Bistec Ranchero
4 servings
A comforting Mexican classic made with tender beef, potatoes, roasted chiles, and tomatoes. Bistec Ranchero is a hearty homemade meal perfect with warm tortillas.
Ingredients
- 1 ½ lb beef steak (thinly sliced)
- 1 medium onion (sliced)
- 2 medium poblano peppers (read notes)
- 1 lb potatoes (peeled and cut into cubes)
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 3 Tablespoon olive oil
- salt and pepper
For the ranchero sauce
- 1 lb tomatoes
- ½ small onion
- 2 jalapeño peppers
- 1 clove of garlic
- ½ teaspoon cumin
- salt (to taste)
Instructions
- Roast the tomatoes, jalapeño peppers, onion, garlic, and poblano peppers on a comal or cast iron skillet until softened and lightly charred.
- Place the roasted poblanos in a bowl, cover, and let them steam for a few minutes. Peel, remove the seeds, and slice them into strips.
- Using a molcajete (or a blender), grind the garlic, cumin seeds, salt, and onion into a paste. Add the jalapeños and tomatoes gradually, grinding until you have a rustic mixture.
- Season the beef with salt, garlic powder, black pepper, and cumin.
- Heat oil in a pan and sear the meat over high heat for about 1 minute per side.
- Cover the pan, reduce the heat to low, and cook until the meat becomes tender and releases its juices, about 30 minutes. If needed, add a small splash of water to create steam and continue cooking.
- Once the beef is tender, add the onion, potatoes, and roasted poblano strips. Cook for a few minutes, stirring occasionally, until the onions begin to soften.
- Add the roasted tomato mixture and season with salt. Pour in enough water to slightly cover the ingredients and bring to a simmer.
- Cover the pan and cook over medium-low heat until the potatoes are tender and the flavors come together, about 10 minutes.
Notes
- Thinly sliced beef works best for this recipe. Sirloin, top round, chuck, or other thin cuts work well.
- Fresh roasted poblano peppers give the best flavor, but you can use canned roasted poblano peppers.
- To make it less spicy, remove the seeds and veins from the jalapeño or serrano peppers before roasting.
- If you don’t have a molcajete, you can use a blender instead. Blend the roasted ingredients briefly to keep a rustic texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water if needed.
- To freeze, store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition Information
Serving: 1 serving | Calories: 496kcal | Carbohydrates: 30g | Protein: 38g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 104mg | Sodium: 198mg | Potassium: 1314mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1005IU | Vitamin C: 78mg | Calcium: 61mg | Iron: 5mg