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Salsa Borracha Braised Beef

Course Beef, Main Course
Cuisine Mexican
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 6 Servings

Ingredients

  • 2 pounds of rib eye chuck-eye or chuck roast,cubed
  • Salt and pepper to taste
  • 1 1/2 tablespoons avocado 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

Serving Suggestions

  • chopped cilantro
  • lime wedges
  • tostadas
  • shredded cheese I like grated Chihuahua or muenster

Instructions

Directions:

  • 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.