Mexican Style Steak and Potatoes

I was raised by my grandmother and my step-grandfather who was from the State of Chihuahua. (He's the reason I speak Spanish fluently.) He loved to cook, not specific Mexican dishes, but more like guisados. A guisado is any dish that can be prepared in one pot or pan, with many ingredients.

Pappy's favorite was his Guisado de Bistec con Papas. Being that we lived in the States, we had lots of convenience foods at hand. Pappy would always prepare this dish because it can be used as a main dish or as a filling for tacos and/or burritos. 

Guisado de Bistec con Papas a la Mexicana

Ingredients:

• 1 pound thin cut steak, cut in 1-inch strips
• 6 roma tomatoes
• 2 to 4 fresh serrano chiles 
• 2 cloves garlic 
• 4 medium potatoes, peeled and cut in 1-inch cubes
• 2 cups water
• 1 to 2 teaspoons chicken flavored bouillon (I use Knorr-Suiza) 

Directions:

Coarsely chop 3 of the tomatoes, half of the medium onion, and 2 of the serrano chiles. In a blender, puree the remaining tomato, onion, garlic, and serrano chiles with the 2 cups of water; set aside.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the thin-cut steak and the chopped onion, and serrano chiles. Sauté, stirring occasionally, until the steak is no longer pink; season with salt and pepper. Stir in the potatoes, tomatoes, chicken bouillon, and the pureed mixture; season with salt and black pepper. Bring guisado to a boil. Reduce heat to low, cover and simmer until most of the liquid has been absorbed. Enjoy!

*This guisado is great on it's own with a salad or as a filling for tacos, burritos and/or gorditas.

With Love,

Leslie Limon