Bistec Borracho (Beef Steak in Beer Sauce)

For the marinade

1. In a medium bowl, combine the sliced onion, minced garlic, chopped cilantro, and chopped serrano peppers.

2. Season with salt and pour in the beer, stirring to combine.

3. Add the beef cutlets to the mixture, turning them to coat thoroughly.

4. Set aside to marinate while preparing the other ingredients.

   Then 10 min of waiting

For the sauce and pan-frying

5. Melt the lard in a large clay cazuela or skillet over high heat.

6. Add the yellow guero peppers to the hot lard and sear until blistered and browned on all sides, about 3 minutes.

7. Remove the peppers from the skillet and set aside on a plate.

8. In the same hot skillet, add the marinated beef cutlets in batches, searing for 2–3 minutes per side until browned.

9. Transfer the cooked beef to a plate and set aside.

10. Meanwhile, chop the tomatoes into small cubes, and slice the blistered guero peppers into thick strips, removing the stems.

11. In the remaining oil/fat in the skillet, sauté the chopped tomatoes and the sliced guero peppers for 3–4 minutes until softened and juices are released.

12. Season the vegetables with a pinch of salt.

13. Pour in the leftover marinade liquid (onion, cilantro, serrano, and beer mixture) from the bowl into the skillet.

14. Bring the liquid to a simmer and cook for 3–5 minutes to reduce slightly.

15. Return the browned beef cutlets and any accumulated juices back into the skillet with the vegetables and sauce.

16. Stir everything together, lower the heat, and simmer for another 3–5 minutes so the beef absorbs the sauce.

17. Remove from heat and serve warm with white rice and fresh corn tortillas.