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Papa's Mexican Steak

Papa's Mexican Steak (from Papa "Johnny" Carlton Wade)

Erin
Tender pieces of beef stewed in a beautiful combination of Mexican spices.
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 8

Ingredients
  

  • 2-3 lbs Rib Eye, Chuck or Round steak, cut into 1" cubes
  • 1 ea Onion, cut into small pieces, not diced tiny
  • 1 - 2 ea Bell Peppers (Red + Green), cut into small pieces, not diced tiny
  • 2 ea Garlic cloves, minced
  • 1 ea Yellow Chili, chopped
  • 24 oz Herdez Salsa Casera (mild or medium) Or 3 -7oz oz cans Herdez Salsa
  • 4 Tbs Chili Powder
  • 2 Tbs Cumin
  • 1 tsp Onion Powder
  • 1/2 tsp Mexican Oregano
  • 1 - 3 Tbs Knorr Chicken Bouillon (or fave bouillon)

Optional (not included in Papa's original recipe):

  • 2 ea Hatch Green Chiles (anaheims), roasted and chopped
  • 1 - 2 tsp Red Anaheim Chile Powder (adds some heat)
  • 1/2 -1 ea Jalapeno, diced

Instructions
 

  • Cut the meat into 1 inch pieces and season with all the spices.  Saute over medium heat until just browned.  Papa used lard but you can use any kind of cooking oil.
  • Remove from skillet and add veggies and garlic. Saute until soft. Add the meat back into the skillet.
  • Sprinkle the meat and veggies with ⅓ cup of flour, mix well and stir for a few minutes, add salt and pepper to taste.
  • Add the Herdez salsa, Add 1-2 cups of water (see notes) just to loosen it up and cover the mixture. Mix well and bring to a slight boil.
  • After it begins to boil turn it down to low,cover the pan and let it simmer for about 3 hours until tender. I've simmered mine for up to 5 hours.

Instant Pot Instructions

  • I have not made this in the Instant Pot yet... but when I do I will probably add only maybe 1/2 C water or broth... if any. There is very little to no evaporation with the IP. I will also let it naturally depressurize completely before opening.
    I will edit this when I make it in the IP and update instructions.

Notes

At high altitude you will likely need to add more liquid (water or broth).  The first time I made this I had to add more liquid because it's so dry up here at 6,300 ft and evaporated quickly. 
I like to add additional chiles to our Papa's Mexican Steak and a little red Anaheim chile powder to kick up the heat a little.
Enjoy with my Cilantro Lime Rice!
Keyword Beef Dishes, Main Dishes, Mexican