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Mexican-Style Country Steak (Bisteces Rancheros) Recipe

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This recipe for Mexican-Style Country Steak (Bisteces Rancheros), by , is from HOME COOKING Favorites from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Malloy
Added: Sunday, June 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 shoulder or chuck steaks, 1/4"
1 garlic clove, peeled
salt, pepper to taste
1/4 peanut oil
1 large onion, sliced thinly
4 large tomatoes (or 32 oz can of diced tomatoes)
1 pound of new potatoes (red bliss is good)
3 anaheim chilies, charred, peeled and cut into strips (use bell peppers in a pinch)

Directions:
Directions:
Preheat oven to 350. Rub steaks with cut garlic, season with salt, pepper. Quickly brown steaks in 2 tbs oil, both sides. Place in one layer in ovenproof serving dish, or pan. Let oil cool a little, cook onion until transparent, don't brown.
Cut slice off top of tomatoes and grate coarsely until skin is left in your hand. Add tomatoes and a little salt to onions in pan and cook sauce fast over fairly high flame for 3-5 min. Stir to prevent sticking.
Slice peeled potatoes 1/4" thick, place on top of steaks. Pour onion/tomato sauce over meat and potatoes.
Remove seeds from charred, peeled chilies and cut into strips. Place strips on top of sauce. Cover and bake for 35 min. Then bake, uncovered for about 50 min, until sauce is reduced and potatoes just beginning to brown.

Diane Kennedy's The Cuisine's of Mexico

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15-20 min prep; 1 1/2 hours cooking
Personal Notes:
Personal Notes:
Shortcut: You can find canned fire-roasted chiles and tomatoes in most stores now, certainly in mexican stores. You can try Rotel's Diced Chilies and Tomatoes (mild) also, These products when reduced can make a pretty hot sauce, so be careful, you might want to add some plain tomato. Add less salt if using canned tomatoes, chilies. Charring your own peppers is fun and really makes the dish.

 

 

 

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