Bistec Encebollado

“Sizzling beef with a flavour explosion! This classic dish with tender meat and caramelized onions is a must-try!” #LatinCuisine #SteakLover #FoodieFavorite. Discover the savory taste of Bistec Encebollado, a popular Latin American dish simply made with thinly sliced beef, onions, garlic, and vinegar

Bistec encebollado is a traditional Latin American dish that features thin slices of beef cooked with onions. It is a simple yet flavourful dish that has become popular throughout the region and beyond.

The dish is believed to have originated in Spain, where it is known as “carne con cebolla.” As Spanish colonizers travelled to the New World, they brought with them their culinary traditions, including this beef and onion dish.

Over time, bistec encebollado became a staple in Latin American cuisine, particularly in countries such as Mexico, Ecudaor, Puerto Rico, and the Dominican Republic. It is often served with rice and beans, plantains, or yucca, and is a favourite of many.

To make bistec encebollado, you start with thin slices of beef, such as flank steak or sirloin. The beef is seasoned with salt, pepper, and sometimes garlic powder, and then pan-fried until browned. Thinly sliced onions are then added to the pan and cooked until they are caramelized and sweet.

The dish can be enjoyed as is or served with additional toppings, such as chopped cilantro or a squeeze of lime juice. Some people also like to add a spicy kick by adding sliced jalapenos or hot sauce.

Bistec encebollado has become a beloved dish throughout Latin America and beyond, with many variations and adaptations. It is particularly popular in Puerto Rico, where it is often served with a side of tostones (fried plantains) or mofongo (a mashed plantain dish).

In recent years, bistec encebollado has also gained popularity in the United States, particularly in areas with large Latin American populations. It is a simple yet satisfying dish that is perfect for a quick weeknight meal or a weekend feast with family and friends.

Bistec encebollado is a classic Latin American dish that has been enjoyed for centuries. With its simple yet delicious combination of beef and onions, it is no wonder that it has become a favourite of so many. Whether you are in Mexico, Puerto Rico, or the United States, you are sure to find this tasty dish on the menu at your favourite Latin American restaurant.

Bistec Encebollado

★★★★★ 5 from 2 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 55 mins
• Total Time: 1 hour 10 mins
• Category: Main Course
• Cuisine: Ecuadorian

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Description

Discover the savory taste of Bistec Encebollado, a popular Latin American dish simply made with thinly sliced beef, onions, garlic, and vinegar

 

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Ingredients

Units USM Scale 1x2x3x

Bistec

• 1 kg beef steak, thinly sliced and pounded with a meat mallet
• 1/4 cup white vinegar
• 1 1/2 cups water
• 1/4 cup sofrito (Recipe Below)
• 1/2 tsp dried oregano leaves
• 2 large white onions, sliced into rings
• 4 cloves garlic, minced
• 1/2 cup olive oil
• 1 tsp salt

Sofrito

• 2 tbsp chopped onion
• 2 tbsp chopped green bell pepper
• 1 cloves garlic, minced
• 2 tbsp chopped fresh coriander
• 2 tbsp olive oil

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Instructions

Sofrito

1. In a food processor or blender, combine the onion, green bell pepper, garlic, and coriander.
2. Pulse the ingredients until they are finely chopped and well combined.
3. Heat the olive oil in a small skillet over medium heat.
4. Add the sofrito mixture to the skillet and sauté for 2-3 minutes, or until the vegetables are softened and fragrant.  Set it aside.

Bistec

1. In a large zip lock bag, combine all the ingredients apart from the white onions, mix well. Refrigerate overnight.
2. Transfer the contents of the bag into a heavy skillet, turn heat on high then bring to a boil.
3. Reduce heat to a simmer, cover, and cook for 30 minutes.
4. Add the white onions the cook for 15 more minutes or until beef is tender.

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