Bistec Ranchero Recipe
Bistec Ranchero is a classic Mexican recipe that feels like home. It’s made with thin cuts of beef steak simmered in a rich tomato-based sauce.
The process is simple yet packed with flavor. First, the steak is browned and seared to lock in its juices. Then it simmers in a vibrant mix of tomatoes, onions, garlic, and fresh chiles like jalapeños. The result? A dish that’s meaty, hearty, and wonderfully moist.
Honestly, if I had to place Bistec Ranchero in a category, I’d call it a Mexican stew. The rich, flavorful sauce is what sets it apart—it’s thick, hearty, and full of depth. As it simmers, the steak turns tender and soaks up every bit of that bold, savory goodness.
Bistec Ranchero pairs beautifully with rice, beans, or fresh corn tortillas. Serve it individually or family-style, straight from the skillet, so everyone can dig in together. And why not add a fresh salad on the side for a lighter touch?
Growing up, stews were a huge part of my mom’s repertoire. And it makes sense—they feed a crowd, are budget-friendly, don’t take too much time, and are a classic we all loved.
Bistec is a term used in Mexican cuisine for thinly sliced beef steak. Because the slices are thin, they cook quickly and soak up sauces and seasonings beautifully—making them perfect for dishes like this.
Excellent Choices for Bistec:
- Flank Steak
- Flap Steak
- Beef Chuck Steak
Recipe Video Tutorial
Below is my easy to follow video tutorial on how to make this Bistec Ranchero Recipe.
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Other Side Dishes:
Store
- Refrigeration: Allow the cooked meat to cool down, then transfer it to an airtight container. Store in the refrigerator for up to 3–4 days.
- Freezing: For longer storage, place the cooled steak and sauce in a freezer-safe container or bag. Remove as much air as possible and label with the date. Freeze for up to 2–3 months.
Bistec Ranchero Recipe
Ingredients
Salsa Ranchera
- 2 tbsp oil
- 2 guajillo chiles, seeded, deveined, and stemmed
- 1/4 white onion, roughly diced
- 2 garlic cloves, smashed
- 1/2 tsp cumin seeds
- 1/2 tsp dried Mexican oregano
- 1 tbsp tomato paste
- 1 lb tomatoes, roughly diced
- 2 cup beef stock, low sodium or water
Potatoes
- 2 tbsp oil
- 10 oz potatoes, small diced
- To taste salt
- To taste ground black pepper
Bistec Ranchero
- 1.5 lbs flank steak
- To liking salt
- To liking ground black pepper
- 3 tbsp oil
- 1/2 white onion, sliced
- 2 jalapeños, seeded and sliced
- 4 garlic cloves, finely minced
- 6 oz tomatoes, sliced
- To taste salt, (at the end)
Instructions
Salsa Ranchera
- Place a medium pan over medium heat and add the oil. Once hot, toast the dried guajillos, stirring continuously to avoid burning, until fragrant, about 1 minute, then remove from heat.
- Sauté the onion and garlic in the same pan until the onions are slightly softened. Toast the cumin and oregano for about 1 minute until fragrant, then stir in the tomato paste and cook for another minute. Add the tomatoes and cook until softened and the juices are released, about 3–4 minutes.
- Finally, add the guajillos and stock, bring to a gentle simmer, then turn off the heat and cover to allow the peppers to hydrate.
Potatoes
- Place a large pan over medium heat and add the oil. Once hot, add the potatoes and season with salt and pepper. Stir occasionally and cook until browned. Turn off the heat and set aside until needed.
Blend the Sauce
- Transfer all hydrated ingredients and stock to a blender and process until completely smooth. Set aside.
Prep the Steak
- Pat the steak dry with paper towels. Cut it in half lengthwise along the grain, then slice each piece thinly across the grain for tender strips.
- Transfer to a container and season with salt and black pepper, massaging the seasoning in to distribute evenly.
Cook Bistec Ranchero
- Heat the oil in a large pan over medium-high heat. Spread the steak evenly in the pan and sear until the underside browns, then stir.
- Allow the juices to evaporate and the steak to sizzle. Stir occasionally as the meat continues browning for 1–2 minutes. Lower the heat to medium and add the onion and jalapeño, cooking until slightly softened. Stir in the garlic and cook for 1 minute. Add the tomatoes and cook until they are slightly soft.
- Pour in the ranchero sauce and add the browned potatoes, mixing well. Bring to a gentle simmer, then lower the heat to medium-low, cover, and cook until the potatoes are tender but not mushy, about 5–10 minutes. Taste and adjust with additional salt if needed.
- Serve hot with Mexican white rice, beans, a salad and corn tortillas.
Nutrition
Did you make this recipe?
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Melissa
Delicious! Husband loved it, thank you for the great recipe! 💖
Villa Cocina
Always a pleasure! keep up the great cooking.
Jenny
So delicious! We will definitely be making this again. The ranchera sauce is so flavorful and easy to make.
Villa Cocina
So glad you loved it!
Frank Lazaro
Sounds and looks delicious, I will be making this soon.
Villa Cocina
Go for it, ENJOY!
Barry P Blum
Every recipe including this one has been extremely good.
Villa Cocina
That’s amazing! thanks for letting us know.
Ely
I want to try this! However, how would I adjust the salsa portions if I’m not including the potatoes?
Villa Cocina
If you’re omitting the potatoes, I recommend keeping the salsa portions as they are and simply adding more steak to maintain a hearty balance.