Bistec a la Mexicana or in this case Beef tips Mexican Style are very easy to prepare the meal. It requires few ingredients and in a short amount of time, you have dinner ready. There is a Dutch market — not far from my home — where Amish people come and sell their goods: bread, pies, milk, poultry, meat, cheeses, organic produce when in season and many other things.
Bistec a la Mexicana / Beef Tips Mexican Style
People gather outside before it opens in the morning, just to get a seat in their dinner for breakfast or to buy the best of their products. I had to be there before opening one of these days in order to get the beef tenderloin tips. I went twice in the last two weekends but the good cuts were already gone. The only thought that crossed my mind was: What? No Meat!! So the week after I decided to go before opening time.
It was 28 degrees plus the wind factor. I was surrounded by about 20-something other people. It didn’t matter because this time I was not getting out of there without my 2 pounds of beef tenderloin tips. I felt like those people outside a shopping mall at midnight on Black Friday trying to get the best deals. Anyway, I got the meat and cooked one of the most popular dishes in a restaurant menu in many northern states of México: Bistec a la Mexicana.
Northern states, like Chihuahua and Sonora, are well known for the quality of their beef, and this recipe is one that’s very easy to make from this part of the country.
If you like Mexican food and beef... you have a winner here.
Enjoy!!
How to make Bistec a la Mexicana
- Using a molcajete or mortar, grind the black peppercorns and cumin. Add the garlic and crush to form a paste. (Please check the ingredients list below)
- Add the spices paste to the beef tips and mix. Add salt. Let it marinate for at least 1 hour in the refrigerator.
- Meanwhile chop the tomatoes, serrano peppers and onion.
- In a large skillet heat the oil at medium-high heat.
- Add the onion and cook for about 3 minutes and add the beef tips and garlic. Keep cooking until beef is browned. About 8 minutes.
- Add the serrano peppers and keep cooking for 2 more minutes.
- Now add the tomatoes and season with salt. Cook for about 12 more minutes until sauce thickens and meat is tender.
You can accompany this dish with Mexican rice, beans, and tortillas. I prefer bread to dip into the sauce.
Did you like the recipe? Please let me know in the comments section, do you have questions, or share the link with your friends. I hope you have an incredible time cooking!
Provecho!
Mely Martinez, the cook at Mexico in my Kitchen!
More recipes:
Bistec Encebollado
Easy Steak Seasoning
Beef Tips Mexican Style
Ingredients
- 2 pounds of beef tips
- 4 large tomatoes
- ½ medium size onion
- 4 serrano peppers
- 2 cloves of garlic peeled
- ½ teaspoon of black peppercorns
- ½ teaspoon of cumin
- Salt to taste
- 2 tablespoons of vegetable or olive oil
Instructions
- Using a molcajete or mortar, grind the black peppercorns and cumin. Add the garlic and crush to form a paste.
- Add the spices paste to the beef tips and mix. Add salt. Let it marinate for at least 10 minutes in the refrigerator.
- Meanwhile chop the tomatoes, serrano peppers and onion.
- In a large skillet heat the oil at medium high heat.
- Add the onion and cook for about 3 minutes and add the beef tips and garlic. Keep cooking until beef is browned. About 8 minutes.
- Add the serrano peppers and keep cooking for 2 more minutes.
- Now add the tomatoes and season with salt. Cook for about 12 more minutes until sauce thickens and meat is tender.
- You can accompany this dish with Mexican rice, beans and tortillas. I prefer bread to dip into the sauce.
Tom
Made this delicious recipe, it's simple to make. It fed 6 adults with a side of Spanish Rice and refried frijoles. You'll be coming in your pants. Mel, thank you for sharing. Love your recipes.
T
LG
I just made this for dinner and it was so delicious, thank you! Fast and easy but full of flavor. I love your website!
Mely Martínez
Thank you LG!
Rick P
Absolutely wonderful
Tiffany
This looks so delicious! 🤗😋
PJ Camp
Gracias de Uruguay. Esta receta es mucho mas facil que lo que estaba usando.
Saludos,.
Thank you from Uruguay. This recipe is easier than what the one I was making.
mmartinez
Saludos hasta Uruguay PJ Camp.
PJ Camp
Can I substitute Poblano chilis for the Serrano peppers. I have an abundance of Anaheim and Poblano in my garden but not one Serrano.
mmartinez
Hello PJ Camp,
Yes, you can use those poblanos or Anaheim.
PJ Camp
Thank you, Mely. Do you have a Salsa Verde recipe you can share?
mmartinez
Hello PJ Camp,
Yes, follow this link: Salsa Verde
C. Lozano-De La Rosa
Mely, estoy aprendiendo a cocinar para mi solamente debido al fallecimiento de mi esposa hace casi un año. Quisiera agradecer tu guia culinaria pues un reflejo de mi alimentacion durante mis años mozos. La facilidad con que presentas la elaboracion de los platillos es unica e increible. Gracias por todo!!
Nikki Romero
Hi Mely!
I would love to try this tonight. It looks delicious! Just a question on the process though. When we cook tenderloin or sirloin sliced thinly (usually just takes a couple of minutes to cook, like steaks) for more than 5 minutes, it easily becomes tough or chewy instead of tender. In this recipe, it's about 22 minutes after adding the beef. My husband is quite picky about "overcooked" beef and likes it cooked "just right". I'm afraid it'll make the beef tougher again if I cook it that long. Any advice? Is it the type of meat? Or cooking process? I have sirloin in the freezer now. Can I use that instead?
Mely
Hello Nikki,
Sorry for the late reply, I guess we are in different time zones 🙂 You're right, when cooking with tenderloin or rib eye, the cooking times are shorter. We use grass-fed and it usually takes longer compared to commercially sold meats. Reduce the meat's cooking time to 4 minutes then add the rest of the ingredients as listed, reducing the total cooking time to 15 minutes.
And yes, you can use other types of meat. Most of the cooking time after adding the meat is at a low temperature, to gently simmer the sauce and have a tender meat.
Thanks for visiting and happy cooking,
Ginny Alarcon
Mely: I made this yesterday and it turned out awesome! My husband has not stopped talking about it. In fact he ate it for both lunch and dinner. And let me tell you that man is picky so if he enjoys it that's really saying something.
He is Mexican and I am American. We are currently living in Mexico (near Iguala, GRO). Believe it or not it's difficult to find good Mexican dishes over here. We have Street Food (Gorditas, Quesdillas, etc), Cocina Economicas, & a few fancy places, but nothing resembling a good family restaurant like we have in the States. I actually prefer to eat in and am trying to learn to cook all of the foods my husband grew up on. So thank you for this and I am looking forward to trying more of your recipes.
Mely
Hello Ginny,
Thank you for taking the time to leave a comment. It is so nice to know this recipe was well accepted by your husband. when growing up, my mom sometimes will add vegetables to this dish to make us, picky eaters kids, have some vegetables. She used to add chayotes, zucchini or carrots. Just giving you an idea.
Again thank you and happy cooking!
Mely