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Bisteces en salsa de chipotle (thinly sliced steaks in chipotle salsa) recipe

Bisteces en Salsa de Chipotle
Bisteces en Salsa de Chipotle
Amy Hernandez

For a quick and hearty meal that is perfect for fighting off the doldrums of the short winter days, Bisteces en Salsa de Chipotle is sure to fit the bill. With only 20-25 minutes from start to finish, these tender, succulent steaks will easily fool even the best of critics into thinking that they have been simmering for hours. Full of smoky flavor and kissed with a touch of heat, Bisteces en Salsa de Chipotle bring your palate back to life.

Bisteces en Salsa de Chipotle

2 lbs of very thinly sliced sirloin steaks
salt to taste
2-4 Tb oil for frying

4 roma tomatoes
3 dried chipotle chiles
2 cloves of garlic
½ small onion
¼ tsp whole cumin seeds (scant)
4 Tb oil for frying
Salt to taste

Season steaks with salt and set aside. Heat a large skillet or Dutch oven to high heat, and 1 Tb oil and fry steaks in small batches until evenly browned. Remove steaks and set aside.

While steaks are frying, place tomatoes and dried chipotles in a medium-sized sauce pan and cover with water. Bring to a boil and cook until tomatoes are soft all the way through and chiles have rehydrated (about 10 minutes). Using a slotted spoon, transfer tomatoes and chiles to a blender jar. Add garlic, onion, and cumin seed, and blend salsa until smooth. If salsa is very thick, thin with cooking liquid to suit your taste.

Return large skillet used for frying steaks back to heat. Add 1 Tb oil and carefully pour in salsa. Fry the salsa for 1-2 minutes to season, stirring constantly. Return steaks to the salsa, cover and cook together for 5-7 minutes. Add more cooking liquid or water as needed if salsa becomes too thick. Check for salt. Serve with warm corn tortillas and a side of arroz blanco and frijoles de olla.

Bisteces en Salsa de Chipotle in Chicago:

Thanks to all of the great local Hispanic markets, it is now possible to find good quality dried chipotle chiles. They are generally located with the other spices and dried chiles that are packaged in 3 to 6 oz cellophane bags. For convenient one stop shopping for steaks and chiles that are frequently replenished (and don’t have a chance to become stale) try the Carnicerias Guanajuato chain for a safe bet.


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