Entree: Mexico – Northern Mexico (Chihuahua) – Bistec Ranchero (Ranch-style Steak)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 45 min

Total 2 hrs 25 min

Ingredients

- For the bistec:
  - 1.5 lb (680 g) beef top round or sirloin, thinly sliced across the grain (about 1/4 in / 6 mm slices)
  - 2 tbsp (30 ml) vegetable oil
  - 1 medium yellow onion, thinly sliced
  - 3 cloves garlic, minced
  - 3 medium Roma tomatoes, roughly chopped (about 12 oz / 340 g)
  - 2 jalapeños, seeded and thinly sliced (leave seeds for more heat)
  - 1 tsp (5 g) ground cumin
  - 1 tsp (5 g) kosher salt, plus more to taste
  - 1/2 tsp (2.5 g) freshly ground black pepper
  - 2 tbsp (30 ml) chopped fresh cilantro, plus extra for garnish
  - 1 lime, cut into wedges (for serving)
- For the Mexican red rice:
  - 1 1/2 cups (280 g) long-grain white rice, rinsed
  - 3 tbsp (45 ml) vegetable oil
  - 1/2 medium white onion, finely chopped
  - 1 clove garlic, minced
  - 1/2 cup (120 ml) tomato sauce (strained tomato purée)
  - 2 3/4 cups (650 ml) low-sodium chicken broth or water
  - 1 tsp (5 g) kosher salt
- For the charro-style pinto beans:
  - 1 lb (454 g) dried pinto beans, rinsed and picked over
  - 8 cups (1.9 L) water (for cooking beans)
  - 4 strips bacon, approx. 3 oz (85 g), chopped
  - 3 oz (85 g) fresh Mexican chorizo or ground pork chorizo (casings removed)
  - 1 small onion, finely chopped
  - 2 cloves garlic, minced
  - 1 medium Roma tomato, diced (about 4 oz / 115 g)
  - 1 jalapeño, seeded and chopped
  - 1 tsp (5 g) kosher salt, plus more to taste
  - 1/4 cup (15 g) chopped fresh cilantro
- For serving:
  - 8 (6–8 in / 15–20 cm) flour tortillas
  - Lime wedges and extra cilantro for garnish

Instructions

Short Description:
Thinly sliced beef quickly seared then simmered in a fresh tomato-onion-jalapeño sauce, served with Mexican red rice, charro-style pinto beans, and warm flour tortillas for a hearty Northern Mexico main course.

Regional Notes:
This Chihuahua version uses locally raised beef thinly sliced for fast cooking and emphasizes fresh Roma tomatoes, raw jalapeño heat, and simple refried/charro-style beans typical of Northern Mexico. Unlike some central-Mexico bisteces that use heavier sauces or chiles, this rendition stays bright and salsa-like and is commonly served with flour tortillas in the north.

1. Prep beans (start first; beans need long simmer): place rinsed pinto beans in a large pot, cover with 8 cups (1.9 L) cold water and bring to a boil; reduce heat and simmer uncovered 2–3 minutes, remove from heat, cover and soak 1 hour (quick-soak). Drain and discard soak water.
2. Cook beans: in the same large pot, add 8 cups (1.9 L) fresh water, drained beans, chopped bacon, chorizo, chopped onion, garlic, diced tomato, and chopped jalapeño. Bring to a boil, reduce heat to low, partially cover and simmer gently until beans are tender, about 1 to 1 1/2 hours. Add salt near the end (about 1 tsp / 5 g) and simmer 10–15 minutes more. Stir in 1/4 cup (15 g) chopped cilantro, adjust seasoning, and keep warm on low.
3. While beans simmer, make rice: heat 3 tbsp (45 ml) vegetable oil in a medium saucepan over medium heat. Add rinsed rice and toast, stirring, until rice becomes opaque and just starts to brown, about 4–6 minutes. Add chopped onion and garlic and cook 1 minute. Stir in tomato sauce, chicken broth (or water), and 1 tsp (5 g) salt. Bring to a gentle boil, reduce heat to low, cover and simmer 18–20 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.
4. Prepare the beef: pat the thin slices dry and season both sides with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) black pepper. Heat 2 tbsp (30 ml) vegetable oil in a large heavy skillet or cast-iron pan over medium-high heat until shimmering.
5. Sear beef quickly: working in batches to avoid crowding, add slices and sear 30–45 seconds per side until just browned but not overcooked (thin slices cook very fast). Transfer seared slices to a plate and keep warm.
6. Make the ranchero sauce in the same pan: add a touch more oil if pan is dry, reduce heat to medium, add the thinly sliced onion and cook until softened, about 3–4 minutes. Add minced garlic and cook 30 seconds. Add chopped Roma tomatoes and sliced jalapeños, stirring and scraping up browned bits from the pan. Sprinkle in 1 tsp (5 g) ground cumin and simmer until tomatoes break down and form a saucy consistency, about 6–8 minutes.
7. Finish the bistec: return the seared beef to the pan, toss with the sauce, and simmer 2–3 minutes more to meld flavors (do not overcook). Stir in 2 tbsp (30 ml) chopped cilantro and adjust salt and pepper to taste. Keep warm.
8. Warm tortillas: heat a dry skillet over medium heat and warm tortillas 20–30 seconds per side, or wrap in foil and warm in a 300°F (150°C) oven for 8–10 minutes.
9. Plate and serve: divide rice and beans among four plates. Top with a generous portion of Bistec Ranchero. Serve with warm flour tortillas, lime wedges, and extra cilantro for garnish. Encourage diners to assemble tacos or eat components together.
10. Make-ahead and timing notes: beans can be cooked a day ahead and reheated. Rice is best fresh. If short on time, use canned pinto beans (2 x 15 oz / 425 g cans, drained) in place of dried—add them to the skillet in step 6 to warm through and absorb sauce.