Salsa Borracha Braised Beef
This savory beef dish is delicious on grilled cheesy corn tostadas as a starter for a carne asada day!
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.
- 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.
Notes
It is more traditional to use beef in this recipe, but would be delicious with pork butt or grilled chicken thighs. For a meatless version I love to use mushrooms and roasted poblano strips(rajas).