Posted: May 9, 2012 12:29 PM
Updated: May 9, 2012 1:23 PM
TUCSON - Today on "News 4 Cooks" at noon, David Matias from Mosaic Cafe stopped by to make show us how to make Bistec Picado. Here's the recipe:
Teresa's Bistec Picado
2-3 tbsp olive oil
14-16 oz top quality top sirloin beef, trimmed and cubed (1 inch x 1 inch)
1/4 small yellow onion, medium diced
2 tbsp green chiles, roasted, peeled and deveined, medium diced
1/4 tomato, medium diced
1-2 tbsp of Worcestershire sauce
Salt to taste
Fresh cracked black pepper, to taste
1 small pinch dried Mexican oregano
1 small pinch granulated garlic
In a medium sized sauté pan, heat olive oil over med-hi heat. Season meat and add to hot pan and allow to brown on all sides. Then add onions and cook for 30 seconds until aroma is apparent. Add green chiles and tomatoes and allow to cook for 1-2 minutes. Deglaze the pan with the Worcestershire sauce and cook for 10-15 seconds and serve.
May be served with calabacitas, beans, pico de gallo and fresh homemade tortillas.
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