Sabana De Res is a traditional Mexican dish made with shredded beef, tomatoes, and spices. It’s an easy and flavorful way to get your family to eat healthy while adding some Mexican flair.
With its rich and smoky flavor and hints of garlic and pepper, it’s sure to be a hit with your taste bud.
You can even top it off with some sour cream or guacamole for extra flavor. Plus, it’s gluten-free and can be stored in the fridge or freezer for later.
So, give this recipe a try and experience Mexican cuisine at its finest.
What is Sabana De Res?
Sabana De Res is a classic Mexican dish that combines shredded beef and tomatoes to create a hearty and flavorful meal. It’s simple to make, yet it offers great nutrition for the whole family. This dish is perfect for adding a touch of Mexican flavor to your table while providing balanced meals with plenty of deliciousness.
What does it taste like?
Sabana De Res has a rich and smoky flavor, with hints of garlic and pepper. It’s savory and hearty, making it a great meal for any time of day. Depending on your preference, you can adjust the spiciness by adding more or fewer chilies.
How did I first get introduced to the recipe?
I was first introduced to this dish while visiting Mexico. I had a friend who was from there and he served it when we visited his family. This dish was a hit, and I knew right away that I had to learn how to make it.
How to make Sabana De Res?
Making Sabana De Res is actually quite easy. Here, I have outlined all the steps and ingredients you need to make a delicious serving:
Ingredients
For Sauce
- 2 medium Tomatoes, Sliced
- 2 tbsp Vegetable Oil
- 2 cloves Garlic
- 1 piece Pasilla Chili
- ¼ medium Onion, sliced
- 1 piece Guajillo Chili
- 2 tbsp Sesame Seeds
- 1 pinch Salt
- 1 cup Water
For Steaks
- 2 Thin Beef Steak
- ½ tsp Garlic Powder
- ½ tsp Ground Black Pepper
- 1 pinch Salt
For Assemble
- ½ cup Philadelphia Cream Cheese
- 1 cup Cooked Rice
- ½ Tomato, Sliced
- ½ medium Onion, Sliced
- ½ cup Chihuahua Cheese
- ½ medium Avocado, Sliced
Step-by-step instructions
Step 1:
Start by making the sauce. Heat a medium pan over medium heat and add the vegetable oil, garlic, pasilla chili, onion, guajillo chili, and sesame seeds. Fry all until lightly golden brown. Add the tomatoes and cook for two minutes before adding a pinch of salt and one cup of water. Simmer on low heat for five minutes, stirring occasionally.
Step 2:
Place the steaks onto a cutting board and season them with garlic powder, ground black pepper, and a pinch of salt. Place them onto a preheated skillet over medium heat and cook and salt. Heat a pan over medium heat and add one tablespoon of vegetable oil. Fry both steaks until golden brown on each side.
Step 3:
Assemble the Sabana De Res by layering a thin layer of cream cheese onto the bottom of an oven-proof dish. Place half of the cooked rice on top, followed by tomato slices, onion slices, and chihuahua cheese. Place the fried steaks over that layer, followed by another layer of cream cheese, and then the remaining rice, tomato, onion, and cheese.
Step 4:
Bake in a preheated oven at 375 °F (190 °C) for 20 to 25 minutes or until golden brown on top. Top with the sliced avocado and sprinkle with chihuahua cheese before you serve.
Sabana De Res Recipe
Equipment
- Burner
- knife
- Measuring Cup
- measuring spoon
- wooden spoon
Ingredients
- 1/2 medium onion sliced to add a touch of sweetness and texture
- 1 tsp ground black pepper providing a subtle hint of spiciness and warmth
- 2 pieces of pasilla chili contributing a smoky and mild heat to the dish
- 4 medium tomatoes ripe and juicy, sliced to add vibrant freshness
- 2 pieces of guajillo chili lending a rich and fruity flavor with a mild spice
- 4 tbsp sesame seeds toasted to perfection, adding a nutty and crunchy element
- 1 tomato sliced to add freshness and a burst of acidity to the dish
- 2 pinches of salt enhancing the overall seasoning and balance of flavors
- 2 cups of water essential for cooking and creating a flavorful base
- 1 medium onion sliced, adding a touch of sweetness and texture
- 1 cup Chihuahua cheese melting into a gooey and indulgent layer of cheesy goodness
- 1 tsp garlic powder adding a convenient burst of garlic flavor
- 2 pinches of salt further enhancing the seasoning and taste of the beef
- 2 cups cooked rice fluffy and aromatic, serving as a delicious base for the flavors
- 4 tbsp vegetable oil providing a smooth and even cooking medium
- 1 medium avocado sliced, providing a creamy and buttery element to the dish
- 1 cup Philadelphia cream cheese creating a rich and creamy sauce that complements the dish
- 4 thin beef steaks tender and juicy, perfect for a delicious main course
- 4 cloves of garlic aromatic and pungent, adding a depth of flavor
Instructions
- Start by making the sauce. Heat a medium pan over medium heat and add the vegetable oil, garlic, pasilla chili, onion, guajillo chili, and sesame seeds. Fry all until lightly golden brown. Add the tomatoes and cook for two minutes before adding a pinch of salt and one cup of water. Simmer on low heat for five minutes, stirring occasionally.
- Place the steaks onto a cutting board and season them with garlic powder, ground black pepper, and a pinch of salt. Place them onto a preheated skillet over medium heat and cook and salt. Heat a pan over medium heat and add one tablespoon of vegetable oil. Fry both steaks until golden brown on each side.
- Assemble the Sabana De Res by layering a thin layer of cream cheese onto the bottom of an oven-proof dish. Place half of the cooked rice on top, followed by tomato slices, onion slices, and chihuahua cheese. Place the fried steaks over that layer, followed by another layer of cream cheese, and then the remaining rice, tomato, onion, and cheese.
- Bake in a preheated oven at 375 °F (190 °C) for 20 to 25 minutes or until golden brown on top. Top with the sliced avocado and sprinkle with chihuahua cheese before you serve.
Nutrition Information
Calories: 559
Fat: 32 g
Carbohydrates: 36 g
Protein: 30 g
Sodium: 619 mg
Fiber: 4.5 g
What to serve with Sabana De Res?
Sabana De Res is a complete meal on its own, but you can also serve it alongside some of your favorite side dishes like beans, rice, or tortillas. You can also add a dollop of sour cream or guacamole to add a bit of extra flavor.
How to store leftover Sabana De Res?
You can store leftover Sabana De Res in an airtight container in the refrigerator for up to three days. It can also be frozen for up to six months. You can easily reheat it in a microwave or oven before serving.
Can pregnant women eat this?
Sabana De Res is safe for pregnant women to eat in moderation and as part of a balanced diet. It contains healthy nutrients, vitamins, and protein, which are beneficial during pregnancy. However, it’s always best to consult your doctor before introducing new foods into your diet.
FAQs
Is Sabana De Res gluten-free?
Yes, Sabana De Res is a naturally gluten-free dish.
Can I make any substitutions for the ingredients in this recipe?
Yes, you can substitute any of the ingredients with something that suits your dietary needs or preferences. For example, you could use ground turkey or chicken instead of beef.
What is the best way to serve Sabana De Res?
Sabana De Res is best served warm and with a side of beans, rice, or tortillas. You can also top it with guacamole or sour cream for more flavor.
Can I make this dish ahead of time?
Yes, you can make Sabana De Res up to a day in advance. Just store it in an airtight container and reheat it before serving. It’s also great for meal prepping, as leftovers keep well in the fridge or freezer.
Wrapping Up
Sabana De Res is an easy, delicious dish that’s packed with flavor and nutritious ingredients. It’s great for any occasion and can be served with various sides. Plus, it can easily be made ahead of time or frozen for later! Give it a try and you won’t regret it.
Please share this recipe with your friends and family to spread the love of Sabana De Res. Thank you for your time.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.