Bistec con Papas (Steak and Potato stew)

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Bistec con papas is one of the dishes I go to when I need comfort. When I moved to Texas and went back home to visit, I would ask my mom to make me bistec con papas or chuletas con papas (pork chops). There is something about the tomato sauce that feels so familiar and comforting to me. The whole meal feels like a warm, cozy hug. I like to make this recipe with milanesa because it is a very thin cut and cooks a lot faster. Plus, it is always so tender and delicious. Lucky for me, both of my kids love it too. So, I get to make it every time I want it or every time I need a cozy salsa de tomate hug.

What you need to make Bistec con papas

Steak. I like to use thin steak like milanesa or sirloin.

Potatoes. I like russet potatoes, but baby potatoes would also work great.

Roma tomatoes




Salt to taste

Fresh Jalapeño peppers. These are just for flavor; they won’t add any heat.

How to serve Bistec con papas

My favorite way to eat bistec con papas is with refried beans and corn tortillas; I don’t think it needs anything else, but if you want something extra, Mexican rice would be totally delicious as well. And if you go for the rice and beans, maybe you could also whip up some guacamole. Perfectly rounded meal.

For this meal I prefer corn tortillas, always. Now that if you have leftovers, flour tortillas would make some amazing breakfast tacos.


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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