Rancho-Style Sliced Steak with Chile Strips and Cheese in Red Chile Sauce

Steps

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1. 1
   Roast the 4 poblano chiles directly over flame until the skin blisters, making them easier to peel.
   ▶ ≈0:28
2. 2
   Cut the beef into medium-sized pieces.
   ▶ ≈0:47
3. 3
   Heat oil in a pan, add the beef pieces with a pinch of salt, and let them brown well.
   ▶ ≈1:01
4. 4
   In the same pan, quickly sauté the tomatoes, garlic, onion, and chile de árbol on the side until lightly cooked.
   ▶ ≈1:55
5. 5
   Place the roasted poblano chiles in a plastic bag to steam and soften, then peel off the skin, remove seeds and stem.
   ▶ ≈1:31
6. 6
   Cut the roasted poblano chiles into wide strips.
   ▶ ≈3:51
7. 7
   Blend the cooked tomatoes, garlic, onion, and chile de árbol into a smooth sauce, adding a little water and salt.
   ▶ ≈4:22
8. 8
   Pour the blended chile sauce into the pan with the beef and let it come to a full boil.
   ▶ ≈5:00
9. 9
   Add the poblano chile strips to the beef and sauce, mixing well.
   ▶ ≈4:10
10. 10
    Top the dish with chunks of panela cheese and remove from heat, allowing the cheese to warm and soften without completely melting.
    ▶ ≈5:10
11. 11
    Serve in a bowl alongside beans.
    ▶ ≈5:57