Bistec con Papas
4 servings
This Mexican steak and potatoes recipe combines tender beef, potatoes, and a mildly spicy tomato sauce for a delicious homemade meal the whole family will enjoy.
Ingredients
- 1 ½ pounds steak (sliced thinly and cut into small pieces)
- 1.1 pounds potatoes (cut into small cubes)
- 1 pound tomatoes
- 2 jalapeño or serrano chilies (optional)
- 1 small onion (cut into chunks)
- 1 clove garlic (peeled)
- ¼ teaspoon cumin seeds
- ½ teaspoon black peppercorns
- 3 Tablespoons olive oil
- salt (to taste)
Instructions
- Place tomatoes and chilies in a saucepan. Cover with water and boil until tender. Let everything cool slightly, then peel the tomatoes.
- Place cooked tomatoes and chilies in a blender, add onion, garlic, cumin, peppercorns, and 1 ½ cups of the cooking water. Blend until smooth.
- In a braising pan heat the olive oil, add meat, and cook until slightly browned.
- Pour in the tomato sauce, season with salt, and bring to a boil.
- Cover the pan, set heat to medium-low, and cook for 10 minutes (read notes).
- Mix in the potatoes. Cover the pan and simmer until potatoes are cooked through (about 15 minutes), adding more water if needed.
- Adjust salt to taste, turn off the heat, and serve.
Notes
- Use thin-cut beef for best results. Tougher cuts may need extra simmering time.
- Adjust chilies according to spice preference or leave them out if you prefer.
- Add more water if needed while cooking so the sauce does not dry out.
- Store leftovers in the fridge for 3–4 days or freeze for up to 3 months.
- Serve with beans, tortillas, and rice, or your favorite Mexican side dishes.
Nutrition Information
Serving: 1 serving | Calories: 376kcal | Carbohydrates: 29g | Protein: 42g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 105mg | Sodium: 204mg | Potassium: 1443mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1073IU | Vitamin C: 43mg | Calcium: 74mg | Iron: 5mg