Carne à la Mexicana
Carne à la Mexicana
Ingredients
For the Carne à la Mexicana
- 1 1/2 pounds top round beef, Milanesa cut
- 2 poblano peppers
- 1 purple onion
- 3 Roma tomatoes
- 2 tablespoons vegetable oil, or as needed
- 1 teaspoon Lawry's Seasoned Salt, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/4 teaspoon cumin, or to taste
- 1 cup El Pato Hot Tomato Sauce
For Serving (Optional)
- 4 cups Mexican rice, cooked
- 8 tortillas
Instructions
- 1
Prepare the poblano peppers: Cut each poblano pepper open, remove the stem and seeds, then cut them lengthwise into long, skinny strips.
⏱️ 5 min
- 2
Prepare the onion and tomatoes: Cut the purple onion into long, skinny strips. Cut the Roma tomatoes in half.
⏱️ 3 min
- 3
Sauté the vegetables: Heat a large pan over medium-high heat. Drizzle a good amount of vegetable oil into the pan. Add the cut onions, poblano peppers, and tomatoes to the pan. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
⏱️ 7 min
- 4
Prepare the beef: While the vegetables are cooking, remove the top round beef (Milanesa cut) from its packaging. Lay the beef flat, then roll it up tightly. Cut the rolled beef into long, skinny strips. Then, turn the strips and cut them down the middle to create smaller, bite-sized pieces.
⏱️ 5 min
- 5
Cook the beef and season: Once the vegetables have softened, add all of the cut beef strips to the pan with the vegetables. Season the mixture generously with Lawry's Seasoned Salt, garlic powder, and cumin (use sparingly, as cumin is strong). Continue to cook on medium-high heat, stirring frequently to ensure even cooking and to prevent burning, until the meat is fully cooked through, about 8-10 minutes.
⏱️ 10 min
- 6
Simmer with sauce: Once the meat is cooked, pour the El Pato Hot Tomato Sauce into the pan. Stir to combine all ingredients. Reduce the heat to low, cover the pan, and let it simmer for 5 to 7 minutes to allow the flavors to meld.
⏱️ 7 min
- 7
Serve: Remove from heat. The Carne à la Mexicana is now ready. Serve hot, optionally paired with Mexican rice and warm tortillas.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Carne à la Mexicana
For the Carne à la Mexicana
- 1 1/2 pounds top round beef, Milanesa cut
- 2 poblano peppers
- 1 purple onion
- 3 Roma tomatoes
- 2 tablespoons vegetable oil, or as needed
- 1 teaspoon Lawry's Seasoned Salt, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/4 teaspoon cumin, or to taste
- 1 cup El Pato Hot Tomato Sauce
For Serving (Optional)
- 4 cups Mexican rice, cooked
- 8 tortillas
Instructions
- 1
Prepare the poblano peppers: Cut each poblano pepper open, remove the stem and seeds, then cut them lengthwise into long, skinny strips.
⏱️ 5 min - 2
Prepare the onion and tomatoes: Cut the purple onion into long, skinny strips. Cut the Roma tomatoes in half.
⏱️ 3 min - 3
Sauté the vegetables: Heat a large pan over medium-high heat. Drizzle a good amount of vegetable oil into the pan. Add the cut onions, poblano peppers, and tomatoes to the pan. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
⏱️ 7 min - 4
Prepare the beef: While the vegetables are cooking, remove the top round beef (Milanesa cut) from its packaging. Lay the beef flat, then roll it up tightly. Cut the rolled beef into long, skinny strips. Then, turn the strips and cut them down the middle to create smaller, bite-sized pieces.
⏱️ 5 min - 5
Cook the beef and season: Once the vegetables have softened, add all of the cut beef strips to the pan with the vegetables. Season the mixture generously with Lawry's Seasoned Salt, garlic powder, and cumin (use sparingly, as cumin is strong). Continue to cook on medium-high heat, stirring frequently to ensure even cooking and to prevent burning, until the meat is fully cooked through, about 8-10 minutes.
⏱️ 10 min - 6
Simmer with sauce: Once the meat is cooked, pour the El Pato Hot Tomato Sauce into the pan. Stir to combine all ingredients. Reduce the heat to low, cover the pan, and let it simmer for 5 to 7 minutes to allow the flavors to meld.
⏱️ 7 min - 7
Serve: Remove from heat. The Carne à la Mexicana is now ready. Serve hot, optionally paired with Mexican rice and warm tortillas.
⏱️ 3 min