Beef steaks in a rustic tomato, serrano chile, and onion sauce.
About this recipe
Bistec ranchero is one of the most beloved stews in homestyle Mexican cooking. It features seared beef steaks simmered in a rustic sauce of tomato, serrano chile, onion, and garlic. The sauce is built right in the pan with the meat juices, giving it an unmatched depth of flavor. It is quick, hearty, and perfect for a weeknight meal. Served with red rice, pot beans, and freshly made corn tortillas, every bite transports you to a Mexican grandmother's kitchen, where the aroma of charred chiles and roasted tomato fills the entire house.
History & Origin
Bistec ranchero is a pure expression of Mexican ranch cooking, born on the cattle haciendas of central and northern Mexico. The word "ranchero" describes not just the preparation style but an entire culinary philosophy built on fresh field ingredients and simple yet effective techniques. During the 18th and 19th centuries, cowboys and farmhands needed hearty meals that could be prepared quickly over coals or makeshift stoves. Thus this dish was born: a good cut of beef with whatever sauce the garden provided. The modern version preserves that simplicity: fire-roasted tomatoes, charred serrano chiles, and onion, all ground in a molcajete or coarsely blended to maintain a rustic texture. The chile varies by region: in the north they use chile de árbol, in Jalisco chile cascabel, and in central Mexico chile serrano.
Estimated cost
£18.00
Total cost
£4.50
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
350
Calories
34g
Protein
14g
Carbohydrates
18g
Fat
3g
Fibre
620mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Roast the tomatoes, the serrano chillies and half trozo of onion in a comal (flat griddle) or frying pan dry over high heat until it tatemen on all sides, some 10 minutes.
💡 El tatemado es clave for the flavour ahumado of the sauce.
- 2
Licua the ingredientes tatemados with the garlic and half a cup of water until you get a sauce with texture slightly thick. Season with salt.
- 3
Season the bisteces with salt and pepper. In a large frying pan with oil well hot, sella the meat on both sides over high heat for 2 minutes for lado. Remove and set aside.
- 4
In the same pan, pour the sauce and cook over medium heat for 10 minutes, scraping the jugos caramelizados of the fondo. Regresa the bisteces a the sauce and cook 5 minutes more.
- 5
Serve the bisteces drizzled in sauce ranchera, accompanied of rice red, beans and warm tortillas.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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