Directions

• Salsa ranchera: place a medium pan over medium heat and pour in the oil. Once hot, toast the dry guajillos until fragrant. Move continuously to prevent them from burning. After one minute they should be ready, remove from the heat. Now, sauté the onion and garlic until the onions have slightly softened. Toast the cumin and oregano until fragrant, about 1 minute. Stir in the tomato paste and cook for another minute. Add the tomatoes, cook until soft and juices have released, 3 – 4 minutes. Add the guajillos and stock. Bring to a gentle simmer and turn off the heat. Cover and let the peppers hydrate.
• Potatoes : Place a large pan over medium heat. Pour in the oil and once hot, toss in the potatoes. Soon after, season with salt and pepper. Stir as needed and cook until they brown. Turn off the heat, set aside until needed. 
• Back to the blender: process all of the ingredients in a blender until completely smooth. Set aside momentarily. 
• Prep the steak: Pat the steak dry with paper towels. Then, cut it in half lengthwise (along the grain.) Take each pieces and thinly slice across the grain for tender pieces. Transfer into a container. Season with salt and black pepper. Massage it in, to make sure the seasoning is well distributed. 
• Bistec ranchero: Heat the oil in a large pan and over medium-high heat. Then, spread the meat to make sure it covers as much surface area as possible. When the underside has browned, stir to combine. Let the juices evaporate and wait for the sizzle. Stir as the meat sears and browns, 1-2 minutes. Lower the heat to medium. Stir in the onion and jalapeño until slightly softened. Mix in the garlic and cook for a minute. Now, cook the tomatoes until slightly soft. Next, pour in the ranchero sauce and add the potatoes. Mix everything to combine and bring to a gentle simmer. Lower the heat to medium-low, cover and cook until potatoes are tender but not mushy, about 5-10 minutes. Stir in salt to taste and enjoy with a good portion of Mexican white rice, beans, and a side of corn tortillas.