Bistec Ranchero or ranch-style steak is one of those dishes where few, everyday ingredients make one of the most delicious homemade recipes. Serve with refried beans and a good amount of corn tortillas on the side.
Bistec Ranchero
-250g thin sirloin steaks, sliced fajita style
-2 garlic cloves, minced
-1 medium white onion, sliced
-2 jalapenos, sliced (seeds removed optional)
-2 tomatoes, chopped
-½ cup tinned tomato puree
-¼ cup Chipotle Sauce
-1 tsp garlic powder
-1 tsp onion powder
-salt and pepper to taste
-chicken or beef bouillon, optional
-1 tbsp vegetable oil
1 Season the steak strips with plenty of salt, pepper, garlic and onion powder. Toss until evenly coated and leave to rest for at least 30 minutes inside the fridge.
2 Set a medium pan to medium-high heat and add the vegetable oil once hot. Cook the steak pieces for about 10 minutes, stirring often so they cook on both sides. Once they have no more red on them, add the onions and jalapenos and cook for 8 more minutes.
3 Add the chopped tomatoes, tomato puree and Chipotle Sauce. Stir and bring to a boil. Cook on low heat for 20 minutes with the lid on.
4 Taste and adjust seasoning. You can add chicken or beef bouillon if desired.
5 Serve hot.
Notes
- Bistec Ranchero or ranch-style steak is one of the most traditional homemade dishes in Northern Mexico.
- Traditionally, Bistec Ranchero is served with a side of refried beans, Mexican red rice and warm corn tortillas. We love it with roasted potatoes too!
- Chipotle Sauce is a less spicy option to using regular Chipotles in Adobo. The consistency is completely smooth and it makes it ideal when cooking for people who like the smoky flavour of chipotles but not so much the heat. We can't recommend this enough.
