Recipe: Delicious Mexican/salsa cube steak

Mexican/salsa cube steak. Bistec en Salsa is a delicious, savory dish that is first marinaded in simple delicious spices, cooked in its own juices and a savory tomato sauce. This cube steak goes especially well with Puerto Rican Yellow Rice with Corn. Truthfully in my opinion yellow rice with corn taste best with this dish!

Brown the cube steaks on both sides. Char-grilled steak served with yellow pepper, red onion, tomato, cucumber, mustard, and coriander salsa. Learn how to make this delicious and easy cube steak recipe with tips from a professional chef in this free video. You can cook Mexican/salsa cube steak using 6 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Mexican/salsa cube steak

1. You need 4 pieces of tenderized Cube steak.
2. It's 2 cups of salsa. Any kind that suits your fancy. I use pace mild because it’s cheap and not spicy.
3. Prepare 2 cups of Cheddar Colby cheese shredded or sliced.
4. It's of Oil. Any kind.
5. You need of Kosher salt.
6. You need of Pepper.

See recipes for Simply Southern Smothered Cube Steak too. Mexican/salsa cube steak Recipe by Teresa Adams. Hola amigos, A Mexicano taste explosion more awesome than anything you've ever experienced! This Mexican-inspired meal is perfect for lazy Sunday barbecues with family and friends.

Mexican/salsa cube steak step by step

1. Ok. Did you read the recipe? Did you go to the grocery store? Do you Have all your ingredients? If the answer is yes then let’s START..
2. Here we go. Pat dry your cube steak. Dry. You don’t want to steam them you want to brown them. And because they are naturally wet that is a little more difficult..
3. Heat your frying pan. No oil. Not yet..
4. Generously salt and pepper both sides..
5. Add the Oil to your hot pan. About 2-3 tablespoons. Add the pieces of meat one at a time and be careful not to splash oil on your self. Sear for several minutes until brown..
6. Turn over steak and brown on the other side. Don’t turn the heat on the pan down. At this point you may have some liquid in the pan. That’s ok. Cook for 2-3 minutes..
7. Add salsa and a 1/2 cup water. I live at high altitude with low humidity So I have to add a little more water..
8. Cover..
9. Cook at medium heat (a soft boil) for 35 to 45 minutes. it looks weird I know but don’t lose faith..
10. Remove cover and cook off excess liquid - So that you have kind of a thickened red gravy. Don’t leave the room. It goes fast when it starts to cook off..
11. Add the cheese and melt for 2 minutes. You can really use any cheese. And that’s it! Meat and salsa in an intimate beautiful relationship..
12. I serve with mashed potatoes and sour cream. But you could serve it with rice, tortillas, bread or whatever..
13. Enjoy yourself. Smile and be happy and your food will taste better. Really. 😁.

Alternatively, set a griddle pan over a. Pick your filling chicken, steak, barbacoa, carnitas or veggies. Load it up with roasted corn, pico de gallo, sour cream, grated cheese, lettuce, and our frrrreshly made guacamole. Grilled green tomatillo and jalapeño salsa. Fry the deer steaks in margarine and salt and pepper to taste.