1 pound thin sliced(boneless) chuck steaks
red bell pepper, strips
2 cloves garlic, minced
1 1/2-2 cups salsa de mesa(previously cooked, recipe below)
Preheat oil to medium heat for a few minutes. Season the beef lightly on both sides with salt, pepper and garlic.
Sear the beef on all sides and cook until most of the liquid is absorbed in the pan.
Remove the beef for a moment onto a plate. Drizzle in a little more oil to pan if needed. Add the onions, poblano, bell pepper, serrano and garlic. Season lightly with salt and pepper and saute for 2 minutes.
Add the beef back in and cover with previously prepared salsa. Push the beef down so it’s mostly covered with salsa and vegetables. Reduce heat, cover and simmer for 6-8 minutes. Yields 4 servings
5 large roma tomatoes
2 serrano peppers , 1/4 piece of onion
1 clove garlic
Pinch of Mexican oregano, optional
1 tablespoon fresh lime juice
Salt to taste
Tips~ For a smoky salsa, switch out the serrano peppers for chipotles in adobo! If using the chipotles, do not add them until you are ready to blend the salsa. For a smoother salsa, you can peel the tomatoes once they cool.
Combine the tomatoes, chile serrano and onion. Cover with water and bring to a boil. Reduce heat and simmer for 10 minutes. Drain most of the water and transfer to the blender. Add all remaining ingredients. Blend until smooth, taste for salt. Enjoy warm or at room temperature. For a milder version, just reduce the chiles by half.
I made the Salsa de Mesa, it was really good! I put the leftovers in an old empty jar of salsa. How long will it keep in the refrigerator ?
Paul, it will only keep for a few days. My trick for keeping salsa fresher a few days longer is, place a piece of plastic wrap over directly onto the surface of the salsa. This will keep the air out. Cover with lid as usual and store in the colder spot in the refrigerator. it’s the constant temperature change and air that makes it spoil faster. So happy you liked the recipe.
Thanks for reply….. love the salsa, i will just make in small batches —- it’s so easy to make. I did add fresh chopped cilantro at the end… i am big Cilantro fan
We love cilantro too!
So goood! I ended up cheating and using the salsa with chicken broth and chipotle in adobe sauce for the chicken Tinga. This was definitely an easy dish and paired well with your Mexican rice recipe!
Oh good Marie! I am just happy you are in your kitchen and having fun with the process. Thank you for sharing your experience with me.