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
Onion
Garlic
Cumin
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.
Bistec con Papas (Steak and Potato stew)
Ingredients
- 1 teaspoon cooking oil
- 1 1/2 lb thin milanesa or sirloin steak
- 2 russet potatoes
- salt and pepper to taste
- 2 ripe Roma tomatoes, cut into chunks
- 1/4 onion
- 2 garlic cloves
- 1 teaspoon cumin
- water
- 2 jalapeno peppers (optional)
Instructions
- Cut the steak into strips or bite size pieces. Set aside.
- Place a large skillet on medium-high heat and add the cooking oil.
- Once hot, add the steak and cook stirring occasionally until all the juices have evaporated.
- Meanwhile, peel and dice the potatoes into bite size pieces, roughly the same size as the steak.
- Add the potatoes and cook for a couple of minutes. Season with salt and pepper.
- Blend the Roma tomatoes, onion, garlic, cumin and 1/2 cup water until very smooth. Add more water until you get the desired consistency.
- Pour the tomato sauce into the meat and potatoes and stir around. Add a couple of whole jalapeños if desired.
- Lower the heat and cook, covered for 30 minutes until the potatoes and steak are very tender.
- Enjoy!
