Bistec en Chile y Papas” is a classic Mexican dish that brings together the robust flavors of tender beef, earthy potatoes, and smoky dried chiles. The dish is heartwarming and packed with bold flavors, making it the perfect comfort food.
Ingredients:
- 1 lb beef steak, thinly sliced (such as flank or sirloin)
- 4 medium potatoes, peeled and cubed
- 3-4 dried guajillo chiles, seeded and rehydrated
- 2 dried ancho chiles, seeded and rehydrated
- 2 garlic cloves
- ½ onion, chopped
- 2 cups beef broth or water
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Instructions:
- Prepare the chiles: In a small pot, boil water and add the guajillo and ancho chiles. Boil them for about 10 minutes until softened. Drain and blend the chiles with garlic, onion, and 1 cup of beef broth or water until smooth. Strain the sauce to remove any leftover skins or seeds.
- Cook the potatoes: In a large skillet, heat vegetable oil over medium heat. Add the cubed potatoes and cook until golden brown and tender, about 10-12 minutes. Remove from the skillet and set aside.
- Cook the steak: In the same skillet, add the thinly sliced steak. Cook until browned on both sides, about 4-5 minutes. Season with salt and pepper to taste.
- Combine: Once the steak is browned, add the potatoes back to the skillet. Pour the chile sauce over the steak and potatoes, stirring well to coat everything. Add the remaining cup of beef broth or water to adjust the thickness of the sauce. Simmer everything together for about 15-20 minutes until the sauce thickens and the flavors meld.
- Serve: Garnish with chopped cilantro and serve with warm tortillas or rice.
