Bistec Enchorizado. Spicy Marinated Beef!
Sliced beef steak with the flavors of Mexican chorizo! Tasty!
Servings 6 Servings
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
If using previously ground spices instead of whole spices for this recipe, cut the quantity in half. Taste the marinade and adjust the spices to your liking before adding it to the meat. Originally, I used a a spice grinder and a molcajete to prepare the marinade. If you cannot find annatto powder, substitute with achiote paste. I would use 1 tablespoon full of achiote. If you have time, try toasting the whole spices just until they are aromatic. This adds more flavor to your recipes! The marinade/adobo can be used for chicken, pork and seafood!