When I was younger I remember my dad making this meal with beef and green beans with a side of beans and served with tortillas. For some reason I’ve been thinking a lot about that meal and I finally decided to try it. I called him and he said its really easy, some chopped up beef, add green beans and El Pato tomato sauce (Mexican hot style).
Now while I remember enjoying eating it, I’m not as big of a fan of red sauce anymore, so I modified it…sorry Papa.
Carne con ejotes:
- 2 lbs beef chuck boneless top blade steak
- 2 tablespoon of garlic salt
- 1 tablespoon of lemon pepper
- 2 tablespoons of vegetable oil
- 1 1/2 cups of chopped green beans one
- 1 jalapeño diced
- 1 1/2 cups of La Costena Green Mexican Salsa – Medium
- 1/4 cup of water
Chop steak into bite size pieces. Season with garlic salt and lemon pepper. Heat a cast iron skillet to medium with 2 tbsp of vegetable oil. Brown the steak then remove from the pan.
To the used pan, add the chopped green beans and diced jalapeño.
Once green beans are starting to wilt, add the meat, salsa and water.
Allow to simmer for 5-7 minutes.
Serve with corn white rice:
- 2 cups of white rice
- 3 cups of water
- 2 tbsp of olive oil
- 2 garlic cloves
- 1/2 tbsp of chicken bouillon
- 1 small can of whole kernel no salt added corn
Cooking: In a rice cooker add rinsed rice, water, olive oil, garlic and chicken bouillon. Press the button and let the rice cooker do its magic. In a small sauté pan, add 1 tsp of olive oil and drained corn. Over low-medium heat brown the corn. Once the rice is cooked fold in the corn.
Try it with some warmed flour tortillas and Mexican shredded cheese!