Puerto Rican Bistec Encebollado | Steak & Onions
If there’s one dish that takes me straight back home, it’s bistec encebollado. Every Caribbean household knows that onion-y, garlicky aroma that fills the whole kitchen… it’s comfort on a plate.
I grew up watching it simmer low and slow, and it’s still one of my all-time favorites. Season it with Mama Pacha Sabor and you’ve got nostalgia, flavor, and pure joy in every bite. May it bring your home the same warmth it brings mine!
Ingredients
2 lbs Thin-Cut Beef Steaks
1 Tablespoon Mama Pacha Sabor Adobo
1 Teaspoon Ground Black Pepper
1–2 Teaspoons Dried Oregano
4–5 Cloves Garlic, Finely Minced
2 Tablespoons White Vinegar
1 Tablespoon Soy Sauce (Optional)
1–2 Tablespoons Olive Oil
1 Large Onion, Sliced Into Rings
½ Cup Beef Broth or Water
1–2 Tablespoons Sofrito
1 Bay Leaf
Flavor Profile
Rich, savory, garlicky, and deeply seasoned — the traditional Puerto Rican way.
Method
Season the meat with adobo, pepper, oregano, garlic, vinegar, soy sauce, and oil.
Marinate for 1 hour or overnight.
Sauté onions until soft; remove and set aside.
Sear steaks lightly on each side.
Add sofrito, bay leaf, and broth; stir.
Layer steaks + onions back into the pan.
Simmer 35–45 min until tender.
Serve with rice, tostones, or yuca.
Give it a try, share it with someone you love, and let a little Mama Pacha Sabor bring everyone to the table.
