Tender, braised beef brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for these sugar-dusted, savory-sweet empanadas.
The beef cut of choice for California barbecue and grilling, tri-tip steak (also called Newport, Santa Maria, or triangle steak) comes from the lean bottom sirloin. Here it's sliced and seasoned with rosemary, chiles, garlic, and cumin in a tender filling for tacos.
Thick, oblong masa tortillas (named huarache, or sandal, because of their shape) are topped with grated cheese, salsa roja, sautéed steak, and sliced cactus in this classic street food.
This stuffed, fried chile, a specialty of Julín Contreras of Restaurante Pueblo Mio in the town of Tehuantepec, in southeastern Oaxaca state, has a sumptuous ground beef filling dotted with olives and raisins.
Infused with smoky guajillo chiles, this nourishing, slow-cooked stew is usually made with various tough cuts of beef, but we found oxtails to be the most flavorful choice. Served with rice, this dish is a favorite meal across Mexico.
Skirt steak, a flavorful, juicy cut, is an excellent choice for carne asada, from Mexico's El Bajío region. This one is marinated with lime and spices before grilling.
The lomito completo, popular in Uruguay and Argentina, lavishes sirloin steak in sauerkraut, mayonnaise, ketchup, mustard, and a runny fried egg.
Brazil's bauru smothers roast beef with melted mozzarella and tomato.
This regional Mexican favorite from the city of Puebla comes with a variety of fillings.
Recipe for Tex-Mex steak fajitas with green sauce, the spicy avocado cream sauce that is orginally from Ninfa's in Houston.
We learned an interesting technique with this recipe: leave the seeds inside the chiles so that they'll mingle with the stuffing, adding a little spark of heat.
Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish.
Traditionally the organ meats are included in this dish but we chose to omit them here.
Though Tex-Mex-style fajitas are unknown in Mexico, grilled skirt steak is eaten with tortillas in Nuevo León, under the name arrachera al carbon.
The enchurrito is one of the monumental achievements of Tex-Mex cuisine.
The signature creation of San Antonio's Tex-Mex cuisine is the puffy taco.
This is one of the best dishes served at the Maxwell Street market in Chicago.
This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico.
The result of the long, slow-cooking process in this dish, is a meltingly tender stew of meat and vegetables, best scooped up with tortillas.