Bistec con papas is a delicious Mexican delight. Made with top sirloin steak and hearty russet potatoes, it makes for a meal that is hearty and filing.
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.