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    Home » Recipes » Beef » Bistec Ranchero

    Bistec Ranchero

    Last Updated November 9, 2022. Originally Posted June 3, 2022 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Bistec Ranchero consists of tender beef and roasted poblano pepper stewed in a thick, rich tomato sauce. Serve with rice, beans, and plenty of tortillas.
    Jump to Recipe Print Recipe
    Bistec Ranchero served on a decorative Mexican clay plate next to beans and rice.

    This is a sponsored post in partnership with Mazola® Corn Oil.

    Bistec Ranchero served on a decorative Mexican clay plate next to beans and rice.

    Bistec Ranchero screams Northern Mexico. Literally translated, it means “Ranch-Style Beef.”

    For me, this guisado is different from Bistec a la Mexicana which only has jalapenos. Any recipe that is “ranch-style” must include roasted poblano peppers, in my humble opinion.

    There are variations of this dish, depending on where you come from. My family is from Durango, the best Northern state in Mexico. (Slightly biased here)

    Today, I’m sharing with you how we make this recipe on our family ranch.

    Ingredients

    A picture of the ingredients needed to make Bistec Ranchero labeled and on a wooden table.
    • Thin Beef cut into cubes to fit a fork.
    • Mazola® Corn Oil – you’ll need this twice. Once to coat the poblanos and then again when cooking the beef.
    • Poblano peppers – look for long, not oddly shaped ones so they can roast easier.
    • Potatoes – we are using Russet potatoes, but any type works. Just know that smaller, thin skin potatoes will affect cooking time.
    • Onion – Please see the recipe for the exact amount. We will be using it for the sauce and the guisado.
    • Jalapenos – Swap them out for serranos. However, please note that serrano peppers are spicier.
    • Tomatoes – These are Roma tomatoes.
    • Garlic – They are roasted with the skin on to prevent them from burning.
    • Water – A good swap-out option is beef broth.
    • Salt
    • Pepper
    • Cumin – Ground or whole, whatever you have is fine. We love this spice in the North.
    • Oregano – Ground or whole is fine.
    Raw beef cut into cubes and sitting on a decorative Mexican clay plate.

    What kind of meat is bistec meat?

    Bistec is the Spanish word for steak. However, in Mexico, you’ll see cuts of beef labeled “bistec.”

    They are usually thin cuts of beef. You might even see them as beef strips.

    Any cut of thin beef works in this recipe. Just chop it down into small pieces to fit your fork.

    Instructions

    A collage showing how to roast the ingredients for the sauce.
    • Brush the poblanos with Mazola® Corn Oil.
    • Roast the poblanos along with the ranchero salsa ingredients.
    • Blend the sauce ingredients.

    I’m using foil paper on top of a skillet. This will make cleaning up easier.

    The Mazola® Corn Oil will make peeling the skin easier.

    How to Roast in the Oven:

    Press the Broiler button.
    Put all the roasting ingredients on a sheet pan.
    Broil for 7 minutes. Remove the garlic. Turn the rest of the ingredients.
    Return to the broiler for an additional 7 minutes.

    A collage showing how to roast poblano peppers.
    • Cover the roasted poblanos in plastic to steam.
    • After 10 minutes, remove and peel the skin.
    • Cut off the stems and remove the seeds.
    • Slice into strips.

    Save yourself a step and do this ahead of time.

    Roasted poblano peppers freeze well.

    They last up to 6 months in the freezer in a sealable plastic bag with the air removed.

    A collage showing how to sear the beef.
    • Heat the Mazola® Corn Oil and add the seasoned beef.
    • Cook the sauce for 20 minutes, stirring occasionally.

    Mazola® Corn Oil is a heart-healthy* cooking oil that has multiple purposes for you and your family – baking, grilling, even good for marinades. It is neutral in flavor.

    Move to the next step when the liquid is almost gone. Uncover the last 5 minutes.

    A collage showing when to add the potatoes and onions to the pot.
    • Once the liquid is completely gone, add the diced potatoes.
    • Cook for 5 minutes then add the onions and garlic.
    • Stir to combine.

    The bigger the potatoes, the longer they will need to cook.

    After you add the onion and garlic, give it all one big stir to combine.

    A collage showing when to add the salsa and roasted poblano peppers to the pot.
    • Add the ranchero-style salsa, water, and poblano peppers.
    • Cover and cook for 10 minutes, or until potatoes are ready.

    Once the potatoes are cooked, your steak ranchero is ready! The sauce should be thick and rich.

    If the potatoes are NOT done after 10 minutes, add a little more water. Stir and cover again for 5 minutes.

    Make it a full meal by adding zucchini, broccoli, or green beans.

    Bistec Ranchero cooked and sitting in a large skillet.

    Side Dishes

    Arroz Mexicano
    Refried Beans
    Ensalada de Nopales
    Corn Tortillas

    This juicy Bistec Ranchero is a traditional Mexican dish that’s jam-packed with flavor. Serve with your favorite side or as bistec tacos. It is a favorite that is sure to please any crowd.

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    Did you make this recipe? Please rate the recipe below!

    Bistec Ranchero served on a decorative Mexican clay plate next to beans and rice.

    Bistec Ranchero

    Bistec Ranchero consists of tender beef and roasted poblano pepper stewed in a thick, rich tomato sauce. Serve with rice, beans, and plenty of tortillas.
    5 from 1 vote
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 4 people
    Calories: 660kcal
    Author: Maggie Unzueta

    Ingredients

    For the Beef:

    • 2 tbsp Mazola® Corn Oil
    • 1.75 lbs beef thin slices
    • 1/2 tbsp salt
    • 1/2 tsp ground pepper
    • 1/2 tsp ground cumin
    • 2 potatoes peeled and diced
    • 1 onion sliced
    • 2 garlic cloves minced

    For the Ranchero Salsa:

    • 4 tomatoes
    • 1/4 onion
    • 2 garlic cloves
    • 3 jalapenos
    • 1/8 tsp cumin
    • 1/8 tsp oregano
    • 1 tsp 1 tsp salt
    • 1/4 cup water

    Also Need:

    • 1 tbsp Mazola® Corn Oil (to brush on poblanos)
    • 3 poblano peppers
    • 1/4 cup water

    Instructions

    To Make the Ranchero Salsa:

    • Heat a large griddle and add foil paper.
    • Brush the poblanos (not part of the salsa) with Mazola® Corn Oil.
    • Add the poblanos, tomatoes, ¼ onion, 2 garlic cloves, and 3 jalapenos.
    • Char on all sides.
    • Remove the tomatoes, onion, garlic, and jalapenos and add them to a blender.
    • Add a pinch of cumin, pinch of oregano, 1 tsp salt, and ¼ c water to the blender.
    • Blend until smooth.
    • Set the Ranchero Salsa aside.

    Preparing the Poblano Peppers:

    • Remove the poblanos from the griddle and cover with plastic wrap to steam.
    • Let steam for 10 minutes.
    • With a knife, peel the skin.
    • Cut off the stem and cut lengthwise.
    • Remove the seeds from the inside.
    • Slice into strips.
    • Set aside until ready to use.

    For the Beef:

    • Heat Mazola® Corn Oil in a large skillet.
    • Season the beef with salt, pepper, and cumin.
    • Add the beef to the skillet.
    • Cover and cook for 15 minutes.
    • Remove the lid and cook for an additional 5 minutes.
    • Once the juice from the beef has evaporated, add the potatoes.
    • Cook for 5 minutes.
    • Then add the onion and garlic.
    • Stir to combine.
    • Add the Ranchero Salsa, ¼ cup water, and roasted poblano slices.
    • Stir to combine.
    • Cover and cook for an additional 10 minutes, or until potatoes are ready.
    • Serve and enjoy!

    Video

    Notes

    If the potatoes are NOT done after 10 minutes, add a little more water. Stir and cover again for 5 minutes.
    Make it a full meal by adding zucchini, broccoli, or green beans. 
    How to Roast in the Oven:
    Press the Broiler button. Put all the roasting ingredients on a sheet pan. Broil for 7 minutes. Remove the garlic. Turn the rest of the ingredients. Return to the broiler for an additional 7 minutes. 

    Nutrition

    Calories: 660kcal | Carbohydrates: 14g | Protein: 37g | Fat: 51g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 2g | Cholesterol: 141mg | Sodium: 1018mg | Potassium: 1082mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1475IU | Vitamin C: 105mg | Calcium: 78mg | Iron: 5mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    *Very limited and preliminary scientific evidence suggests that eating about 1 tablespoon (16 grams) of Corn Oil daily may reduce the risk of heart disease due to the unsaturated fat content in Corn Oil. FDA concludes that there is little scientific evidence supporting this claim. To achieve this possible benefit, Corn Oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains 14 grams of Corn Oil.

    **Corn oil is a cholesterol-free food that contains 14g of total fat per serving. See nutrition information on product label or at Mazola.com for fat and saturated fat content.

    Filed Under: Beef, Mexican, Recipes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

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