Bistec Ranchero
17 ingredients · 14 steps · from Cooking Con Claudia
Ingredients
- onion
- tomatoes
- 1 jalapeño
- cilantro
- 4 small potatoes
- flank steak
- salt
- black pepper
- oil
- Roma tomatoes
- tomato and chicken bouillon
- garlic salt
- ground cumin
- oregano
- tomato sauce
- 1 cup water
- 2 bay leaves
Steps
- Cut onion into strips and set aside.
- Cut tomatoes into strips, removing seeds, and set aside.
- Remove seeds from jalapeño and cut into strips, then in half.
- Chop cilantro and set aside.
- Cut potatoes in half then into small moon shapes.
- Cut flank steak against the grain into thin strips and season with salt and black pepper.
- Heat oil in a pan over medium-high heat and brown the steak.
- Add potatoes, season with salt, and cook for 5 minutes.
- Add onion and jalapeño and cook for 3 minutes.
- Add Roma tomatoes, bouillon, garlic salt, ground cumin, and oregano.
- Stir in tomato sauce and 1 cup of water and bring to a simmer.
- Taste and adjust salt if needed.
- Top with cilantro and add 2 bay leaves.
- Reduce heat to medium-low, cover, and cook for 10-15 minutes until potatoes are soft.
Recipe extracted by Foodle from “30 Minute BISTEC RANCHERO That Tastes Like It Took All Day!” by Cooking Con Claudia. Quantities follow the video and may be approximate — watch the original for technique.
