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La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Traditional Mexican Recipes » Steak Ranchero and Potato Tacos

Steak Ranchero and Potato Tacos

July 29, 20164 Comments

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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.

Steak Ranchero and Potato Tacos!

A traditional combination of beef and potatoes that is perfect for flour tortillas!
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Course: Main Course
Cuisine: Mexican
Prep Time: 20 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 4 Servings

Ingredients

  • 1 pound chuck roast sliced thin
  • 1/2 cup white onion diced
  • 2-3 cloves garlic minced
  • 1 serrano chile sliced thin
  • 2 Roma tomatoes diced
  • 1 large red potato diced
  • 3/4 tsp Garlic powder
  • 3/4 tsp Pepper
  • 3/4 tsp Salt
  • 1/3 tsp cumin
  • 1/2 cup water

Garnishes

  • Mexican crema see link below
  • Cilantro
  • Your favorite salsa red or green

Instructions

  • Freeze the chuck roast for 2 hours. This will make it easier to slice super thin.
  • Peel and dice the potato. In a large skillet, add 3 tablespoons of grapeseed oil and heat to medium/high heat. Cook the potatoes, turning as needed. Season lightly with salt and pepper. When nice and crispy, transfer potatoes to a plate lined with paper towels, set aside.
  • Heat 2 tablespoons of oil to medium/high heat. Add the beef and season with salt, pepper, garlic powder and cumin. Stir fry until beef is nice and browned, about 7-9 minutes
  • Add in the onions and garlic and cook for 3 minutes. Mix 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. Garnish with cilantro, crema and salsa.

Notes

Tips~Any thin sliced meat will work for this recipe. Tasty with shrimp as well!
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

Steak Ranchero With Potato Tacos

 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 remember the most. So satisfying. 

 

 

Homemade Flour Tortillas. Click onto picture to see full recipe on site.

tortillas de harina

Homemade Mexican-Style Crema. Click onto picture to see full recipe on site.

Mexican-Style Crema

 

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Filed Under: Beef~Res, Tacos, Traditional Mexican Recipes Tagged With: Beef Recipes, Easy Mexican Recipes, family recipes, Tacos

Previous Post: « Pupusas(Stuffed Corn Masa Cakes)
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Reader Interactions

Comments

  1. COLENE NOAH

    July 29, 2016 at 5:47 pm

    Hola pineapple,,thanks for all these wonderful recipies. please keep them coming.I have not found even one that has not been liked.yum,yum for the tum.ha,ha.thanks again BLONDIE

    Reply
    • Sonia

      July 30, 2016 at 10:20 am

      That’s so wonderful Colene!! Thank you so much for the feeback. It inspires me to keep on cooking and creating!

      Reply
  2. Amanda

    November 7, 2016 at 7:56 pm

    I also enjoy your traditional Mexican recipes. Great job!

    Reply
    • Sonia

      November 8, 2016 at 1:19 pm

      Thank you Amanda!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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