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Steak with Roasted Poblano Peppers and Potatoes, or Bistec con Rajas y Papas, is a classic Mexican recipe. This dish makes a yummy and flavorful weeknight meals. By Mama Maggie’s Kitchen
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5 from 5 votes

Beef with Roasted Poblano Chile and Potatoes (or Carne de Res con Rajas y Papas)

Beef with Roasted Poblano Chile and Potatoes, or Carne de Res con Rajas y Papas, is a delicious and spicy dish. Mexican comfort food at its best.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner
Cuisine: Mexican
Servings: 6 -8
Calories: 392kcal



  • Carefully roast the poblano chile until black on all sides.
  • Wrap the roasted chile poblano in plastic to sweat. 10 minutes.
  • Remove charred skin and open to devein and to remove the seeds.
  • Then slice into strips. Set aside.
  • Salt and pepper meat.
  • Heat oil.
  • Add meat to the pan and brown on all sides.
  • Remove the meat from the pan and add potatoes, stirring frequently.
  • Cook for 3-5 minutes.
  • Return the browned meat to the potatoes.
  • Add the onion. Cook for 1 minute.
  • Add the bouillon, 1 cup beef broth, and cumin.
  • Give everything in the pot a stir and add the poblano chile strips.
  • Add the diced tomato and garlic to a blender.
  • Blend until smooth.
  • Add to tomato sauce the pan.
  • Bring to a simmer and cover.
  • Cook for 10 minutes or until potatoes are soft.
  • Enjoy!


You can also use any beef meat.
Roast your poblanos ahead of time. It will save you some cooking time.


Calories: 392kcal | Carbohydrates: 14g | Protein: 22g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 1188mg | Potassium: 776mg | Fiber: 3g | Sugar: 4g | Vitamin A: 810IU | Vitamin C: 80mg | Calcium: 45mg | Iron: 3mg