Bistec Ranchero (Braised Rancho-Style Beef Steak)

Steps

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1. 1
   Roast the serrano chiles and poblano peppers on a comal or griddle over medium-high heat until charred and blistered all over.
   ▶ ≈0:31
2. 2
   On the same griddle, roast the tomatoes, garlic, onion, and serrano chiles until softened and charred, which brings out deeper flavors for the sauce.
   ▶ ≈0:47
3. 3
   Place the roasted poblano peppers in a plastic bag to steam and soften the skin, then gently rub away the charred outer layer.
   ▶ ≈1:19
4. 4
   Remove the seeds from the poblano peppers and cut them into thin strips, making sure to discard all seeds.
   ▶ ≈2:34
5. 5
   Heat oil in a large pot or cazuela, add the beef steak pieces, and sear until beginning to brown on the surface.
   ▶ ≈2:04
6. 6
   Once the beef begins to brown, add the sliced onions and ground black pepper, stirring to combine.
   ▶ ≈2:51
7. 7
   Add the poblano pepper strips to the beef and onions, and continue cooking.
   ▶ ≈3:04
8. 8
   Blend the roasted tomatoes, serrano chiles, and garlic with a pinch of salt and a little water until you reach a sauce-like consistency.
   ▶ ≈3:24
9. 9
   Pour the blended sauce into the pot with the beef, add a little water, and simmer gently until the beef is tender and the flavors meld together.
   ▶ ≈3:37
10. 10
    Once the beef is cooked through and tender, remove from heat and serve alongside refried beans and warm tortillas.
    ▶ ≈4:04