Bistec Ranchero

Ingredients

• 680 g (1 1/2 lb)thinly sliced beef steak
• 1 mediumonion, sliced
• 2 mediumpoblano peppers
• 454 g (1 lb)potatoes, peeled and cut into cubes
• 2.5 ml (1/2 teaspoon)garlic powder
• 2.5 ml (1/2 teaspoon)ground cumin
• 45 ml (3 tablespoons)olive oil
• To tastesalt and pepper
• 454 g (1 lb)tomatoes
• 1/2 smallonion
• 2jalapeño peppers
• 1 clovegarlic
• 2.5 ml (1/2 teaspoon)cumin
• To tastesalt

Instructions

1. 1

   Roast the vegetables

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

2. 2

   Steam the poblanos

   Put the roasted poblanos in a bowl, cover and leave them to steam for a few minutes. Peel off the skins, remove the seeds and slice the peppers into strips.

3. 3

   Grind the salsa

   Use a molcajete or blender to grind the garlic, cumin seeds, salt and onion into a paste. Gradually add the jalapeños and tomatoes, grinding to a rustic mixture.

4. 4

   Season the beef

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

5. 5

   Sear the meat

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

6. 6

   Cook until tender

   Cover the pan, turn the heat to low and cook the beef until tender and releasing its juices, about 30 minutes. If needed, add a small splash of water to create steam and continue cooking.

7. 7

   Add the vegetables

   When the beef is tender, add the onion, potatoes and poblano strips. Cook for a few minutes, stirring occasionally, until the onion starts to soften.

8. 8

   Add the salsa

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

9. 9

   Simmer the stew

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

What is bistec ranchero?

Bistec ranchero is a Mexican home-style dish of beef cooked with vegetables and a tomato-based sauce. The name refers to a ranch-style preparation, and recipes vary from one kitchen to another.

Here, roasted tomatoes and chillies give the sauce a smoky, rustic character, while potatoes make the panful substantial. The beef cooks first so it has time to become tender before the vegetables finish in the same sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 496 calories, 38g protein, 30g carbs, 26g fat.

The potatoes and tomatoes contribute most of the carbohydrates, while the beef supplies most of the protein. Beef and olive oil account for much of the fat; balance the plate with a fresh salad or extra vegetables alongside a measured serving of tortillas.

Roast for a rustic sauce

Tomatoes, jalapeños, onion, garlic and poblanos are roasted until soft with a little char. That browning adds depth to the sauce without needing a long list of seasonings.

Poblanos: steaming them under a cover loosens the skins, making them easier to peel before slicing. Remove the seeds as directed, then keep the strips intact to add texture to the finished dish.

Build the salsa texture

A molcajete makes a coarse salsa with varied texture; a blender is a convenient alternative. If using a blender, work gradually so the mixture stays rustic rather than completely smooth.

The recipe refers to cumin seeds when grinding the salsa, while the ingredient list specifies cumin. Use the listed cumin for the beef seasoning and salsa as appropriate to what you have.

Sear, then cook gently

Searing the thinly sliced beef over high heat for about 1 minute per side gives it colour before the covered, low-heat cooking. Keep the pan covered during the roughly 30-minute tenderising stage.

Beef: if the pan looks dry, add a small splash of water to create steam. The meat is ready for the next stage when it is tender and has released its juices.

Get the potatoes tender

Add the cubed potatoes, onion and poblano strips after the beef is tender, then simmer them with the tomato mixture for about 10 minutes. Cut the potatoes into evenly sized cubes so they cook at a similar pace.

Check a potato with a fork before serving. If it is still firm, continue cooking gently until tender, keeping the pan covered and checking that there is enough liquid.

Serve with something to scoop

Warm tortillas are a natural partner for the beef and sauce. Rice or beans can also make the meal more filling, while a crisp salad or simply dressed vegetables offer a fresh contrast.

Spoon the sauce over each portion rather than draining it away; it carries the roasted tomato and chilli flavours through the dish.

Recipe notes & tips

• Roast the vegetables until softened and lightly charred so they are easy to grind into the salsa.
• Cover the poblanos while they steam to make their skins easier to remove.
• Keep the beef in a single layer while searing, working in batches if the pan is crowded.
• Add only a small splash of water during the beef’s covered cooking stage if the pan needs extra steam.
• Cut the potatoes into similar-sized cubes to help them cook evenly.
• Taste the finished sauce for salt before serving.

Variations

• Milder chillies: use fewer jalapeños for a gentler sauce.
• More heat: leave some jalapeño seeds in when preparing the salsa.
• Extra vegetables: add sliced courgette with the potatoes and poblanos.
• Smokier salsa: let the tomatoes and chillies develop a little more char while roasting.
• Tortilla supper: serve with warm tortillas for wrapping or scooping up the stew.

Common mistakes to avoid

• Skipping the poblano steam: cover the roasted peppers for a few minutes so their skins are easier to peel.
• Overcrowding the pan: sear the beef in batches so it browns rather than steams.
• Cooking the beef uncovered: keep the lid on during the low-heat stage to help it become tender.
• Adding too much water early: use only a small splash if needed while the beef cooks, then add enough to slightly cover the ingredients with the salsa.
• Leaving the potato cubes uneven: cut them to a similar size so they become tender together.
• Stopping before the potatoes are tender: check one with a fork and simmer longer if needed.

How to store

Refrigerate leftovers in a covered container within 2 hours and eat within 3–4 days. Reheat in a covered pan over a low heat until steaming hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions