TacoEveryDay
Ingredients
- 1 lb beef sirloin
- 1 lb Roma tomatoes
- 1 white onion
- 2 serrano chiles
- 1 garlic
- 1 tsp salt
- 1 cup water
- 2 tbsp vegetable oil
- 12 corn tortillas
Instructions
- Make the salsa baseBring a pot of water to a boil. Score a little X in the top of each tomato, drop them in for about a minute until the skins loosen, then shock them in ice water and slip the skins off. Halve them, scoop out the seeds, and toss them in the blender with the seeded serrano chiles, the peeled garlic clove, and 1 cup water. Blend about a minute until smooth. It'll look pale now — trust me, it darkens into a gorgeous deep red once it cooks.
- Prep the beef and onionSlice the beef sirloin thin, across the grain, into strips about a half-inch wide and a couple inches long. Slice the white onion into strips about the same size so everything cooks evenly.
- Brown the onionHeat a large skillet over medium-high and add 1 tablespoon of the oil. Toss in the onion strips and cook 6 to 7 minutes until they just start to brown at the edges, then scoop them out and set aside.
- Cook the beefAdd the remaining tablespoon of oil to the hot pan and lay in the beef. It'll release a bunch of juice — let it go 6 to 7 minutes until most of that liquid cooks off and the meat starts to sizzle instead of steam.
- Bring it togetherStir the onions back in, then pour in that blended tomato-serrano sauce and the teaspoon of salt. Lower the heat and simmer about 15 minutes, until the sauce reduces down, deepens in color, and clings to the beef. Taste and adjust the salt.
- Serve it upPile it onto a warm stack of corn tortillas and go to town. Refried beans on the side, a sprinkle of queso fresco, done.