Bistec Ranchero
This Bistec Ranchero, a northern Mexican classic, features tender beef and golden potatoes simmered in a spicy, tangy tomato-based sauce that will satisfy your cravings for bold, hearty flavors.
Ingredients
- anchero Sauce:
- 4 large Roma tomatoes
- 1/4 to 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″ strips
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Begin by blending all of the sauce ingredients together until smooth. Set this aside while you prepare the remaining components of the dish.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the diced potatoes, spreading them out in a single layer. Allow them to cook for about 8 to 9 minutes, stirring occasionally, until they develop a light brown color. Remove the potatoes from the skillet and set them aside.
- In the same skillet, add the thinly sliced beef. Sear the beef for 5 to 7 minutes, ensuring it is browned evenly. Once browned, season with garlic powder, paprika, salt, and pepper, stirring well to combine the flavors. Adjust the seasoning as desired.
- Reduce the heat to medium. Return the cooked potatoes to the skillet and pour in the prepared ranchero sauce. Stir to combine and simmer for 15 to 20 minutes, occasionally stirring, until the beef becomes tender and the flavors meld.
- Remove the skillet from the heat and allow the dish to cool for 5 minutes. Taste the sauce and adjust seasoning with additional salt if necessary. Serve immediately and enjoy.
Notes
Storage: After cooling, store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating: To reheat, microwave for up to a minute or heat on the stove over medium heat for 6 to 8 minutes.
Freezing: Store in a freezer-safe container, pressing out excess air. It can be frozen for up to 3 months and thawed overnight in the fridge before reheating.
Extra Flavor: For added depth, char the tomatoes, onion, jalapeño, and garlic under the broiler before blending the ranchero sauce.
Additions: You may enhance the dish with additional vegetables like sliced onions, poblano peppers, and diced carrots sautéed with the potatoes.
Cheese: For a cheesy twist, stir in 1/4 to 1/2 cup of shredded cheese such as Chihuahua or Manchego in the last 10 minutes of cooking.
Protein Variations: While traditionally made with beef, thinly sliced pork or chicken can be substituted in this dish.
Reheating: To reheat, microwave for up to a minute or heat on the stove over medium heat for 6 to 8 minutes.
Freezing: Store in a freezer-safe container, pressing out excess air. It can be frozen for up to 3 months and thawed overnight in the fridge before reheating.
Extra Flavor: For added depth, char the tomatoes, onion, jalapeño, and garlic under the broiler before blending the ranchero sauce.
Additions: You may enhance the dish with additional vegetables like sliced onions, poblano peppers, and diced carrots sautéed with the potatoes.
Cheese: For a cheesy twist, stir in 1/4 to 1/2 cup of shredded cheese such as Chihuahua or Manchego in the last 10 minutes of cooking.
Protein Variations: While traditionally made with beef, thinly sliced pork or chicken can be substituted in this dish.