Bistec, bistek, bifstek or beef steak all refer to small sliced steak that is the main ingredient in this recipe. The difference between this recipe and others is the quick marinade/adobo that gives the meat so much flavor!
Is this carne guisada?
Technically, yes, this is a carne guisada. When the word guiso or guisada is used in a recipe it refers to how it is cooked. Guiso means to stew. Typically a guiso is prepared in a pan on the stove top. It typically involves some ingredients to be sauteed, browned and then lightly stewed. Other words used to describe dishes like this would be estofado or cocido. I recently had someone tell me that carne gusiada was not Mexican??? What? Lol! Ok.
Don’t over marinate!
Some think that the longer you marinate, the more flavor in the end. Not true! In many cases, the vinegar or acid used in the marinade breaks down the meat too much. The results are a mealy texture, which is not pleasant at all. But, that’s just my opinion.
Molcajete or blender?
I love my molcajete, but I also love my blender! I do make a habit of using the molcajete when I can for my recipes. It’s important for me to keep it in practice. Plus, there is a sense of satisfaction, for me, when I prepare foods the traditional way. Your hands , in the kitchen, are one of the most important tools.
The instructions below do not include using the molcajete like I used in the original recipe. Of course you can use it or you can use a blender to prepare the marinade/adobo.
This recipe was inspired by one of the many hundreds of delicious recipes by Diana Kennedy. I have only tried a handful of her recipes and all were delicious!
Rice and Beans!
A side of rice and beans are the most common to serve with a carne guisada. Typically you see Mexican red rice and pinto beans. Oh, and you cannot forget the warm flour or corn tortillas! On this day I had black beans and a Mexican-style white rice. The rice is prepared the same as the red rice, minus any tomato.
Bistec Enchorizado. Spicy Marinated Beef!
Ingredients
- 2 pounds angus beef round steak chuck steak or ribeye steak
- 4 cloves garlic, roughly chopped
- 1 tsp sea salt
- 12 whole all spice
- 1 tsp. Mexican oregano
- 1/2 tsp whole peppercorns
- 1 tsp cumin seeds
- 1 tsp dried chiltepin or piquin
- 1 1/2 tsp annatto powder
- 3 tbsp apple cider vinegar
- 7 tbsp oil
- 1/2 large white onion diced
- 1 large poblano diced
- 5 roma tomatoes diced
Instructions
- Slice the steak into 1 inch cuts and set aside.
- Molcajete Version: Originally, I prepared this marinade in a molcajete! It's so soul satisfying for me to use the molcajete sometimes instead of the blender. Start by grinding the fresh garlic with 1 tsp. of salt. Gradually grind in the allspice, oregano, peppercorns, cumin seeds, chiltepin(or pequin) and annatto. Pour in the vinegar and the 4 tbsps. of oil. Stir well to combine.
- Blender version: To the blender, add the all spices, oregano, peppercorns, cumin seeds, chiltepin( or pequin), annatto powder, sea salt, garlic, vinegar and oil. Blend on high until very smooth. Read tips and substitutions in the NOTES part of this recipe. Chiltepin is spicy! If you prefer a mild version, eliminate the dried chiles.
- Pour the marinade over the beef and mix thoroughly until well coated. Cover and marinate for no more than 25 minutes.
- In a extra large skillet or pot, add the remaining 3 tablespoons of oil and preheat to medium for 5 minutes.
- Once oil is hot, add the beef and spread out evenly. Brown and sear the beef for 10 minutes. Stir as needed.
- Add the onions and poblanos and sauté for 6 minutes. Mix in the tomatoes. Reduce the heat slightly and continue cooking until tomatoes begin to break down and create a sauce. Taste for salt. Serve with rice, beans and warm tortillas.
Notes
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