that rich

Anyone have a recipe for_ Bistec a La Mexicana _
they would like to share? I have found a few on the net but none
seemed to be quite like the Bistec a La Mexicana I remember.
It had just the right amount of heat and a sauce (braising liquid?)
that was to die for.

Buen provecho,

RP©
-
www.pbase.com/that_rich

gunner

Rich, bit easier to run down the recipe if a person was to have a clue where
you ate it that was so good.

that rich

Probably not... it was at a retirement party in Chicago about six
months ago. IIRC, it was flank steak about 1/4 " thick cut into 3" x
5" pieces with a sauce that seemed to have a greenish tint
(tomatillos?) and some chiles and onions that were braised along with
the meat.

I'm going to try one of the recipes I found and see how it goes.
Here are the two recipes I saved. Unfortunately I can't give the
original authors credit as I don't know who they are.

Cheers,

RP©
-------
Bistec a La Mexicana
SERVES 4

1 tablespoon olive oil
1 1/4-1 1/2 lbs beef, thin cut (I use the thin cut steaks that are
prepared for Milanesa)
1/2 cup water (or beef broth)
For Garnish
quartered lime
2 green chilies, chopped
cilantro

For the Chunky Fresh Tomato Salsa (Salsa Mexicana)
1 garlic clove, peeled
2 serrano chilies, stemmed and halved (or 1 jalapeno)
2 medium ripe tomatoes (about 1 pound total)
1/3 cup cilantro, roughly chopped (loosely packed)
1 large green onion, roots and wilted outer leaves removed, chopped
into small pieces
1 tablespoon fresh lime juice (or light flavored vinegar)
salt

Make the salsa without the lime juice.
Drop the garlic and chili pieces one at a time into a running food
processor, letting each get finely chopped before adding the next.
Turn off the processor and remove the lid. Cut 1 tomato in quarters
and add it to the food processor, along with the cilantro. Pulse 4 to
6 times, until you have a coarse puree. Scrape the mixture into a
bowl.
Cut the other tomato into ¼ inch pieces and add to the bowl, along
with the green onion. Taste and season with lime juice (or vinegar)
and salt, usually a generous ½ teaspoons This salsa is best if eaten
within an hour or two, but it will keep for a number of hours in the
refrigerator.
Heat a wok (or a very large skillet) over medium high heat. Drizzle in
a little olive oil, then, in 2 batches, stir-fry the steak until
lightly browned. Remove to a plate, leaving behind as much oil as
possible. Stir-fry the salsa until reduced – this can take up to 10
minutes. Add about ½ cup water or beef broth, return the browned meat
to the pan and bring to a boil. Serve, passing around quartered limes
and extra chopped green chili and cilantro


AND ANOTHER.......

2 lb. milanesa (thin cut)
3 med. tomatoes (chopped)
1 med. onion (chopped or sliced)
2 sm. serrano peppers
½ tsp dried oregano
1/2 tsp. salt
2 tbsp. oil
Pepper to taste
1/2 c. water

Brown milanesa in oil in a heavy skillet; add remaining ingredients
and cook covered for ½ hour. Uncover and cook for another ½ hour
(liquid should be about gone after the second ½ hour). If you just
want a hint of Serrano flavor do not chop them or slice, just throw
them in there whole. If you want it to be spicier you can either chop
them or slice them, I do recommend you stem them and remove seeds
though.

Serve with tortillas (I prefer corn), refried beans and rice. This
recipe serves 5-6.

wayne lundberg

Just a suggestion... beefsteaks are a bit tasteless as compared to other
meats we use in Mexican cooking, such as turkey, pork and fish. So what
happened to get meat onto the table of more Mexicans, the ranchers concocted
a mix between Argentina grass fed beef and Mexican 'antojitos' and came up
with the absolutely best dinner you could imagine.

Take a tender tenderloin, a couple of enchiladas, some refried beans and
totopos, and a good gob of guacamole with chile to your taste to lather over
the meat with each bite, or piece of enchilada on the fork with chunk of
beef, or just a dip of totopos in the beans, and just take your time to eat
this complete and most delightful meal. Arrange the tenderloin on an oval
serving dish, refries on the left, guacamole top center and green or red
enchiladas on the right. Sometimes even a small scoop of fried rice.

Enjoy!

that rich

That all sounds great.
I tried recipe #1 posted earlier. Turned out very good with refried
beans, arroz amarillo and fresh corn tortillas. I put two seeded
jalepenos... next time I'll use three.

Best,

RP©