Bistec Ranchero

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 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)

👨‍🍳 Instructions

1. 1Roast the tomatoes, jalapeño peppers, onion, garlic, and poblano peppers on a comal or cast iron skillet until softened and lightly charred.
2. 2Place 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. 3Using 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. 4Season the beef with salt, garlic powder, black pepper, and cumin.
5. 5Heat oil in a pan and sear the meat over high heat for about 1 minute per side.
6. 6Cover 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. 7Once 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. 8Add the roasted tomato mixture and season with salt. Pour in enough water to slightly cover the ingredients and bring to a simmer.
9. 9Cover the pan and cook over medium-low heat until the potatoes are tender and the flavors come together, about 10 minutes.