Tuesday, June 15, 2010

Bisteck Picado

This is one of my all time favorites. My Nana made it the best. She took her time to dice everything super fine and let it simmer. I on the other hand have a hard time simmering! This is a great summer dish and often we eat it at dinner but we have been known to eat it for breakfast as well. My mom likes to make it for breakfast. Here we made the steak for tacos and had them on corn tortillas with beans and guacamole. Great Taco Tuesday dinner to invite friends over to.

1 pound Flat Steak
2 Anaheim Green chile finely diced
1 Yellow chile finely diced
1/2 White onion finely diced
2 Tomatoes finely diced
1/2 cup Tomato Sauce
1-2 tsp Chicken Bullion

  1. Dice up the meat as small as you can cutting off all the extra fat
  2. Finely all the veggies
  3. In a pan cook the meat -- pepper and garlic salt the meat while cooking (to taste)
  4. Once meat is half way cooked add all the veggies and tomato sauce
  5. Add 1-2 tsp of chicken bullion and stir
  6. Allow to simmer on low for about 20 minutes. Watch carefully to not let the meat get dry.
  7. if there is not enough liquid you can add 1/2 cup of chicken stock
Here's to some good food!


  1. From our mom!!!
    Great dishes, the main ingredients for good Mexican food is the 4 basic ingredients:
    Anaheim chilies
    white or yellow onion (your preference)
    garlic....ah, ah, my favorite
    and of course cooking your food slow and with a beautiful smile :)

  2. After looking through all your recipes we are making the guac, the salsa and the bistek picado. I'm starving!