Mexican beef recipes
17 Mexican beef recipes, each written for this site and each saying what its method turns on.
- Alambre, sourced from Mexico. Everything chopped together on the griddle and the cheese melted over the heap, so nothing is served in one piece. Pork, Beef.
- Albóndigas, sourced from Mexico. The meatballs go into the broth raw with the rice still uncooked inside them, so they swell and thicken it as they cook. Pork, Beef, Egg.
- Aporreadillo, sourced from Mexico. Dried beef simmered into a tomato and chilli sauce, with the egg stirred through the sauce rather than scrambled round the meat. Beef, Egg.
- Birria, sourced from Mexico. Beef submerged in its own chilli broth in a sealed pot, which is why it is the one that arrives wet. Beef.
- Burrito, sourced from Mexico. The sides folded in before it is rolled, so nothing escapes at the ends — and it is never fried. Pork, Beef.
- Burro Percherón, sourced from Mexico. Built on a tortilla the width of a dinner plate, with the ends left open because at that size they cannot be folded. Beef.
- Carne a la Tampiqueña, sourced from Mexico. One long thin strip cut down the length of a fillet, so a single piece frames the plate of accompaniments. Chicken, Beef.
- Carne Asada, sourced from Mexico. Salted and nothing else, over a fire that has burned down to embers with no flame left. Beef.
- Chimichangas, sourced from Mexico. It goes into the fat seam down and is not turned until the seam has set, or it opens and fills with oil. Beef.
- Fajitas, sourced from Mexico. The skirt grilled whole and sliced across the grain afterwards, which is the only way skirt is not stringy. Beef.
- Flautas, sourced from Mexico. Rolled the full length of the tortilla and fried floating, so they stay straight instead of bowing. Beef.
- Huaraches, sourced from Mexico. A long oval of masa with bean paste sealed inside it before shaping, finished in oil and loaded with steak. Beef.
- Machacado con Huevo, sourced from Mexico. Dried beef dropped into the hot pan dry, so it takes up fat before any egg is added. Beef, Egg.
- Menudo, sourced from Mexico. The tripe scrubbed with coarse salt and lime, blanched and rinsed before any cooking starts — and nothing later makes up for skipping it. Pork, Beef.
- Mole de Olla, sourced from Mexico. The one eaten with a spoon — a thin chilli broth with beef and corn still on the cob. Beef.
- Puntas de Filete, sourced from Mexico. Not grilled at all — the tips are browned hard and then stewed in a chilli broth until they go tender again. Beef.
- Quesabirria, sourced from Mexico. The red fat skimmed off the top of a birria broth, used to dip the tortilla and then to fry it in. Beef.
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