Bistec al Albañil (Mexican-Style Beef Stew)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Cut the 1 kg of beef into small bite-sized pieces.
   ▶ ≈0:29
2. 2
   Heat oil in a large cast-iron pot or heavy skillet. Once hot, add the beef pieces, season with salt and black pepper, and let them brown.
   ▶ ≈0:49
3. 3
   While the meat is browning, prepare the vegetables: dice the tomatoes into small cubes, trim and chop the serrano chiles, and mince the garlic and onion.
   ▶ ≈1:16
4. 4
   Once the beef begins to brown, add the minced garlic and onion to the pot and cook together with the meat.
   ▶ ≈3:07
5. 5
   Add the diced tomatoes, ripe tomatoes, and chopped serrano chiles to the pot. Stir well and allow everything to simmer together so the tomatoes release their juices and flavor the broth.
   ▶ ≈3:22
6. 6
   Adjust the salt to taste since the tomatoes do not contain seasoning. Continue simmering until all the tomato juices are fully released and incorporated into the sauce.
   ▶ ≈3:44
7. 7
   Stir in the chipotle peppers and fresh cilantro. Simmer for a few more minutes until all the flavors are well combined.
   ▶ ≈4:07
8. 8
   Serve the finished bistec al albañil hot, optionally accompanied by warm flour tortillas and refried beans.
   ▶ ≈4:27