Bistec en Salsa Roja (Steak in Red Salsa)
Prep time
Cook time
Total time
A spicy steak in red Mexican chile sauce.
Recipe type: Dinner, Beef, Steak, Stew, Spicy
Cuisine: Mexican
Serves: 2-3
  • 500 gm or 1 lb steak or tender beef cut of choice, cut into bite size pieces
  • 4 dried chiles de arbol or Arbol Chiles
  • 2 fresh red chiles, stems removed
  • 4 garlic cloves, peeled
  • 2 medium tomatoes, stem removed
  • 1 small white onion, peeled and halved
  • 1-2 tbs olive or vegetable oil
  • 1 tbsp cumin seed
  • 1 tsp dried oregano, Mexican variety is best
  • ½ tsp. ground black pepper
  • 1 tsp. salt, or adjust to taste
  • 1 tbsp sweet pimenton or paprika, for extra color
  1. Place the chiles, garlic, tomatoes and onion in a small pot of hot boiling water. Allow to simmer until the tomato begins to peel, and onion and chiles begin to soften- about 10-15 minutes. Drain and set aside to cool.
  2. Heat some oil in a frying pan, once warm add the steak and cook under low heat. In the meantime place the boiled ingredients and all remaining spices into a blender.(For a milder sauce remove the seed from chiles) Blend into a thick sauce. By now the steak has cooked through, turn heat to medium high and gently pour sauce into the pan. Stir to well combine. Allow to simmer for another 15 minutes.
  1. Serve with refried beans and either corn or flour tortillas, as well as any other accompaniments desired.
*Please notice that after boiling the vegetables it is possible to remove the skin off tomatoes. I typically leave it on if I am in a hurry, it is up to you. ** Instead of boiling the vegetables they can also be charred on a comal or griddle. Simply heat the griddle and char vegetables and chiles. You can remove, or leave, the chard skin off the vegetables.
Recipe by Spicie Foodie ™ at