Bisteck de Res en Caldillo Ranchero

Ingredients

• 800 gm (1 ¾ lb) bistec de res
• 3 dientes de ajo grandes
• 10 pimientas negras
• 2 pimientas gordas
• ½ cdta orégano Mexicano
• 1 pizca comino
• ½ cdta sal o al gusto
• 2 cda vinagre de manzana
• 1 cda agua
• 2 cda aceite de oliva
• 400 gm papa (potatoes)
• 1 cebolla chica
• 1 chile jalapeño
• 4 chiles serrano (or to taste)
• 1 manojito cilantro
• sal o caldo de pollo en polvo al gusto
• 1 tza agua

Instructions

1. Thinly slice the beef (bistec de res).
2. Flatten the slices with a meat tenderizer.
3. In a mortar, mash 3 large garlic cloves with salt.
4. Add 10 black peppercorns, 2 allspice berries, Mexican oregano, and cumin.
5. Grind them together and add 2 tbsp apple cider vinegar and 1 tbsp water.
6. Grind again to create a paste.
7. Add 2 tbsp olive oil and mix well.
8. Marinate the beef for at least 1 hour in the refrigerator.
9. Peel and thinly slice the potatoes.
10. Place the marinated beef, sliced potatoes, jalapeño, and serrano peppers into a clay pot (cazuela).
11. Season with salt or chicken bouillon powder to taste.
12. Add 1 cup of water.
13. Sear the beef and potatoes over medium-high heat for 8 minutes, stirring occasionally.
14. Reduce heat to medium-low, cover, and simmer for 35 minutes, stirring occasionally.
15. Add more water if the stew becomes too dry.
16. Add the sliced onion and continue to simmer for 6 minutes, or until the onion is softened.
17. Pour in the blended tomatoes and water, and simmer for 20 minutes over medium to medium-low heat.
18. Sprinkle with chopped cilantro and serve hot with corn tortillas.
19. Enjoy!
20. Pinch of cumin
21. Salt or chicken bouillon to taste