Bistec en Chile Rojo – Steak in Red Sauce | Country Festival

This is a childhood dish my mom cooked for our family. It brings lots of memories and this recipe is very special, because it is my Mom’s. It is NOT spicy, don’t let the color fool you, the sauce is red but it is very savory. You can make it spicy by adding a jalapeño or 2-3 árbol dried chiles.

Ingredients

2 LBS Steak, thin slices, sirloin works well

1 1/2 Cups Cooked Nopales – buy the readymade jar, just rinse.

1 Potato, small cubes

4 Guajillo Chiles, seeded and deveined

1 Roma Tomato

1 Jalapeno (optional for spice)

¼ of a medium onion

1 Garlic Clove

3 Tablespoons cooking oil

½ teaspoon Cumin seeds or Powder

Salt and Pepper to taste

4 cups water

Instructions

1. In a small pot, add water and simmer the following for 20 minutes on med-low: chiles, roma tomato, jalapeno, onion and garlic. Turn heat off and let it cool for 10-20 minutes.

2. In a blender add those ingredients and add 1 ½ cup of the cooked water. Add the cumin and salt/pepper. Blend until smooth, strain the sauce and set aside.

3. In a large saucepan or the instant pot (sauté): add the oil and sauté the steak and potatoes for about 5-7 minutes.

4. Add the nopales and sauce. Cover and let it simmer. On the stovetop 25 minutes, in the Instant Pot, High Pressure for 5 minutes with natural pressure release.

5. Adjust salt and Serve with a side of rice.

Corning Ware Featured: 1 Quart Country Festival