Bistec Borracho

Name: Bistec Borracho
Ingredients: 8 oz dark beer; 4 minced garlic cloves; 1 lime, juiced; 1 tbsp Maggi jugo; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp black pepper; 2.5 tsp salt; 2 lbs steak; 0.25 cup tomato sauce (El Pato hot); 1 tsp beef bouillon mix; 1 cup water or beef broth; 2 hatch pepper or Anaheim peppers; 1 Serrano or jalapeño; 1 small onion; 3 Roma tomato; oil; cilantro

Serves 1

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Bistec Borracho

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Serves 1

Directions

1In a bowl, combine beer, minced garlic, lime juice, Maggi jugo, ground cumin, chili powder, salt, and black pepper to make the marinade.
2Reserve 1/4 cup of the marinade.
3Add the steak to the remaining marinade, ensuring it's well coated.
4Cover and marinate for at least two hours.
5Heat a little oil in a pan over medium-high heat.
6Drain the steak from the marinade and add it to the hot pan.
7Cook until the meat begins to brown and releases its juices.
8Continue cooking until all the juices have evaporated.
9Lightly fry the cooked steak for about two minutes.
10Remove the steak from the heat.
11Add a little more oil to the pan.
12Sauté the onion and peppers.
13After two minutes, add the tomatoes.
14After another two minutes, add the reserved marinade, tomato sauce, and beef bouillon water or beef broth.
15Mix well and bring to a simmer.
16Maintain on a simmer for about 10 minutes or until the sauce reduces.
17Return the cooked bistec borracho to the pan and mix with the sauce.
18Allow the flavors to combine for about five minutes.
19Sprinkle with cilantro before serving.

Ingredients

8 oz dark beer
4 minced garlic cloves
1 lime, juiced
1 tbsp Maggi jugo
1 tsp ground cumin
1 tsp chili powder
1 tsp black pepper
2.5 tsp salt
2 lbs steak
0.25 cup tomato sauce (El Pato hot)
1 tsp beef bouillon mix
1 cup water or beef broth
2 hatch pepper or Anaheim peppers
1 Serrano or jalapeño
1 small onion
3 Roma tomato
oil
cilantro

Equipment

bowlpan

Bistec Borracho

Serves 1

facebook.com

Bistec Borracho

facebook.com

Serves 1

Directions

1In a bowl, combine beer, minced garlic, lime juice, Maggi jugo, ground cumin, chili powder, salt, and black pepper to make the marinade.
2Reserve 1/4 cup of the marinade.
3Add the steak to the remaining marinade, ensuring it's well coated.
4Cover and marinate for at least two hours.
5Heat a little oil in a pan over medium-high heat.
6Drain the steak from the marinade and add it to the hot pan.
7Cook until the meat begins to brown and releases its juices.
8Continue cooking until all the juices have evaporated.
9Lightly fry the cooked steak for about two minutes.
10Remove the steak from the heat.
11Add a little more oil to the pan.
12Sauté the onion and peppers.
13After two minutes, add the tomatoes.
14After another two minutes, add the reserved marinade, tomato sauce, and beef bouillon water or beef broth.
15Mix well and bring to a simmer.
16Maintain on a simmer for about 10 minutes or until the sauce reduces.
17Return the cooked bistec borracho to the pan and mix with the sauce.
18Allow the flavors to combine for about five minutes.
19Sprinkle with cilantro before serving.