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 with a can of red enchilada sauce. But now that I'm in Mexico, I have to make the sauce from scratch. It's a little thinner that the canned stuff, but the taste always reminds me of home and my grandparents.
Guisado de Bistec con Papas
- 3 or 4 dried Ancho chilies
- 1 cup boiling water
- 1/2 of a medium onion, coarsely chopped
- 1 teaspoon Chicken Bouillon powder (I use Knorr-Suiza)
- 1 pound thin cut steak, cut in 1-inch strips
- 3-4 medium potatoes, peeled and cut in 1-inch cubes
- Salt and pepper
Soak the dried Ancho chilies in boiling water; let cool. Remove stems and seeds from chilies; discard. Puree the chilies, the water they were soaked in, the onion and the chicken bouillon in blender until smooth.
In large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Saute steak until cooked through. Stir in potatoes, chile puree and an additional 1 cup of water. Season with salt and pepper. Bring guisado to a boil. Taste sauce; season with more salt and pepper, if necessary. Reduce heat to low, cover and simmer until very little liquid remains. Enjoy!!!