Bistec Ranchero-Beef and Potatoes with Green Chile
It's Hatch Green Chile Season! This is just one of my favorite ways to incorporate that delicious roasted green chile into my everyday recipes. Bistec, beef steak sliced thin and simmered in a fresh tomato sauce, fried potatoes and lots of green chile!
Servings 6 Servings
Equipment
- Large cazuela(pot)
- Blender blend fresh tomatoes
- air fryer or oven to roast green chile
Ingredients
- 650 gr Hatch or Anaheim green chiles, 10 large peppers roasted
- Avocado oil
- Salt, to taste
- Pepper, to taste
- 1 1/2 lbs. chuck steaks, sliced thin
- 250 gr White Onion, 3/4 large onion finely diced
- 350 gr Roma tomatoes, 3 large tomatoes quartered
- 20 gr Garlic, 4 large cloves peeled
- 1 3/4 c Water or beef broth
- 500 gr russet, red or white potatoes, 1 lb.
- 36 gr Serrano peppers, 3 peppers sliced open
- 1 tsp Cumin seeds, crushed or ground
- 1 tsp oregano, crushed
Instructions
- Remove the stems and seeds from the geen chiles. Lightly brush them with oil. Roast in preheated air fryer at 400 degrees for 10 minutes, turning as needed. Place in plastic bag or covered storage container. set aside.
- In a large cazuela or pot, preheat 3 tablespoons of avocado oil for 4 minutes at medium heat. When ready add the beef. Season, to taste, with salt and pepper. Stir the beef as needed until browned all around and most of liquid has evaporated.
- Add the onions. Stir well to combine and sauté for 5 minutes.
- In the blender, combine the tomatoes, garlic, 1 3/4 cups of water or broth. Blend on high until mostly smooth. Pour into cazuela with beef. Stir well to combine. Cook at a light simmer while you fry the potatoes.
- Preheat 3 tablespoons of avocado oil in a large skillet. When ready add potatoes. Fry the potatoes for 8-9 minutes, turning as needed. Add the serrano peppers and continue cooking for another 3 minutes. When ready, drain any excess oil, then add potatoes to the beef. Stir well to combine. Cover 3/4 of the way.
- While beef is simmering, peel the blistered skins from the green chiles. Dice or sliced to desired size. Add green chiles to the beef. Stir well to combine and continue simmering for another 5 minutes. If using ground spices, add them at this time. Stir well. If using whole spices, you can grind them in the molcajete or mortar and pestle. Add a splash of water to the molcajete, then pour into beef. Simmer for 5 more minutes. Taste for salt.
- Serve with your favorite rice and beans on the side. Don't forget the warm tortillas!
Notes
Broiler Roasting Method: To roast green chiles under the broiler, remove stems and seeds as instructed and lightly oil the peppers all around. Place evenly on baking sheet. Place baking sheet 6 inches directly under broiler preheated to high heat. Turn peppers after 10 minutes. Broil for another 10 minutes or just until most of the skins are blistered.
You can also fire roast them, but this requires more time and attention. If you can fire roast them on a large charcoal grill, that works the best!