Bistec en salsa con ejotes

Hey foodies! You know how much I love sharing my go-to recipes, and today I'm super excited to dive deeper into one of my absolute favorites: Carne con Ejotes en Salsa Roja. My original post just scratched the surface, but trust me, there's so much more to say about this incredibly comforting and flavorful dish. It's truly a staple in my kitchen, and once you try it, I bet it will be in yours too! Let's talk ingredients! For a truly authentic and delicious Carne con Ejotes en Salsa Roja, you'll want to gather: 1 lb beef round or sirloin, cut into 1-inch cubes (or thin strips for 'bistec') 1 tbsp olive oil or vegetable oil 1 onion, chopped 2-3 cloves garlic, minced 1 lb fresh green beans (ejotes), trimmed and cut into 1-2 inch pieces For the Red Sauce: 4-5 Roma tomatoes, roughly chopped 2-3 chiles guajillo, destemmed and rehydrated (or 1-2 chiles ancho for a deeper, milder flavor) 1-2 chiles de árbol (optional, for extra heat) 1/4 onion 1 clove garlic 1/2 cup chicken broth or water Salt and pepper to taste A pinch of cumin (optional) A sprig of fresh epazote (if you can find it!) Now for the fun part: cooking! Here's how I bring this magic together: Prepare the Beef: Season your beef cubes with salt and pepper. Heat the oil in a large skillet or Dutch oven over medium-high heat. Brown the beef in batches until nicely seared on all sides. Remove the beef and set aside. Sauté Aromatics: In the same pan, add a little more oil if needed. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Make the Red Sauce: While the beef is browning, prepare your sauce. If using dried chiles, rehydrate them by boiling them in water for about 10-15 minutes until soft. Drain. In a blender, combine the softened chiles, Roma tomatoes, 1/4 onion, 1 clove garlic, chicken broth, cumin, and a pinch of salt. Blend until completely smooth. You might want to strain the sauce through a fine-mesh sieve for a silky texture, but I often skip this step for a more rustic feel! Combine & Simmer: Return the browned beef to the pan with the sautéed onions and garlic. Pour the blended red sauce over everything. Stir well. Bring the sauce to a gentle simmer. Add Ejotes: Once simmering, add the trimmed green beans. If you have epazote, add it now. Reduce the heat to low, cover, and let it simmer for about 25-30 minutes, or until the beef is tender and the green beans are cooked through but still have a slight bite. Taste and adjust seasoning with salt and pepper as needed. Serve: Remove the epazote sprig before serving. A few personal tips: don't overcrowd the pan when browning the beef – it helps get a good sear. For a spicier kick, add more chiles de árbol to your sauce. If you don't have fresh green beans, frozen ones work too; just add them a bit later in the cooking process. You can also experiment with other vegetables like potatoes or carrots. Sometimes I even add a spoonful of masa harina mixed with water to thicken the sauce slightly if I want it richer. My favorite way to enjoy Carne con Ejotes en Salsa Roja is with warm corn tortillas, a side of fluffy Mexican rice, and some refried beans. It's also fantastic simply over white rice. It truly makes for a complete and satisfying meal that always gets rave reviews from my family. Enjoy making this delicious dish – I promise you won't regret it!