Heat the olive oil in a pan. Add the meat and cook over high heat until lightly browned.
Add the garlic, oregano and cumin. Pour in the tomatoes.
Add the jalapeños.
Stir, taste and add some salt. Bring to the boil, lower the heat to medium-high and cook, uncovered until almost dry, about seven to 10 minutes (see notes at the end of the recipe). Taste. Add more salt, as needed.
Add the sliced onion, toss, cook for another minute or so or just until the onion rings start to soften.
Sprinkle with torn cilantro and serve with arroz blanco (white rice).
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