Bistec Con Papas (Mexican Steak with Potatoes)
Want to add a little extra oomph to the average steak and potatoes? Well, then you’re in the right place. Bistec Con Papas is loaded with flavor and cooked in a spicy sauce. Once you try it, it is sure to become a staple comfort food in your home.
What is Bistec Con Papas?
For anyone who hasn’t heard of this before, the name doesn’t give much away. Essentially it is the Mexican version of Steak and Potatoes. It can be served with or without sauce depending on how you like your steak and potatoes. If you do opt for a sauce, the sauce is made with chili peppers which adds the perfect amount of heat to the overall dish.
Are Bistec and Carne Asada the same thing?
I can imagine this question must have popped up in your mind, it did for many people too. Bistec translates to beefsteak which is a thin cut that is usually grilled or used in stews. It is usually served with sauce, potatoes, and onions.
On the other hand, Carne Asada is grilled beef that is sliced thinly after it has been cooked fully. After being marinated in a combination of salt, cilantro, lime juice, and other spices and herbs, the beef is grilled over mesquite flame before being served as thin slices.
What is the best type of steak for Bistec Con Papas?
There are so many different cuts of steak in the market nowadays that it is very easy to get confused. For Bistec Con Papas there are few cuts that you can use, the most popular being the Beef Chuck or Top Sirloin.
While these cuts are popularly used, you can also use Skirt Steak, Flank Steak, and Beef Chuck Petite Tender Steak if you can’t find any of the two above. The important thing to consider when selecting a steak for Bistec Con Papas is that the steak has some nice fat marbling.
If you use a lean or trimmed steak, you will end up with a dried-out steak which is honestly, not anyone’s cup of tea.
If you want to speed up the cooking process you can thinly slice the steak before cooking but as with any recipe, you’re the chef, so do as you see fit!
Tips for Making Bistec Con Papas
If you’ve never had Bistec Con Papas before, it is spicy. The sauce is made from chili peppers and tends to be a little higher on the heat scale. You can always adjust the number of chilies you add to suit your taste buds. You can also entirely skip the addition of Jalapenos and Guajillo Peppers.
If you’re using a leaner and cheaper cut of steak such as the chuck or round steak, you may have to add more liquid and cook the beef for longer, until it’s tender. Remember to add your potatoes later if you’re cooking your beef for longer as it will keep them from getting mushy.
A super tip that is for all the moms out there whose kids just don’t want to eat their vegetables – add them to this dish. They taste delicious and kids love them! You can either roast the vegetables and blend them into the sauce or you can chop them up and cook them with your potatoes. The sauce really does provide the perfect disguise for any vegetables you want to sneak in there.
Bistec Con Papas Variations
As I’ve said before, you’re the chef here, so you can customize this recipe as much as you want. If you’re looking for different variations to add, here are some recommendations;
- Carrots
- Chayote
- Zucchini
- Squash
- Chicken
You can add all of these or one of them. You can also go a completely different route if you please!
Serving Bistec Con Papas
Bistec Con Papas can be served with rice, refried beans, flour tortillas, corn tortillas, or bread. Bistec Con Papas also goes really well with a fresh green salad or even noodles. Refreshing drinks such as Agua de Pepino y Limon or Agua de Fresca pair nicely with this dish and allow a respite from the tantalizing heat of the sauce.
How to Store Bistec Con Papas?
Although it is rare to have any leftovers when it comes to Bistec Con Papas, it is always good to know how best to store them. Storage recommendations can also help if you’re a meal planner!
Divide the Bistec Con Papas into equal portions and put them into airtight containers. Store at the back of the refrigerator
Bistec Con Papas can stay in the refrigerator for up to 3 days and in the freezer for up to 3 months.
How to Reheat Bistec Con Papas?
The best way to reheat Bistec Con Papas is on a skillet on the stove. Simply add your desired portion onto the skillet with around 1-2 tablespoons of water. Heat on medium-high heat and keep stirring occasionally. Take off the heat once thoroughly heated and serve.
Bistec Con Papas Ingredients
- Top Sirloin Steak: Top sirloin steak is not a super fatty cut. However, it has a strong beefy flavor and absorbs seasonings well. Remember to cut the steak into thin slices for a faster cooking time.
- Russet Potatoes: Russet potatoes have a mild yet earthy flavor. In addition to this, russet potatoes can hold their shape and will not break down in the sauce.
- Bell Peppers: Bell peppers add a mildly sweet flavor to the sauce that the Bistec Con Papas are served in.
- Onion– There’s nothing better than the aromatic smell of onions. Not only do they flavor the steak, but they also add a touch of sweetness to the whole dish.
- Salt: Salt adds flavor and makes the taste more robust.
- Olive Oil: Olive oil helps the steak and potatoes brown and also creates a lovely char on the roasted tomatoes and jalapenos.
- Roma Tomatoes: Roma tomatoes are the base of the sauce. They add an acidic yet sweet flavor to the dish.
- Jalapenos and Guajillo Peppers: Jalapenos add a mildly spicy flavor to the sauce while the Guajillo peppers add a slightly smoky and fruity flavor.
- Garlic: Garlic adds a sweet and robust flavor to the Bistec con papas
More Delicious Recipes:
Nicaragua Arroz a la Valenciana
Bistec Con Papas (Mexican Steak with Potatoes)
Ingredients
For The Sauce
- 2 Guajillo peppers
- 1 cup Hot water
- 8 Romatomatoes
- 2 jalapenos
- 1 small onion, roughly chopped
- 2 cloves garlic
- 1/4 cup cold water
- 1 tsp salt
For The Steak and Potatoes
- 2 lbs Top sirloin steak, thinly sliced
- 10 Russet potatoes cut into 1/2-inch pieces
- 1/2 Onion, chopped
- 1 tsp Salt
- 2 Tbsp Olive Oil
Instructions
Sauce
- Using a pair of kitchen shears, cut the Guajillo peppers in half lengthwise. Remove the seeds and veins.
- Place the Guajillo peppers into a bowl and add hot water.
- Place a plate on top of the Guajillo peppers to prevent them from rising up and soak them for 30 minutes until soft.
- Place the Roma tomatoes, jalapeno peppers, onions, and garlic onto a baking sheet.
- Turn your oven to broil. Cook the vegetables for 5 minutes. Turn the vegetables over and cook them for an additional 5 minutes.
- Drain the Guajillo peppers and add them to a blender along with the broiled vegetables, cold water, and salt. Blend until smooth.
Steak and Potatoes:
- To make the steak and potatoes, add a tablespoon of olive oil to a large pot.
- Add the top sirloin steak and cook it for 5-8 minutes until it is no longer pink.
- Add the rest of the oil and fry the onions for around 3 minutes. Add in the russet potatoes and start browning the meat and potatoes for about 20 minutes.
- Once browned, add the sauce and cover. Cook for 15-20 minutes on low heat until the steak and potatoes are tender. Serve with your choice of side and drink and enjoy your Bistec Con Papas.
