BISTEC ENCEBOLLADO (CUBE STEAK AND ONIONS)
This Bistec Encebollado (Cube Steak and Onions) recipe is hyper delicious and loaded with onions. Serve with white or yellow rice.
Provided by Mexican Appetizers and More
Categories Dinner
Time 45m
Number Of Ingredients 7
Steps:
- If you have a mortar and pestle, use it to mash the garlic and the oregano. Combine the vinegar to the garlic and oregano.Note: If you do not have a mortar and pestle, add the garlic, oregano and vinegar to a blender and blend until smooth.
- Using a mallet, pound the meat to about an 1/8 of an inch.
- Add the cube steaks to a bowl and season on both sides with adobo.
- Add the garlic, oregano and vinegar blend. Add the oil.Stir and cover steaks well with marinade on all sides.Marinate for at least 30 minutes to 2 hrs.
- In a skillet over medium high heat, add the cube steak and the marinade.Cover the pan and cook for a few minutes stirring occasionally, about 15 minutes.
- While steak is cooking, slice the onions.Add onions midway into cooking and cook until onions are translucent.
- Steak is done.Serve with white or yellow rice.Drizzle steaks with sauce from pan.
Nutrition Facts : ServingSize 4 g, Calories 520 kcal, Carbohydrate 7 g, Protein 48 g, Fat 32 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 163 mg, Sodium 140 mg, Fiber 1 g, Sugar 2 g
STEAK RANCHERO
Steak ranchero is perfect for a quick and easy weeknight meal. You can make this dish with fresh or canned tomatoes, so it's versatile and convenient. You can also adjust the spices to make it as hot as you like. Serve this delicious Mexican-inspired dish over rice or tortillas for a hearty and satisfying meal.
Provided by Dahn Boquist
Categories Main Dish
Time 15m
Number Of Ingredients 14
Steps:
- Slice the flank steak into thin strips across the grain.
- Combine the cumin, sugar, salt, oregano, chili powder, and pepper in a small bowl.
- Toss the steak strips with the spices until they get completely coated. Let the steak sit for at least 20 minutes or place in the fridge overnight.
- Heat some oil in a large skillet over medium high heat until it gets smoking hot. When the oil is hot, work in batches to cook the steak strips. Add the steak strips in a single layer and let them sear for 1 to 2 minutes without moving them. When they get a caramelized brown color, give them a stir then transfer to a plate. Repeat with the rest of the steak strips then transfer them to a plate. You don't need to cook the steak all the way, just get it browned. The steak strips will cook more later in the recipe.
- Don't clean the skillet out. The pieces left behind from cooking the steak will loosen up when you cook the vegetables.
- Add the onions to the hot skillet and cook, stirring frequently until softened. Add garlic, jalapeño peppers, chipotle, and adobo sauce. Cook for 1 to 2 minutes stirring, until the peppers and garlic are fragrant.
- Pour in the wine or broth to deglaze the pan. Scrape up any cooked-on bits from the bottom of the skillet.
- Return the steak strips to the skillet and add the tomatoes. Give everything a stir and reduce the heat to medium. Cover with a lid and simmer for 15 to 25 minutes until the steak gets tender and the tomatoes break down into a juicy sauce.
- Remove the lid and simmer for 5 minutes to reduce the sauce.
- Serve with rice or roasted potatoes.
Nutrition Facts : Calories 587 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 180 milligrams cholesterol, Fat 20 grams fat, Fiber 5 grams fiber, Protein 67 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1492 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
MEXICAN BEEF SUPREME
My boyfriend is from Mexico and he whipped this up one night and it turned out great. Beef, onions, garlic and peppers cooked in a delicious salsa verde sauce. Serve with rice, beans and tortillas. You may also add some sour cream to the sauce to make it creamier or add it after as a garnish.
Provided by Melissa
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add the onion, and cook for a few minutes, then stir in the beef, and garlic. Cook, stirring frequently until meat is evenly browned.
- While the meat is cooking, stir together the lime juice, jalapeno, cilantro and green onion. When the meat is browned, stir in the cilantro mixture and oregano. Pour in the salsa, cover and cook for about 10 minutes, stirring occasionally, until the meat is cooked through.
Nutrition Facts : Calories 414.4 calories, Carbohydrate 8.6 g, Cholesterol 99.8 mg, Fat 27.9 g, Fiber 1.3 g, Protein 30.2 g, SaturatedFat 10.2 g, Sodium 237.8 mg, Sugar 3.4 g
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- Add garlic and oregano to a mortar and mash with the pestle.Then add the vinegar and mix well.Note: If you do not have a mortar and pestle, add the garlic, oregano and vinegar to a blender and blend until smooth.
- Add the garlic, oregano and vinegar blend.Add the oil.Stir and cover steaks well with marinade on all sides.Marinate for at least 1 hour or overnight.
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