Bisteces en salsa verde is a classic Mexican dish of thinly sliced beef cooked in a vibrant green sauce made from fresh tomatoes, serrano chiles, and cilantro, ready in under 30 minutes.
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Corta los bisteces en fajitas y reserva.
LicĂșa los tomates, la cebolla, el ajo, los chiles, el cilantro y el caldo de res. Reserva.
Calienta el aceite y friÌe las fajitas.
Vierte la salsa y salpimienta.
Cocina a fuego medio por 15 minutos, moviendo constantemente.
Sirve caliente y acompanÌa con frijoles y tortillas.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently over medium heat with a splash of water or broth.
blender · large skillet or saucepan
Yes. Use any tender, thin-sliced cut like sirloin tip, flank steak, or skirt steak. Thicker cuts should be pounded thin first.
Cook for 15 minutes on medium heat, stirring constantly, until the sauce thickens slightly and the beef is no longer pink in the center.
Yes. Blend the salsa up to 24 hours ahead and refrigerate. Warm it before adding to the cooked beef.
Reduce the number of serrano chiles from 6 to 2â3, or remove the seeds before blending.
Yes. Cool completely, transfer to an airtight container, and freeze up to 3 months. Thaw overnight and reheat gently over medium heat.
