Bisteces Entomatados
Spicy Beefsteaks with Tomatoes
This week´s recipe is a simple one pot beef recipe, using the grass fed beef from my butcher, the gorgeous organic produce from our area and the potatoes from the Sierra Norte. We added a bit of Chintestle , our SOMH smoked mole paste as a secret ingredient, but it’s even great without it! We are so blessed to have these great ingredients! Serve it with some sautéed greens and you have a very satisfying meal. You can serve the leftovers as a hearty breakfast with a fried egg on top or a chunk of homemade bread (since people really seem like they are baking!!) I used sirloin steaks that she pounded out just a little. You can easily substitute chicken thighs or even thickly sliced eggplant and just adjust the cooking time somewhat. Have fun with it!
Makes 6 to 8 servings
Ingredients
Sea salt and pepper
1½ pounds boneless round steak, slightly pounded
5 tablespoons sunflower or olive oil
1½ medium white onions, halved and thinly sliced
1½ pounds tomatoes (3 medium - large round or 12-15 plum), sliced
3–4 fresh chiles jalapeños, seeded and cut in strips
2 tablespoons finely chopped garlic
1 teaspoon dried Oaxacan oregano
1-2 tablespoons Seasons of My Heart Smoked Mole ( Chintestle) paste, optional
1½ pounds red potatoes, sliced in ¼-inch slices
2 cups chicken stock
Adjust the sea salt, to taste.
½ cup parsley leaves, finely chopped
Method
Salt and pepper steaks lightly. In a 6-quart heavy braising pot with a lid, fry the meat in 3 tablespoons of the oil over high heat for 1½ minutes on each side or until brown. Do not crowd the meat in the pan. When done, remove from the pot and set aside.
Add the remaining 2 tablespoons of oil to the pot and sauté the onions until translucent, stirring constantly, about 3 to 5 minutes. Add the tomatoes and caramelize them until their juices come out (about 4 minutes), stirring as needed, but don't break up the tomatoes entirely.
Lower the heat to medium, add the chiles and garlic, and continue to cook. Add the oregano, 1 teaspoon each sea salt and black pepper and stir.
Lay the potato slices on top of the mixture, then the steaks and any of their juice. Dissolve the smoked mole paste ( optional) in the chicken stock and add it to the pot slowly.Sprinkle the parsley leaves on top. Cover, lower the heat to a simmer, and cook for 1 hour.
Serve with tortillas, steamed green beans or Frijoles Negros de Olla, or fried eggs on the side for a hearty breakfast.
Hint: The tomatoes really need to caramelize or they won't have the sweetness they need to have to make this its best
