Steak ranchero or bistec ranchero is one of those dishes that was prepared often in our house. It was easy and economical for larger families like my parents had. It can be prepared with various cuts of beef. As long as it is sliced fairly thin, it will work for this recipe. Many times, my Mom would prepare fried potato wedges and serve them on the side with a simple salad of iceberg, tomatoes, onions and avocado. My twist on the recipe was to dice and fry the potatoes and add them to the meat towards the end. This is much like how Mom prepared her picadillo for chiles rellenos. I just love the flavor of the fried potato in the sauce. One of the tastiest tacos, in my opinion. Simple and delicious. I pulled this older recipe from my files, so there are not many prep pictures, but you get the idea. The simplest of recipes are the one’s I rember the most. So satisfying. #foodieforlife #mexicanfood
Steak Ranchero and Potato Tacos!
1 pound chuck roast, sliced thin
1 small white onion, diced
3 cloves garlic, minced
1 serrano chile, sliced thin
2 Roma tomatoes, diced
1 large red potato, diced
1/2 cup water
Mexican crema, see link below
Salsa, type “Salsa” into search bar to see tons of recipes on site
Tips~Any thin sliced meat will work for this recipe. Tasty with shrimp as well!
1. Freeze the chuck roast for 2 hours. This will make it easier to slice super thin.
2. Peel and dice the potato. In a large skillet, add 4 tablespoons of canola oil and heat to medium/high heat. Cook the potatoes, turning as needed. Season lightly with salt, pepper, and smoked paprika. When nice and crispy, transfer potatoes to a plate lined with paper towels, set aside.
3. Heat 2 tablespoons of oil to medium/high heat. Add the beef. Season with salt, pepper, and garlic powder(about 1 teaspoon of each). Stir fry until beef is nice and browned.
4. Add in the onions and garlic and cook for 1 minute. Add in the tomatoes and water, stir well to combine. When it comes to a boil, taste for salt and reduce the heat. Cover and cook for 20 minutes. Fold in the potatoes, cover and let stand for 5 minutes. Serve with warm homemade(if possible) flour tortillas. Granish with cilantro, crema and salsa.
Homemade Flour Tortillas. Click onto picture to see full recipe on site.
Homemade Mexican-Style Crema. Click onto picture to see full recipe on site.