Beef
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Cazuelitas de Bistec (Small Steak Casseroles)
Prep
cook
total
Ingredients
For the meat:
- 2 lbs beef sirloin, cut into small pieces
- 3 tablespoons Spanglish Asadero Ranchero Steak Seasoning
- 2 garlic cloves, finely chopped
- 1 tablespoon oil
For the cazuelitas:
- Corn tortillas
- Oil for frying
For the green salsa:
- 10 tomatillos
- 1 serrano pepper
- 1 jalapeño pepper
- A small piece of onion
- 1 garlic clove
- Salt to taste
- A handful of cilantro
For assembling:
- Refried beans
- Guacamole
- Mexican crema
- Queso fresco
- Chopped cilantro
Ranchero Steak
Directions
- Cook the meat:
Heat a skillet over medium heat and add a little oil. Add the beef, Ranchero steak seasoning, and chopped garlic. Mix well, cover, and cook for about 25 minutes on medium-low heat, stirring occasionally until the meat is fully cooked.
- Make the cazuelitas:
Heat oil in a pan. Place a corn tortilla in the hot oil and use two ladles or spoons to press the tortilla into a small bowl shape. Fry until golden and crispy, then remove and set aside. Repeat with the remaining tortillas.
- Prepare the salsa:
In a small pot, boil the tomatillos, serrano pepper, jalapeño pepper, onion, and garlic until the tomatillos change color and soften. Transfer everything to a blender, add salt and cilantro, and blend until smooth.
- Assemble the cazuelitas:
Fill each tortilla bowl with refried beans, the cooked steak, a little guacamole, Mexican crema, queso fresco, and green salsa.
- Garnish and serve:
Top with chopped cilantro and enjoy! 🌮
