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Jalisco Steak Stew

Print Recipe
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • For the Jalisco Steak Stew:
  • 1 lbs. green tomatoes peeled and cooked
  • 2 units Serrano chiles seeded, deveined and cooked along with the green tomatoes
  • 1/3 wedge white onion peeled
  • 2 cloves garlic peeled
  • 1 bunch fresh cilantro washed under running tap water
  • 1 cup water
  • 1/2 lbs. bacon cut into 1" squares or rectangles
  • 4 - 5 bunches of green onions trimmed, stem cut off to leave some (1" - 2") of the green part attached to the onion bulb
  • 2 lbs. thinly cut steaks, such as Milanesas, Sabana de Res, or Beef Fajitas. Cut into strips and then cut into 1" squares or rectangles.
  • 3 cups beef broth (or water)
  • 2 - 3 cubes to taste, beef bouillon
  • For garnish:
  • 1 can Whole Pinto Beans
  • chopped white onion and cilantro
  • quartered lime
  • chopped Serrano chiles optional
  • For serving:
  • soft corn tortillas or tostadas

Method
 

  1. Cook the green tomatoes and the green Serranos until they change color. Turn off the heat, set aside and let them cool down completeley. You can boil them in advance. Once they have cooled down, transfer to the blender and process together with the 1/3 onion, garlic cloves, cilantro and cup of water, until smooth. Reserve.
  2. In a large pot, fry the bacon until brown on the edges. Transfer to a plate and reserve. Fry the green onions in the bacon fat until softened and somewhat browned. Transfer to a plate. Reserve two tablespoons of the bacon fat and sear the beef in it until it's no longer pink. Do not cook it completely, just sear it.
  3. Pour into the skillet, on top of the meat, the green tomato/chile/cilantro mix. Add the beef broth (or water). It will definitely taste better if you add beef broth, but water is okay too if you don't have broth handy. Add the beef bouillon to season it. Cook over low heat for 25 - 30 minutes until meat is completely cooked. Add the bacon and green onions to the pot. Mix well and turn off the heat.
  4. To serve: add 1 - 2 tbsp of canned Pinto Beans to each serving bowl, with a laddle serve the warm Stew and garnish with chopped onion, cilantro, chopped Serranos, squeeze some lime and enjoy with tortillas or tostadas.

Notes

The reason why we let the boiled green tomatoes and Serranos cool off completely before blending them is that by cooling them, they won't be so tart/bitter.