Today’s recipe was adapted from a recipe originally shared with me by my cousin Victor, who lives in Mexico. This is an easy stove top version of a grilled recipe. That being said, there will be a grilled version before the summer is out! I promise. I love a tasty food challenge, as long as I have more than 20 minutes, Lol! #chopped The first time I prepared this recipe, I did use the rib-eye and it was delicious! I have tried it with beef stew meat, but it was not as tender. In today’s version, I took advantage of this smoky, delicious beef chuck roast we smoked last week. It’s super tender already and after it braised in this stove top version of salsa borracha, it was amazing. I am thankful for my family and my extended family in Monterrey, Mexico. I love that they get excited about cooking as much as I do. And not only the female side of the family, but many of my male cousins are a force to be reckoned with when it comes to cooking! Every recipe, every photograph, I share a little bit of myself. Enjoy!! #foodieforlife #mexicanfood #familia
- 2 pounds of rib eye chuck-eye or chuck roast,cubed
- Salt and pepper to taste
- 1 1/2 tablespoons grapeseed or canola oil
- 1 medium white onion diced
- 4 cloves garlic minced
- 2 serrano peppers minced
- 5 Roma tomatoes diced
- 12 oz bottle of Mexican dark beer like Modelo
- 1 1/2 tablespoons Maggi sauce
- chopped cilantro
- lime wedges
- shredded cheese I like grated Chihuahua or muenster
- Slice the beef into ½ inch cubes. Season lightly with salt and pepper. Add 1 1/2 tablespoons of grapeseed or canola oil to a heavy pan. Preheat for 5 minutes at medium/high heat. Add beef and cook it until it almost looks like chicharrones, browned nicely with crispy edges.
- Add the onions, garlic and serrano peppers and saute for 3 minutes. Add the tomatoes and cook for another 5 minutes.
- Add the beer, salt and pepper. Bring to a boil, reduce to a simmer, cover and cook until almost broth has reduced and becomes thick. If you like it with more broth/salsa, just cook it for less time. Taste for salt along the way, add if needed.
Smoked beef chuck roast….Perfect for this recipe.
All the makings of a pico de gallo, tomato, serrano, onion, garlic and cilantro to finish.
I enjoy using a little Maggi seasoning in my dishes, especially beef dishes.
Serving suggestions:This dish is a good topping for tostadas, add some shredded cheese to the tostadas and melt in the oven or on the grill, top them with salsa borracha. Garnish w/ cilantro and lime wedges.
And then the next day…..Mini Gorditas Stuffed with Salsa Borrcha Beef!! You can find the full recipe on how to prepare gorditas on my blog. Type “gorditas” into the search bar. These are prepared with masa harina.
Salsa Borracha Stuffed Mini Gorditas de Maiz~