Guisado De Bistec Con Papas

1. 1

   Soak the dried Ancho chilies in boiling water; let cool. Remove stems and seeds from chilies; discard.

2. 2

   Puree the chilies, the water they were soaked in, the onion and the chicken bouillon in blender until smooth.

3. 3

   In large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Saute steak until cooked through.

4. 4

   Stir in potatoes, chile puree and an additional 1 cup of water. Season with salt and pepper. Bring guisado to a boil.

5. 5

   Taste sauce; season with more salt and pepper, if necessary. Reduce heat to low, cover and simmer until very little liquid remains.

* Per serving · 4 servings · Values may vary.

No additional tips available.