Yield: 6 servings
Bistec Ranchero
This bistec ranchero with potatoes is a northern Mexican dinner simmered in a spicy tomato sauce you'll love.
Ingredients
Ranchero Sauce:
- 4 large Roma tomatoes
- 1/4-1/2 small jalapeño, seeded and stemmed
- ¼ small white onion
- 3 large garlic cloves
- ½ teaspoon Mexican oregano
- ¼ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Beef:
- 2 tablespoons vegetable oil
- 1 ½ large potatoes, peeled and diced
- 1 ½ pounds thinly sliced beef, cut into 1/2" thick strips
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
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Instructions
- Add all of the sauce ingredients to the blender. Process until smooth. Set aside.
- Add the oil to a large skillet over medium-high heat. Add the potatoes and spread them out. Let them cook for 8 to 9 minutes or until slightly browned, stirring occasionally. Remove the potatoes and set aside.
- Add the thinly sliced beef to the skillet. Sear it for 5 to 7 minutes, until browned. Add the garlic powder, paprika, salt and pepper. Stir to combine. Season with salt and pepper.
- Reduce the heat to medium. Add back the potatoes and pour in the blended sauce. Simmer for 15 to 20 minutes, stirring occasionally, until beef is tender.
- Remove it from the heat. Let it cool for 5 minutes. Taste and season with more salt, to taste. Serve as desired and enjoy!
Notes
Store: Once fully cooled, refrigerate the leftovers in an airtight container for up to 5 days.
Reheat: To reheat it, pop it into the microwave for up to a minute or until warm. You can also heat it on the stove over medium heat for 6 to 8 minutes.
Freeze: Transfer to a freezer safe container, press all the air out and freeze for up to 3 months. Transfer to the fridge to thaw overnight before reheating.
Blacken: Charring the tomatoes, onion, jalapeño, and garlic under the broiler before blending the ranchero sauce will give it more depth and smokiness.
More Veggies: You can add sliced onions, poblano peppers and diced carrots can make this dish even heartier. Sauté them with the potatoes.
Cheesy: About 10 minutes before it’s done cooking, stir in 1/4 to 1/2 cup of shredded melty cheese like Chihuahua or Manchego cheese.
Pork: While bistec ranchero is traditionally a Mexican beef dish, thinly sliced pork – or chicken – make great substitutes!
Leftover Salsa: Feel free to add leftovers of my restaurant style salsa or salsa ranchera to reduce food waste and increase the flavor in your sauce.
Nutrition
Serving: 1 serving, Calories: 435kcal, Carbohydrates: 19g, Protein: 23g, Fat: 30g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 0.03g, Cholesterol: 79mg, Sodium: 462mg, Potassium: 855mg, Fiber: 3g, Sugar: 2g, Vitamin A: 444IU, Vitamin C: 25mg, Calcium: 32mg, Iron: 4mg