Bistec en chile y papas

Bistec en Chile y Papas (Steak with Chili and Potatoes) is a flavorful and comforting Mexican dish made with tender beef, potatoes, and a rich chili sauce. The smoky and slightly spicy chili sauce pairs beautifully with the savory beef and potatoes, making it a perfect meal for family gatherings or everyday dinners.

Here’s a detailed recipe on how to make Bistec en Chile y Papas:

Ingredients:

For the Beef and Potatoes:

• 1½ lbs beef steak (preferably sirloin, flank, or round steak), thinly sliced
• 4 large potatoes, peeled and cut into medium-sized cubes
• 1 large white onion, sliced
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil or lard
• Salt and black pepper to taste
• ½ teaspoon ground cumin
• ½ teaspoon oregano

For the Chile Sauce:

• 5 dried guajillo chiles
• 3 dried ancho chiles
• 1-2 dried arbol chiles (optional for extra heat)
• 1 large tomato, roughly chopped
• 1 small onion, chopped
• 2 garlic cloves
• 1 teaspoon apple cider vinegar
• ½ teaspoon cumin powder
• ½ teaspoon Mexican oregano
• 2 cups beef broth (or water)
• Salt and pepper to taste

Optional Garnishes:

• Fresh cilantro, chopped
• Lime wedges
• Warm tortillas

Instructions:

Preparing the Chile Sauce:

1. Clean and toast the chiles: Start by removing the stems and seeds from the dried guajillo, ancho, and arbol chiles. Heat a skillet over medium heat, and lightly toast the chiles for about 1-2 minutes on each side. Be careful not to burn them, as this can make the sauce bitter.
2. Soak the chiles: Once toasted, transfer the chiles to a bowl and cover them with hot water. Let them soak for about 15-20 minutes until they become soft and pliable.
3. Blend the sauce: Drain the soaked chiles and add them to a blender. Add the chopped tomato, onion, garlic, cumin, oregano, vinegar, and 1 cup of beef broth or water. Blend until smooth, creating a thick and rich sauce. If the sauce is too thick, add a little more broth to reach your desired consistency. Set aside.

Preparing the Beef and Potatoes:

4. Season the beef: In a large bowl, season the thinly sliced beef with salt, pepper, cumin, and oregano. Mix well, ensuring that all the pieces are coated with the seasoning. Set aside while you prepare the potatoes.
5. Cook the potatoes: In a large skillet or frying pan, heat 1 tablespoon of oil over medium heat. Add the cubed potatoes and cook for about 10-12 minutes, stirring occasionally, until they start to soften and turn golden. You want them to be mostly cooked but not fully done. Remove the potatoes from the skillet and set them aside.
6. Sauté the onion and garlic: In the same skillet, add the remaining tablespoon of oil. Sauté the sliced onions until they become translucent, about 3-4 minutes. Then add the minced garlic and cook for another minute until fragrant.
7. Cook the beef: Add the seasoned beef slices to the skillet with the onions and garlic. Cook over medium-high heat, stirring occasionally, until the beef is browned on all sides. This should take about 5-6 minutes.
8. Add the chile sauce: Once the beef is browned, pour the prepared chile sauce into the skillet, covering the beef. Stir well to combine the meat and sauce. Lower the heat and let it simmer for about 5 minutes so the flavors can meld together.

Bringing it All Together:

9. Add the potatoes: After the sauce has simmered, add the cooked potatoes back into the skillet. Stir everything together, making sure the potatoes are well coated with the chile sauce.
10. Simmer: Cover the skillet and let the dish simmer over low heat for another 10-15 minutes, or until the potatoes are fully cooked and tender. Taste the sauce and adjust seasoning with salt and pepper if needed.

Serve:

11. Garnish and serve: Once the dish is ready, garnish with freshly chopped cilantro and serve with lime wedges on the side. Warm tortillas make the perfect accompaniment to this dish, allowing you to scoop up the flavorful beef and potatoes or make mini tacos.

Tips and Variations:

• Choice of Beef: Sirloin or flank steak works great for this recipe because they are tender when thinly sliced. However, you can use other cuts like round steak or even thinly sliced chuck if you prefer.
• Spice Level: If you like extra heat, increase the number of arbol chiles in the sauce. For a milder version, omit the arbol chiles and stick with the guajillo and ancho chiles.
• Make it heartier: Add other vegetables like bell peppers or carrots to the dish for extra flavor and texture.
• Make ahead: The chile sauce can be made ahead of time and stored in the fridge for up to 3 days or frozen for up to 3 months.

Bistec en Chile y Papas is a dish that combines the robust flavors of tender beef, smoky chiles, and hearty potatoes, all brought together in a deliciously spiced sauce. Perfect for a family meal, this recipe is sure to become a favorite!