Bistec ranchero

Ingredientes

• 1 1/2 lb beef steak (thinly sliced)
• 1 medium onion (sliced)
• 2 medium poblano peppers (read notes)
• 1 lb potatoes (peeled and cut into cubes)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 3 Tablespoon olive oil
• salt and pepper
• 1 lb tomatoes
• 1/2 small onion
• 2 jalapeño peppers
• 1 clove of garlic
• 1/2 teaspoon cumin
• salt (to taste)

Modo de preparo

1. 1

   Roast the tomatoes, jalapeño peppers, onion, garlic, and poblano peppers on a comal or cast iron skillet until softened and lightly charred.

2. 2

   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.

3. 3

   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.

4. 4

   Season the beef with salt, garlic powder, black pepper, and cumin.

5. 5

   Heat oil in a pan and sear the meat over high heat for about 1 minute per side.

6. 6

   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.

7. 7

   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.

8. 8

   Add the roasted tomato mixture and season with salt. Pour in enough water to slightly cover the ingredients and bring to a simmer.

9. 9

   Cover the pan and cook over medium-low heat until the potatoes are tender and the flavors come together, about 10 minutes.