Bistec Ranchero

Introducing Bistec Ranchero, a savory and satisfying dish that brings together tender beef steak, aromatic spices, and a vibrant ranchero salsa for a flavorful culinary experience. This traditional Mexican recipe showcases thinly sliced beef steak, seared to perfection and simmered alongside onions, potatoes, and a zesty homemade ranchero salsa.

The salsa, crafted from roasted tomatoes, jalapeño peppers, onions, and garlic, lends a rich and smoky depth to the dish, while the addition of cumin seeds and garlic powder infuses every bite with warmth and complexity.

Served piping hot and garnished with a sprinkle of fresh cilantro, Bistec Ranchero promises to delight your taste buds with its bold flavors and comforting textures. Whether enjoyed on its own or paired with rice or tortillas, this dish is sure to become a favorite in your culinary repertoire.

Bistec Ranchero

Ingredients:

1 ½ lb beef steak (thinly sliced)

1 medium onion (sliced)

1-7 oz can of roasted and sliced poblano peppers (read notes)

1 lb potatoes (peeled and cut into cubes)

½ tsp garlic powder

½ tsp ground cumin

3 Tbsp olive oil

salt and pepper

For ranchero salsa

1 lb tomatoes

½ small onion

2 jalapeño peppers

1 garlic clove

½ tsp cumin seeds

salt

Instructions:

Make Ranchero Salsa

Roast tomatoes, jalapeño peppers, onions and garlic on a cast iron skillet or comal until soft and charred.

Place garlic, cumin seeds, salt and onion in a blender with ½ cup water. Blend for about 1 minute then add chilies and tomatoes and pulse two or three times to give the salsa a “rustic” texture. Or you can also use a molcajete and grind all ingredients to your desired consistency.

Make bistec ranchero

Season the meat with salt, garlic powder, pepper and cumin.

Add oil to a pan and sear the meat for one minute over high heat.
Cover the pan and set the heat to the lowest. This will allow the meat to cook in its own juices and become very tender.

If you see the meat is still not cooked through add a little bit of water to create some steam and allow to keep cooking. Cook for about 30 minutes or until meat is very tender.

Once the meat is cooked, add onions and potatoes and stir for 2 minutes over moderate heat.

Now, pour in the ranchero salsa and season with salt.

Pour in water enough to cover the ingredients, bring to a boil and then mix in the can of roasted peppers (drained).

Cover the pan, set heat to medium-low and allow to cook until potatoes are tender (about 10 minutes) mixing from time to time.

Enjoy !!

Notes:

Note on Poblano Peppers: The recipe calls for a 7 oz can of roasted and sliced poblano peppers. However, if you prefer a spicier kick, you can opt for fresh poblano peppers and roast them yourself before slicing. Simply place whole poblano peppers under a broiler or over an open flame until the skin is charred and blistered. Then, allow them to cool before peeling off the skin, removing the seeds, and slicing them thinly for use in the recipe.

Note on Making the Ranchero Salsa: While the recipe suggests using a blender to create the ranchero salsa, for a more traditional and rustic approach, you can also use a molcajete, a Mexican mortar and pestle made from volcanic rock. This method allows you to grind the ingredients by hand, resulting in a slightly chunkier texture and a deeper, earthier flavor profile.

Note on Cooking the Meat: To ensure tender and juicy meat, it’s important to sear the beef steak over high heat initially to lock in the juices. Then, lowering the heat and covering the pan allows the meat to slowly cook in its own juices, resulting in a melt-in-your-mouth texture. Adding a splash of water if needed helps create steam, further tenderizing the meat during the cooking process.

Note on Potatoes: The recipe suggests using potatoes that are peeled and cut into cubes. Feel free to experiment with different types of potatoes, such as Yukon Gold or red potatoes, for varying textures and flavors. Additionally, you can adjust the size of the potato cubes to your preference, keeping in mind that smaller cubes will cook faster.

Note on Serving: Bistec Ranchero is best enjoyed hot, straight from the pan. Garnish with fresh cilantro and serve alongside warm tortillas, rice, or beans for a complete and satisfying meal. Don’t forget to ladle some of the flavorful sauce over the meat and potatoes for an extra burst of flavor.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Calories: 540 kcal | Total Fat: 24 g | Saturated Fat: 6 g | Trans Fat: 0 g | Cholesterol: 95 mg | Sodium: 510 mg | Total Carbohydrates: 36 g | Dietary Fiber: 6 g | Sugars: 6 g | Protein: 42 g

Frequently Asked Questions:

Can I use a different type of meat for Bistec Ranchero?

While traditionally made with beef steak, you can experiment with other meats such as chicken or pork for a different flavor profile.

How spicy is Bistec Ranchero?

The spice level can be adjusted based on personal preference.

The jalapeño peppers in the ranchero salsa provide a moderate level of heat, but you can increase or decrease the amount of peppers used to suit your taste.

Can I make the ranchero salsa ahead of time?

Yes, you can prepare the ranchero salsa ahead of time and store it in the refrigerator for up to a few days.

This can save time when you’re ready to cook the Bistec Ranchero.

What can I serve with Bistec Ranchero?

Bistec Ranchero pairs well with rice, tortillas, beans, or a simple salad.

You can also serve it with avocado slices or fresh cilantro for added flavor.

Can I omit the potatoes from the recipe?

Yes, you can omit the potatoes if desired or substitute them with another vegetable such as bell peppers or zucchini.

How do I know when the meat is cooked through?

The meat is cooked through when it is tender and easily pierced with a fork.

Cooking it over low heat and covering the pan helps ensure it cooks evenly and becomes tender.

Can I use store-bought salsa instead of making the ranchero salsa from scratch?

While homemade ranchero salsa adds a unique flavor to the dish, you can use store-bought salsa as a time-saving alternative.

Is Bistec Ranchero gluten-free?

Yes, Bistec Ranchero is gluten-free as long as all the ingredients used, including spices and canned goods, are gluten-free.

Can I freeze leftovers of Bistec Ranchero?

Yes, you can freeze leftovers of Bistec Ranchero for future meals.

Allow it to cool completely before transferring it to an airtight container and freezing.

Thaw in the refrigerator before reheating.

What is a molcajete and where can I find one?

A molcajete is a traditional Mexican mortar and pestle made from volcanic rock.

It’s used to grind spices and make sauces, such as the ranchero salsa in this recipe.

You can find molcajetes in specialty kitchen stores or online.