Recipes

Beef Short Ribs

Beef Short Ribs

Costillas de Res
Slow-cooked beef short ribs are typical of the rustic cooking style of northern Mexico's cattle country. Look for lean, meaty well-trimmed ribs in specialty meat markets, and ask the butcher to cut the ribs into 3-inch pieces. Short ribs are pretty tough, but have great flavor if cooked long enough to get really tender. Serve with soupy beans (Basic Pot Beans) and Fresh Salsa Mexicana.
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Ingredients

Makes 4 servings

Instructions

  • In a medium dry skillet, over medium heat, toast the chiles on both sides until they release their aromas and blister in a few places.
  • (Do not burn, or they will be bitter.
  • ) Put the toasted chiles in a bowl of hot water and soak about 20 minutes.
  • Put the soaked chiles in a blender, and discard the soaking water.
  • Add the oregano, cumin, garlic, tomato sauce, vinegar, honey, and ½ teaspoon of the salt to the blender and purée until smooth.
  • If the mixture is too thick to blend, add water, about 1 tablespoon at a time, to release the blades.
  • Scrape the chile purée into a bowl and reserve.
  • Preheat the oven to 350°.
  • In a heavy ovenproof pan, heat the oil over medium heat and brown the beef on all sides.
  • Season with the remaining salt and the pepper.
  • Transfer to the oven, cover, and bake 40 minutes.
  • Spoon chile puree equally over the ribs and bake 20 more minutes.
  • Add the onions and cilantro.
  • Cover and bake 35 to 45 more minutes, or until the meat is falling-apart tender.
  • (Total cooking time, about 1 hour, 40 minutes, or longer.
  • )

Notes & Wine Advice

Serve the ribs with the onions and sauce.
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Course; Beef
Cuisine; Mexican

Oven-Barbecued Beef

Oven-Barbecued Beef

Barbacoa de Carne al Horno
Mexican barbacoa is traditionally cooked in a pit, but these days we aren't likely to dig a pit when we can emulate the flavor and tenderness of barbacoa by roasting the meat slowly in a home oven. Beef chuck roast is a good cut for this cooking method. The meat can be shredded for great tacos and burritos, or served in chunks with beans and rice. Don't forget the guacamole and fresh salsa.
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Ingredients

Makes 6 to 8 servings

Instructions

  • Put the meat in a large ovenproof casserole dish or Dutch oven.
  • Add the remaining ingredients to the dish.
  • Turn the meat 2 to 3 times to distribute the ingredients.
  • Seal tightly with aluminum foil and refrigerate at least 2 hours or up to overnight.
  • Remove the meat from the refrigerator about 1 hour before cooking.
  • Preheat the oven to 300°.
  • Then, roast the meat, covered, until falling-apart tender, about 4 hours.
  • Transfer the meat to a large platter.
  • Pour the juices into a strainer over a large saucepan, pressing on the solids to extract the juices.
  • (There will be about 1½ to 2 cups of liquid.
  • ) Discard the debris.
  • Bring the broth to a boil over high heat and cook until reduced to about 1 cup.
  • When meat is cool enough to handle, separate into chunks or shred it.
  • Discard fat and connective tissue.
  • Put the meat into the reduced pan juices.
  • Add salt, if needed.

Notes & Wine Advice

Serve hot
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Course; Barbecue / Beef
Cuisine; Mexican

Steak, Yucatán Style, with Green Seasoning Paste

Steak, Yucatán Style, with Green Seasoning Paste

Bistec de Recado de Bistek
A tender steak coated with Yucatán's recado de bistek (green seasoning paste) cooks to flavorful perfection over hot coals on an outdoor grill. These steaks have bold flavors that I really like. Sliced tomatoes, avocados, and crunchy lettuce are the only accompaniments necessary.
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Equipment

  • Small bowl

Ingredients

  • Makes 4 servings
  • 3 teaspoons Yucatán Green Seasoning Paste
  • 2 teaspoons fresh lime juice
  • 1 teaspoon olive oil plus extra to oil the grill
  • ¼ teaspoon salt
  • 4 6- to 7-ounce New York or rib-eye steaks, 3⁄4-inch thick

Instructions

  • In a small bowl, mix the seasoning paste, lime juice, olive oil, salt, and pepper.
  • Trim the fat from the steaks and spread both sides with a thin coat of the seasoning paste.
  • Put the steaks on a plate and let season about 1 hour.
  • Meanwhile, prepare an outdoor grill and brush the grill with oil.
  • When the coals are hot, brush a bit more oil on the steaks to prevent sticking, and place the steaks on the grill.
  • Cook about 4 to 5 minutes per side, or until browned on the outside and still pink and juicy inside for medium rare or adjust time for desired doneness.
  • Serve at once.
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Course; Beef
Cuisine; Mexican

Rib Steaks with Ancho Chile–Red Pepper Cream Sauce

Rib Steaks with Ancho Chile–Red Pepper Cream Sauce

Bistec con Crema de Chile Ancho y Pimientas Dulce
Ancho chile, puréed with red bell pepper, cream, and broth makes a rich sauce that's excellent with tender beefsteak. Grill the steak on an outdoor barbecue or on a stove-top grill pan. Start the meal with Caesar Salad (which originated in Tijuana) and serve Yellow Rice with Peas with the meat.
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Ingredients

Makes 4 servings

  • Ancho Chile and Red Pepper Cream Sauce
  • 4 7- to 8-ounce boneless rib-eye steaks, about 2⁄3-inch thick
  • Salt to taste
  • Freshly ground pepper to taste
  • 1 tablespoons olive oil or vegetable oil

Instructions

  • Prepare the sauce.
  • Reserve off heat in the pan.
  • Trim the steaks of excess fat.
  • Season with salt and pepper.
  • Rub the steaks all over with oil.
  • Prepare a barbecue fire, or heat a stove top grill pan over medium high heat.
  • Cook the steaks about 4 minutes per side or until well marked from the grill or pan, but still pink and juicy inside, or to desired doneness.
  • Let the meat stand 5 minutes.
  • Meanwhile, reheat the cream sauce.

Notes & Wine Advice

Serve hot with the sauce.
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Course; Beef
Cuisine; Mexican

Steak with Cascabel Chile and Lime

Steak with Cascabel Chile and Lime

Steak with Cascabel Chile and Lime
Bistec con Chile Cascabel y LimónCascabel chiles are small, dried dark red chiles that are round like a ball and range from moderately hot to very hot. They are named cascabel, which means "rattle" because, when shaken, the chile seeds make a rattling sound. Cascabels are often used for table sauces in central Mexico. For this recipe, a chile paste made from the cascabels is slathered on the steak as it cooks, giving the meat an intense spicy flavor balanced by lime juice that's squeezed over the cooked steak.
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Ingredients

Makes 4 servings

Instructions

  • Pull firmly, but gradually, on the chile stems to release the seed pod and stems.
  • Shake out remaining seeds.
  • In a small dry skillet over medium heat toast the chiles, pressing with a spatula and turning, until aromatic and slightly softened, 10 to 15 seconds.
  • Put the chiles in a bowl and barely cover with hot water.
  • Cover the bowl and soak the chiles about 30 minutes.
  • Meanwhile, heat 1 teaspoon of the oil in the same skillet and cook the onion and garlic over medium-low heat until softened, about 4 minutes.
  • Transfer to a blender.
  • Taste the chile-soaking water, and if it’s not bitter, save it for the sauce.
  • Lift the chiles from the water and add them to the blender.
  • Add 3 tablespoons chile water and 2 tablespoons tap water (or 5 tablespoons water).
  • Purée smooth, scraping down the sides of the blender.
  • Scrape the paste into a fine-mesh strainer placed over a bowl.
  • Press with the back of a wooden spoon to release the pulp.
  • Stir ¼ teaspoon of the salt into the paste.
  • Put the remaining oil on a plate and coat the steaks, 1 at a time, on both sides with oil.
  • Season with salt and pepper.
  • Heat a large nonstick skillet over medium-high heat.
  • Lay 2 of the steaks in the hot pan.
  • Spread about 1 teaspoon of chile paste on top of each steak.
  • Cook until the steaks are browned on the bottom, about 5 minutes.
  • Turn the meat and spread 1 teaspoon of chile paste on the cooked side.
  • Cook until the steaks are done to your taste, about 3 more minutes for medium rare.
  • Transfer to a plate and cover to keep warm.
  • Wipe pan.
  • Repeat with the remaining 2 steaks.

Notes & Wine Advice

Serve hot with lime wedges.
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Course; Beef
Cuisine; Mexican

Steak with Tomato and Chili Sauce

Steak with Tomato and Chili Sauce

Bistec con Jitomate y Chili en Polvo
The more traditional method for making this sauce is by soaking and then grinding dried chiles, but a delicious sauce can also be made with prepared ground ancho or pasilla chili powder. I developed this sauce after being asked by students in my classes how to use Mexican chili powders in place of whole dried chilies. The general rule is to use one tablespoon of pure chili powder for each dried chile, but it's always safer to start with less, and then taste. More can always be added, but not taken out if the sauce is too hot. Pure ground chili, with no seasonings added, can be found in cellophane packages in the Mexican section of most supermarkets or in Mexican markets.
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Ingredients

Makes 4 servings

  • 3 teaspoons vegetable oil
  • 1 corn tortilla cut in quarters
  • 1 large white onion halved and thinly sliced
  • 2 medium tomatoes cored and chopped
  • 2 ⁄3 cup canned beef broth
  • 1 medium garlic clove peeled and thinly sliced
  • 2 teaspoons pure ground ancho or pasilla chili powder
  • ½ teaspoon dried oregano Mexican variety preferred, crumbled
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 4 boneless New York strip steaks 3⁄4-inch thick
  • 3 jalapeño chiles seeded, veins removed, and cut in thin strips
  • 3 tablespoons chopped fresh cilantro

Instructions

  • In a medium skillet, heat the oil until shimmering and fry the tortilla pieces, turning, until crisp and golden brown on both sides.
  • Drain on paper towels and reserve.
  • In the same skillet cook the onion, stirring, until softened, 3 to 4 minutes.
  • With tongs, remove about ¾ of the onion and reserve in a bowl.
  • Transfer the remaining onions to a blender, and add the tomatoes, broth, garlic, ground chili, oregano, and ½ teaspoon of the salt.
  • Blend as smooth as possible.
  • Transfer the sauce to a saucepan and bring to a boil.
  • Reduce heat to low, cover and simmer 8 to 10 minutes, stirring frequently, until the sauce thickens and the flavors blend.
  • Keep warm.
  • In a large skillet, heat the olive oil over medium-high heat and cook the steaks 3 to 4 minutes per side or until browned on the outside and pink and juicy inside for medium rate, or adjust time for desired doneness.
  • Season with the remaining salt.
  • Transfer the meat to a warm platter.
  • To the skillet, add the reserved onions.
  • Add the jalapeño chile strips.
  • Cook, stirring about 2 minutes or until completely heated through.
  • The chile strips will still be crisp and bright green.
  • To serve, pour a portion of the heated sauce in the center of each of 4 plates.
  • Put 1 steak on the sauce and top with the onion and chile strips.
  • Sprinkle each serving with cilantro.
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Course; Beef
Cuisine; Mexican

Steak with Avocado Butter and Mango Salsa

Steak with Avocado Butter and Mango Salsa

Bistec con Mantequilla de Aguacate y Salsa de Mango
There is great appeal to this classy new dish for the simple and elegant way the ingredients are presented. An innovative crop of Mexican chefs have emerged, especially in Mexico City, where stylish restaurants like Villa Maria are showcasing Mexican cuisine in exciting new ways. Here, a succulent tenderloin steak is grilled, then topped with creamy avocado butter and garnished with cold mango salsa. Black beans would be a good choice to complete the plate.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the mango salsa and the avocado butter.
  • Cover and reserve.
  • Prepare an outdoor grill, or, preheat a stovetop grill pan or oven broiler.
  • Season steaks with salt.
  • Add pepper, if desired.
  • Brush the steaks with vegetable oil.
  • When the coals are hot, or broiler or stovetop pan is hot, cook the steaks about 4 minutes per side, or until browned on the outside and pink and juicy inside for medium rare, or adjust time for desired doneness.
  • Put 1 steak on each of 4 plates.
  • Top each steak with about 1 tablespoon of avocado butter.
  • Spoon mango salsa on the side.
  • Pass extra avocado butter and salsa at the table.
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Course; Beef
Cuisine; Mexican

Beef Steaks with Red Chile and Wine Sauce

Beef Steaks with Red Chile and Wine Sauce

Bistec con Salsa de Chile Rojo y Vino
A special chile and wine sauce tops some excellent steaks at Tequila, a restaurant in Cabo San Lucas, an area of popular resorts at the tip of Baja, Mexico. This is tourist country, but here the chef has a creative touch and turns out good classic Mexican dishes as well. Serve the steaks with roasted potatoes and a green vegetable.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the ancho chiles, then cut them into pieces and soak in hot water to soften, 15 minutes.
  • Meanwhile put the tomatoes and garlic cloves in a small, dry nonstick skillet and pan-roast them, turning occasionally with tongs, until the garlic is slightly soft with some brown spots, about 5 minutes.
  • Transfer to a blender.
  • Continue to cook the tomatoes another 2 to 3 minutes, or until they are charred a bit on both sides.
  • Add to the blender with the garlic.
  • Add the soaked ancho chiles, the crushed red pepper, and ½ cup of the chicken broth.
  • Blend until very smooth.
  • Reserve in the blender.
  • In a medium saucepan, heat 1 tablespoon of the oil over medium heat.
  • Add the puréed mixture gently to the pan (so it won’t splatter) and cook, stirring, 1 minute.
  • Add the wine and the remaining chicken broth.
  • Bring to a boil, then reduce the heat to medium-low and simmer, stirring frequently to prevent sticking, until reduced and thickened, about 10 minutes.
  • Stir in the butter and ½ teaspoon of the salt.
  • Reserve off heat.
  • Heat the remaining oil in a large nonstick skillet over medium-high heat.
  • Season the steaks with salt and pepper.
  • Cook the steaks 3 to 4 minutes per side or until browned on the outside and pink and juicy inside, or adjust time for desired doneness.
  • Reheat the sauce.

Notes & Wine Advice

Serve the steaks with a portion of the sauce spooned on top. Pass any remaining sauce at the table.
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Course; Beef
Cuisine; Mexican

Grilled Beef, Sonoran Style, with Onions and Chile Strips

Grilled Beef, Sonoran Style, with Onions and Chile Strips

Carne Asada con Cebollas Fritas y Rajas
Carne asada is meat cooked over coals or on a griddle. In Sonora, in northern Mexico, beef tenderloin is often used. In this recipe the whole tenderloin is trimmed of all fat and thinly sliced lengthwise, in the traditional Mexican way, with the grain.Poblano Chile Strips with Fried Onions are served with the meat. Other traditional accompaniments include refried beans, fresh salsa, guacamole, and soft tortillas.
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Ingredients

Makes 6 servings

Instructions

  • Trim the tenderloin of all fat, and cut it in half crosswise.
  • Cut each half lengthwise into thin slices (about ⅓ inch) with the grain.
  • Put the meat on a platter.
  • In a small bowl, mix the garlic, pepper, and cumin.
  • Add the olive oil and work into a paste.
  • Spread the paste all over the meat.
  • Cover with plastic wrap and marinate in the refrigerator 3 hours or overnight.
  • Prepare the poblanos with onions.
  • About one hour before cooking the meat, prepare an outdoor grill fire.
  • When the coals are ready, grill the meat over a very hot fire about 2 minutes per side or until browned on the outside and pink and juicy on the inside, or to desired doneness.
  • Season the meat with salt and sprinkle with lime juice.

Notes & Wine Advice

Serve the meat with the fried onions and poblano chiles.
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Course; Beef
Cuisine; Mexican

Beef and Cheese Volcano

Beef and Cheese Volcano

Volcán con Carne
Mexico City might be called the restaurant "capital" of the country, with foods from every region of Mexico and many foreign countries represented. This activity on the restaurant scene has brought an increased focus on quality foods and special presentations. El Farolito is a restaurant with several lively locations in the capital city, and I especially liked its modern twist on a beef tostada (served on a fried tortilla) made to suggest an erupting volcano.
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Ingredients

Makes 4 servings

  • Oil for frying
  • 4 corn tortillas
  • Salsa of choice purchased or homemade
  • Classic Guacamole or purchased
  • 4 beef tenderloin fillet steaks or New York strip steaks 3⁄4-inch thick
  • 1 teaspoon salt or to taste
  • Freshly ground pepper to taste
  • 1 large white onion halved lengthwise and thinly sliced
  • 1 cup shredded manchego or Monterey Jack cheese
  • 6 to 8 cilantro or parsley sprigs

Instructions

  • Preheat oven to 400°.
  • In a heavy skillet, heat oil to a depth of about ½ inch until the oil shimmers.
  • Fry the tortillas, 1 at a time, until crisp and light brown on both sides.
  • Drain on paper towels.
  • (The tostadas can be fried up to 2 days ahead.
  • Cool, then store in a cupboard in a sealed plastic bag.
  • )
  • Prepare the salsa and guacamole, if using homemade.
  • Then, pour off all but about 1 tablespoon of the tortilla-frying oil in the skillet, and heat until hot.
  • Fry the steaks about 4 minutes per side or until browned on the outside and still pink and juicy inside, for medium-rare, or adjust time for desired doneness.
  • Season with ½ teaspoon of the salt and a bit of pepper.
  • Remove to a cutting board and let stand 5 minutes.
  • In the same skillet, cook the onion, stirring, until limp but not soft, 4 to 5 minutes.
  • Season with the remaining salt.
  • Reserve in the pan.
  • Cut the steaks into bite size pieces.
  • Toss with the onion.
  • Place the crisp tortillas on a large baking sheet.
  • Mound the steak and onion equally in the center of each tortilla, and put ¼ of the cheese on top of each mound.
  • Put in preheated oven until the cheese is melted, 3 to 5 minutes.
  • Using a large wide spatula, transfer each tostada to the center of each of 4 large serving plates.
  • Surround the tostadas with a few snipped sprigs of cilantro or parsley.
  • Put a tiny bit of red salsa on the top of each tostada.
  • Serve at once, accompanied by condiment bowls of salsa and guacamole to be added at the table.
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Course; Beef
Cuisine; Mexican