Bistec Ranchero Con Papas
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
420 kcal
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Course
Main Course
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Cuisine
Mexican
Bistec Ranchero Con Papas
Description
This recipe starts by frying thinly sliced russet potatoes in oil until cooked through and golden, then draining and seasoning them. The beef is cooked with garlic in the residual oil, followed by addition of onions and chosen peppers (Anaheim, jalapeño, or serrano) which provide mild to moderate heat depending on variety and seed inclusion. Tomatoes and tomato sauce are then added to form a flavorful sauce which simmers briefly before the cooked potatoes are folded back in. The skillet is covered and simmered to allow flavors to blend.
The dish combines textures from tender, thin beef slices and soft, yet crisply edged potatoes bathed in a bright tomato and pepper sauce with the warmth of garlic and onion. It is a filling meal that balances meat and starch with fresh produce and spices.
The degree of spiciness can be adjusted by varying pepper types or removing seeds. The recipe uses a generous amount of water added during cooking to keep ingredients moist and allow sauce development. Final seasoning is adjusted to taste after blending.
Use a combination of peppers according to heat preference; Anaheim and jalapeño create a milder dish, whereas serrano adds more spice.
Ingredients
- 1 cup vegetable oil
- 2 russet potato thinly sliced, medium or 3 smaller potatoes
- 1 lb breakfast steak thinly sliced, or any other thin steak
- 1 garlic chopped, clove
- 1/2 white onion thinly sliced, medium or yellow onion
- 1 chile Anaheim, jalapeño or serrano peppers (see note 1) remove seeds for less spicy dish
- 3 Roma tomato
- 4 oz tomato sauce
- 1/2 tsp kosher salt or more to taste
- 1/4 tsp ground black pepper or more to taste
- 1 cup water or more if needed while cooking
Instructions
- In a large skillet, add the oil and heat over medium-high heat. Cook the potatoes and spread them on the skillet to cook evenly. Cook for about 5 minutes or until cooked through and golden brown.
- Remove from the skillet and place in paper towels to drain oil. Season with salt & pepper to taste.
- In same skillet, remove carefully most of the oil, only leaving about two tablespoons behind.
- Over medium heat, cook the beef & garlic until the meat is almost all cooked through. About 4 minutes.
- Add the onions and peppers and cook until onions start to soften. About 2 minutes. If this mixture is starting to dry, add about 1 cup of water.
- Add the tomatoes, tomato sauce, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Cook for 2 minutes.
- Once the tomatoes are soft, add the potatoes and mix well. Cover the skillet with a lid and simmer on low heat for about 5 minutes to blend all of the flavors together.
- Taste and add salt & pepper to see if it needs more.
Notes
- Adjust the type of peppers and remove seeds for a milder flavor or add serrano peppers for more heat.
- Monitor water quantity when simmering to maintain sauce consistency without drying out the ingredients.
- This dish combines protein and starch in one pan for a satisfying, hearty meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 420kcal | 21% |
| Carbohydrates | 22g | 7% |
| Protein | 25g | 50% |
| Fat | 27g | 42% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 157mg | 7% |
| Potassium | 680mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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