Bistec a la Mexicana (Steak Mexican Style)

A simple and traditional Mexican dish, ready in under 30 minutes. Made of beef and a spicy tomato sauce, this stew like recipe is best served with rice and toritllas. This recipe will pair great with our Chateau Ste Michelle Columbia Valley Cabernet Sauvinon, an inviting Cab with plenty of complexity and structure with silky tannins.

For the Tomato Sauce:

  • 3 roma tomatoes, diced
  • 1/4 white onion, diced
  • 1 jalapeño stem and seeds removed, diced
  • 2 garlic cloves, diced
  • 1 cup water
  • 1 tsp Salt

For the beef:

  • 1 lb Top Round beef strips (thin sliced, about 2-inch pieces)
  • 1 tsp salt
  • 1/2 teaspoon pepper
  • 1 tsp ground cumin
  • 2 tablespoon olive oil
  • 1 tbsp Worcestershire sauce
  • 1 tomato diced
  • 1/4 white onion diced
  • 2 jalapenos finely diced
  • 1 garlic clove, diced
  • 1/2 tsp beef bouillon

For the sauce:

  1. Add 3 tomatoes, 1/4 onion, 1 garlic clove, water, and salt in a blender.
  2. Blend until smooth.
  3. Set aside until ready to use.

**If you prefer to use To use Canned Tomato Sauce, add it to the skillet as noted in the recipe along with 1 cup of water

For the beef:

  1. Heat the oil in a large skillet.
  2. Meanwhile, season the beef with salt, pepper, and cumin.
  3. Place the meat in the skillet to cook.
  4. Add the Worcestershire sauce, onion, jalapeno, garlic, and tomatoes.
  5. Mix to combine.
  6. Cook uncovered for 7-8 minutes, or until the liquid has evaporated.
  7. Add the tomato sauce and the beef bouillon.
  8. Cover with the lid and simmer for 15 minutes.
  9. Serve with favorite side dish, such as Mexican Rice.

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Alamos and Hispanic Star

100 years of Argentinian family winemaking

Alamos is rooted in over 100 years of family winemaking. Generation after generation has passed along the passion and winemaking expertise that results in the very best of Argentina in every bottle. From our adventurous high-elevation vineyards at the foot of the Andes, we creft flavorful, approachable and authenticcal Argentine wines.

Alamos is proud to Celebrate Hispanic Heritage Month (September 15 – October 15) . Through our partnership with Hispanic Star we are donating $50,000 to support families with food insecurity. Hispanic Star is a platform dedicated to advance Hispanics in the U.S. with the purpose to celebrate and recognize Hispanics contributions in America.

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Apothic and Chipotle Marinated Chicken Skewers with Toasted Cumin Yogurt Sauce

Grilled chicken with seasoned yogurt sauce

For the chicken skewers:

  • Bamboo Skewers
  • 4 chicken breasts cut into 1-inch cubes
  • 2 red onions cut into 1-inch cubes
  • 3 red bell pepper cut into 1-inch squares

For the marinade:

  • 1/4 cup corn oil
  • 2 chipotle chiles
  • 4 gloves garlic
  • 1/2 onion
  • 3 tbsp cilantro
  • Juice of 2 limes

For the yogurt sauce:

  • 2 tbsp toasted cumin
  • 1 cup yogurt
  • 2 cloves garlic
  • 1/2 onion
  • Splash of lemon juice and zest
  • Salt and pepper

  1. Place all ingredients for the marinade in a blender and blend until smooth.
  2. Place chicken in a separate bowl and add marinade. Place in the fridge for 2 to 8 hours.
  3. Remove from the fridge and start by skewering the chicken alternating with onion and peppers until having reached the top of the bamboo skewers. Leave some room to hold them.
  4. Place skewers on a baking sheet and place in a 400 degree preheated over for 25 to 35 minutes. Meanwhile, mix all the ingredients for the yogurt sauce.
  5. Remove chicken from the oven, serve on a platter and add yogurt sauce on top with a spoon.

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Baja Salmon

  • 4 ea Slices Thick Cut Bacon, cut into ½-inch pieces (optional)
  • 4 ea Ears Sweet Corn
  • ½ c Green Onions, Chopped (separated green tops from whites)
  • ½ c Red Bell Pepper, Diced
  • ½ c Poblano Pepper, Diced
  • 1 tsp Cayenne Pepper
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 1 tbsp Olive Oil
  • 2 tbsp Rice Vinegar
  • 4 ea 6oz skin on Salmon Fillets

1. Heat grill on high heat and make sure grates are pre-oiled.

2. Cut corn kernels from cobb into a large bowl.

3. Place bacon in a skillet over medium heat and cook until browned and crisp, approximately 8 minutes. (For a lighter version leave out the bacon and replace by heating 1 tsp of olive oil in the skillet)

4. Add whites of the onion, poblano and red peppers to the bacon and cook until soft about 2 minutes.

5. Stir in corn and season with salt, pepper olive oil and rice vinegar.

6. Remove from heat and set aside.

7. Brush the salmon with olive oil and season with cayenne pepper, salt, and pepper.

8. Place the salmon on the grill skin side down turning to cook through, 5 minutes on each side.

9. Remove from grill and plate with salmon topped with the corn and pepper relish.

10. Garnish with Green onion tops

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