Bistec con Papas (Mexican Steak and Potatoes)
Bistec con papas is a delicious and filling meal the whole family will love!
Ingredients
- 2 lbs thin cut ribeye steak thinly sliced
- 4 gold potatoes peeled and diced and reserved in water
- 1/2 white onion sliced
- 4 garlic cloves peeled and minced
- 1 jalapeno chopped
- 8 roma tomatoes chopped
- salt to taste
- black pepper to taste
- 2 tbs canola oil
Instructions
-
Heat up 1 tbs of oil in a large skillet over medium high heat. Once hot, add the steak and cook for 5 minutes or until it’s no longer pink. Stir and flip the steak pieces as needed to cook evenly.
-
Transfer the steak to a plate and set aside.
-
Drain the potatoes and dry them with paper towels.
-
Add another 1 tbs of oil to the skillet and turn the heat to medium.
-
Add the potatoes to the skillet and cook for 5 minutes. Stirring occassionally.
-
Next add the onion, jalapeno and garlic. Season with salt and pepper to taste.
-
Continue to cook for another 2 minutes.
-
Next, add the tomatoes, chicken bouillon and steak. Stir.
-
Cover the skillet and cook on medium heat for about 8 minutes or until the potatoes are tender.
-
Serve and enjoy!
Recipe Notes
- Dice the potatoes into small bite sized pieces to ensure quick cooking.
- Reserve the diced potatoes in water to prevent browning.
- Drain and dry the potatoes with paper towels to prevent splattering.
- Choose a cut of steak with a decent amount of fat to ensure it stay juicy and tender throughout the cooking process.
- Adjust the ratio of seasonings to suit your taste.