Mexican cuisine is much more than tacos and burritos. It’s every bit as varied as most cuisines. Coastal regions lean heavily on seafood, while in northern areas, beef is the most popular protein. Some places are full of tropical flavors like papaya, mango and plantains. Others use all types of peppers, from chipotles to habaneros. In Mexico, there are many dishes based on sauces, called guisados (spanish for “stew”).
Guisados are great to feed a crowd or for reheating. This beef stew is full of true Mexican flavors: chipotles, tomatoes, tomatillos, beer (!) – very different to what you could have tried in your favorite Mexican restaurant. We use our Morelos cooking sauce and it takes less than 30 minutes to make. This makes a great filling for tacos or burritos.
Although this recipe calls for bell peppers, you can add almost any vegetable: carrots, potatoes, broccoli, zucchini, sweet potatoes…
- 1 1/2 lb beef NY steak thinly sliced
- 1 jar Molli Morelos Cooking Sauce
- 1 cup beer Vienna lager style (such as Negra Modelo, Shiner)
- 1 tbsp olive oil
- 1 bell pepper cut into strips (yellow, red or green)
Tightly wrap the steaks in plastic wrap, and freeze for 10 minutes—just until it firms up. Remove meat from the freezer, slice against the grain as thin as you can, and set aside.
In medium sauce pan, heat olive oil over medium-high heat. Brown beef strips for 5 minutes.
Pour Morelos sauce and beer over beef. Bring to a boil, reduce heat to medium and cook for 15 minutes (sauce will thicken).
Add bell pepper at any point, depending how cooked you like them. I usually add them 5 minutes before serving since I like them crunchy.
Serve shallow bowls with a side of rice, quinoa or black beans. Provecho!
Any beer will do except IPA because it is too bitter.