I adapted this recipe from Pati’s Mexican Table. My version is spicier and uses more vegetables. It’s an attempt at one-skillet cooking, wherein the meat and salsa cook together—though I always end up transferring the ingredients from skillet to wok along the way. Different quantities and varieties can be easily substituted (ground beef in place of chopped steak, for example).
Ingredients:
1/4–1/2 lb. thick-cut bacon, sliced
1 lb. beef, chopped or sliced
salt, pepper, and oregano to taste
4+ cloves garlic, coarsely chopped
1 large onion, sliced
6+ jalapeños (or other chilies), chopped
1 lb. fire-roasted tomatoes, diced.
Ingredients:
1/4–1/2 lb. thick-cut bacon, sliced
1 lb. beef, chopped or sliced
salt, pepper, and oregano to taste
4+ cloves garlic, coarsely chopped
1 large onion, sliced
6+ jalapeños (or other chilies), chopped
1 lb. fire-roasted tomatoes, diced.
Fry the bacon until it is nicely browned and most of the fat rendered. Tip off or drain the excess, depending on how lean the beef is. Add the beef and garlic. Season with salt, pepper, and oregano. Cook until the beef is slightly seared.
Add the sliced onions and mix them in gently. Once the onions begin to soften, add the chilies. Cook for several minutes, then stir in the tomatoes. Continue cooking the mixture until the vegetables have reached the desired texture and any excess liquid has been reduced.
Serve with warm corn tortillas, top with crumbled cotija cheese, and garnish with chopped cilantro or lettuce. Enjoy!
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