Mexican🥩 Meat

Bistec Borracho – Classic Drunken Steak

Name: Bistec Borracho – Classic Drunken Steak
Total time: 2 h 30 min
Cuisine: Mexican
Ingredients: 2 lb skirt steak or beef shoulder; 8 oz dark beer; 4 garlic cloves (minced); 1 lime juice; 1 tbsp Maggi Jugo; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp black pepper; 2½ tsp salt; ¼ cups tomato sauce (El Pato hot preferred); 1 tsp beef bouillon mix; 1 cup water or beef broth; 2 Hatch peppers or Anaheim peppers; 1 serrano or jalapeño pepper; 1 onion (small); 3 Roma tomatoes; ~¼ cups fresh cilantro (chopped); ~2 tbsp oil

⏱ 150 min

A classic Mexican steak dish marinated in beer and cooked with a rich sauce of roasted peppers, tomatoes, and onions. The beef is tender and flavorful, infused with warm spices and simmered until the sauce reduces beautifully.

High-protein

Adapted from a video by Cooking Con Claudia

How to make a Classic BISTEC BORRACHO “Drunken Steak” just like my Grandma!

Watch on YouTube

Ingredients

skirt steak or beef shoulder2 lb
dark beer8 oz
garlic cloves (minced)4
lime juicefrom 1 fresh lime1
Maggi Jugo1 tbsp
ground cumin1 tsp
chili powder1 tsp
black pepper

Steps

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1
Prepare the steak by removing excess fat, cutting it into three pieces, then slicing against the grain into strips.
2
Make the marinade by combining beer, minced garlic, lime juice, Maggi Jugo, cumin, chili powder, salt, and black pepper in a bowl; mix well and adjust seasoning to taste.
3
Reserve 1/4 cup of the marinade for the sauce. Add the steak to the remaining marinade, ensuring it is well coated, then cover and refrigerate for at least 2 hours.
4
Prepare vegetables by cutting the green peppers in half, removing seeds, and slicing into strips; do the same with the onion; for the serrano or jalapeño, remove the end, cut in half, and slice; for tomatoes, remove the ends and cores, then slice into strips.
5
Heat oil in a pan over medium-high heat. Drain the steak from the marinade and add it to the hot pan, allowing it to brown. Continue cooking until all released juices evaporate, about 5 minutes.
6
The meat should be fully cooked through. After an additional 2 minutes of light frying, remove the steak from the pan.
7
Add a bit more oil to the pan, then sauté the onion and peppers for about 2 minutes.
8
Add the tomatoes and cook for about 2 minutes.
9
Pour in the reserved marinade, tomato sauce, and beef bouillon water (or broth). Mix well, bring to a simmer, and maintain the simmer for about 10 minutes until the sauce reduces and thickens.
10
Return the cooked steak to the pan, mix well with the sauce, and simmer together for about 5 minutes to let the flavors meld.
11
Sprinkle with fresh cilantro and finish cooking. Serve with beans, rice, and flour tortillas on the side.

Bistec Borracho – Classic Drunken Steak

Ingredients

Steps

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