Bisteck de res en salsa roja

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, Bisteck de res en salsa roja. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Bisteck de res en salsa roja is one of the most well liked of current trending meals in the world. It's appreciated by millions daily. It is simple, it's fast, it tastes yummy. They're fine and they look wonderful. Bisteck de res en salsa roja is something which I have loved my entire life.

Many things affect the quality of taste from Bisteck de res en salsa roja, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bisteck de res en salsa roja delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Bisteck de res en salsa roja using 5 ingredients and 5 steps. Here is how you cook it.

Esta comida se lleva bien con cualquier tipo de arroz. Es una comida rápida y sencilla.
Espero les guste.
Yo lo acompañé con morisqueta, un platillo típico de michoacán.

Ingredients and spices that need to be Take to make Bisteck de res en salsa roja:

1. 1/2 de bistec de res en trozos
2. 2 jitomates grandes
3. 1/4 de cebolla no muy grande
4. al gusto Sal y pimienta
5. 1 Chile guajillo

Steps to make to make Bisteck de res en salsa roja

1. Se les agrega sal y pimienta a los bistecks
2. Enseguida se colocan es una sartén u olla con un poco de aceite y se fríen, ya listos se reservan.
3. Se pone en agua a hervir el chile guajillo
4. Ya que está listo el chile se le agrega la cebolla y los jitomates, se muelen, esta mezcla se le agrega a los bistecks.
5. Se prueba de sal, si le hace falta agregar un poco más. Ya que hierva se le baja al fuego y se deja así por 10 min y listo.

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