Bistec Ranchero con Papas

Bistec Ranchero is tender, thin-sliced beef and crispy potatoes simmered in a smoky roasted chili and tomato sauce. A hearty, rustic Mexican classic that's pure comfort on a warm tortilla.

Prep Time10

Cook Time25

Ranchero Sauce25

Course: Main Course

Cuisine: Mexican

Keyword: bistec ranchero, bistec ranchero con papas

Servings:

Calories: 270kcal

Author: Mike Hultquist

Ingredients

For the ranchero sauce

4-5 Roma tomatoes
2 jalapeno peppers
2 serrano peppers
1 poblano pepper
½ medium white onion
4 garlic cloves
1 teaspoon ground cumin
1 teaspoon Mexican oregano
½ cup beef broth or water
Salt to taste

For the bistec

3 tablespoons oil
2 medium Yukon Gold or russet potatoes peeled if desired and chopped into bite-sized pieces
1½ pounds thinly sliced beef, sirloin, flank, skirt, flat iron, or thin-cut bistec
Fresh cilantro chopped, for serving

US Customary - Metric

Instructions

Set an oven rack near the broiler and heat the broiler to high. On a foil-lined sheet pan, spread the tomatoes, jalapenos, serranos, poblano, onion, and garlic. Broil 6 to 7 minutes, turn everything, then broil another 6 to 7 minutes, until blistered and charred in spots. Pull the garlic early if it darkens too fast.
Transfer the charred peppers to a bowl and cover for 10 minutes to steam. Peel off the loose skin, then remove the stems and seeds. Leave some charred skin on for extra smoky flavor if you like, and leave the seeds and innards in the jalapenos and serranos for more heat.
To a blender, add the charred tomatoes, jalapenos, serranos, onion, peeled poblano, garlic (squeezed from the skins), cumin, oregano, beef broth, and salt to taste. Blend until smooth. Taste and adjust the salt, then set aside.
Heat the oil in a large skillet or cast-iron pan over medium-high heat. Add the potatoes with a pinch of salt and cook, tossing now and then, until golden and just tender, about 10 minutes. Remove to a plate and set aside.
Season the sliced beef with salt. In the same skillet, sear the beef in a single layer until browned and nearly cooked through, about 5 minutes. Work in batches so it sears instead of steams.
Pour the ranchero sauce over the beef and bring to a simmer. Cook until the sauce thickens slightly and the flavors come together, 7 to 8 minutes. Add a splash of broth or water if it tightens up too much.
Fold the potatoes back in and warm through, 2 to 3 minutes. Taste for salt, top with fresh cilantro, and serve with warm tortillas, rice, and beans.

Notes

The ranchero sauce can be made ahead of time and stored in the refrigerator for 5 days.

HEAT: The jalapeno, serrano, and poblano blend lands at a solid medium. For milder, swap the serranos for a second poblano or an Anaheim and core the jalapenos. For hotter, leave all the seeds and innards intact, or toss a charred chile de arbol or two into the blender.

QUICK SHORTCUT (skip the vegetable roast): Sear the beef, then sauté the raw onion, garlic, and sliced chiles 4 to 5 minutes. Add chopped Roma tomatoes plus 4 ounces tomato sauce, simmer 5 minutes, and fold in the fried potatoes. Faster and fresher, less smoky.

Nutrition