Ground Steak – Bistec Molido

In many Mexican homes, bistec molido (ground steak), is a frequent item on the menu rotation; the well-seasoned ground meat, and the crispy bread coating make this main dish everyone’s favourite.  Mashed potatoes or fresh sliced cucumber and tomatoes are the staple sides. 

Ground Steak – Bistec Molido

Printable recipe Ground Steak – Bistec Molido

Ingredients

1 lb (454 g) lean ground beef, pork, or half and half
2 eggs
¼ cup parsley; washed, stems removed, and finely chopped
¼ cup onion; peeled, and chopped
½ cup breadcrumbs, plus more for coating
½ cup flour, for coating
Salt and pepper, to taste
Oil, for frying
To serve: mashed potatoes, or tomato and cucumber slices

Place meat, one egg, parsley, onions, half a cup of breadcrumbs, and salt and pepper in a mixing bowl (photo below, left).  Lightly beat the egg, then incorporate all the ingredients (photo below, right):

Continue mixing until very uniform (photo below, left); divide into eight portions, and form into balls (photo below, right):

Working with one ball at a time, flatten slightly and place on a piece of waxed paper, on a flat surface (photo below, left); cover with another piece of waxed paper (photo below, centre).  Place either a cutting board on top and press to flatten to a very thin disk, or, as shown in the photo below, right, use a tortilla press:

Remove the top piece of paper (photo below, left), and place the flattened meat and bottom paper on a tray or wide bowl; repeat with the rest of the portions, stacking the disks on top of each other (photo below, right):

Prepare a wide container with the flour, another with the second egg, beating slightly, and a third container with breadcrumbs.  Place one meat disk on the flour, removing paper (photo below, left).  Coat on both sides with flour, then transfer to beaten egg, coating on both sides, as well (photo below, right):

Transfer to the container with breadcrumbs, sprinkling crumbs on top, and pressing gently, so the bread will adhere to the disk (photo below, left).  Place breaded disk back on the piece of paper, and in a bowl or tray, and repeat with each disk (photo below, right):

Cover a tray or plate with paper towels, and keep close to the stove.  Prepare a wide pan with enough oil to cover the bottom, and about a quarter inch deep, for frying.  Place on top of the stove on high heat, then reduce to medium high once the oil starts to ripple.  Remove one breaded disk from paper and carefully place in the hot oil (photo below, left); fry for a few seconds until golden brown, then using two spatulas, flip, to fry the other side (photo below, right):

Once golden brown on both sides, transfer to prepared paper towels, to drain excess oil:

Repeat with the rest of the disks.  Serve hot as soon as possible, with a side of mashed potatoes, or as shown at the top of the post, and below, with sliced cucumber and tomato:

A bite of this ground steak deluges the senses with textures and flavours; the golden brown and crispy coating is followed by the many ingredients that participate to provide a juicy and well-seasoned meat inside:

---

For your convenience, click on the highlighted text below for products available on Amazon™. DISCLAIMER: Any reviews included in this post are my own, for items I have purchased, not provided by any company; as an Amazon Associates Program affiliate, I might receive a commission for any purchases originated from the links below, at no extra cost to you. Thank you to readers who have bought any other products starting with a click from my links! 

---

I am sharing my recipe at  Full Plate Thursday #719 with Miz Helen @ Miz Helen’s Country Cottage.

---

I am bringing my recipe to Thursday Favourite Things #685 with Katherine @ Katherine’s Corner, Bev @ Eclectic Red Barn, Pam @ An Artful Mom,  Amber @ Follow the Yellow Brick Home, and Linda @ Crafts a la Mode.

---

I am joining Fiesta Friday #562 with Angie @ Fiesta Friday.