Steak Ranchero con Papas(Bistec a La Mexicana)

And some nights, without really planning on it, the perfect plate of Mexican food comes together. Steak Ranchero also known s Bistec a La Mexicana, prepared family style with a side of rice, beans and crispy potato wedges. This was my week to prepare beans from scratch, rice and flour tortillas. I sent most of the flour tortillas to my little brother. Funny that I would be sending tortillas to Texas, Lol! During the holiday months November and December, I have made it my tradition to send some of the food items that my Mom used to prepare for us. She too used to send out care packages through out the year. My favorite ones were always the ones sent during the holidays filled with empanadas and hojarasca cookies. For today’s blog post, and with the flour tortillas as my inspiration, I prepared a very typical dish of Steak Ranchero.   

Bistec, Beef Steak or Bifstek?

I have seen it spelled various ways in Mexican cookbooks. Any time you see recipes with ranchero or a la Mexicana in the title, most times the ingredients will include chile verde(serrano or jalapeño), white onion and plum or Roma tomatoes.

What Are Your Go To Seasonings?

I really enjoy using the Maggi sauce as part of the seasonings. It is especially delicious for beef recipes. In a pinch you could substitute with Worcestershire sauce. If using be aware that is does contain sodium. Most times I stick to simple coarse salt and fresh cracked pepper. Unlike my mom, I do enjoy using fresh garlic in my recipes these days. Mom typically had that iconic shaker of garlic salt in the cupboard, along with the cumin. The garlic was used more than the cumin, but I enjoy comino in some of my recipes and use it way more than she ever did.

Typically if you order steak ranchero in a mexican restaurant, at least in my experience, it comes out in one to two large pieces covered in the tomato salsa instead of sliced. The sliced version works well when preparing the dish family style. 

For me, one of the steps you should never miss is the searing and browning of the meat. It adds so much more flavor.

If you are not a fan of the large chunks of vegetables, you could blend them or chop them finely before adding to your steak ranchero. 

I like to cook mine until the tomato sauce reduces and becomes very thick. If you like it with more broth, just cook it for less time.

Fried potatoes, in wedges, chunks or diced are commonly found as a garnish on a variety of Mexican dishes. They were always a staple in our house.

And what tasty plate of Mexican food could be without a little savory Mexican-Style Rice. Click onto picture to see full recipe right on site.  The rice pictured in the plate with steak ranchero had no tomato product when I prepared it. This is why it is so light in color. It has just a little annatto powder mixed in.

Steak Ranchero con Papas -Mexican Style Steak and Potatoes

Easy, classic and delicious recipes from home! Nothing says home like steak ranchero (bistec a la Mexicana) with crispy potato wedges!

5 from 4 votes

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Course: Beef, Main Course

Cuisine: Mexican

Prep Time: 25 minutes minutes

Cook Time: 38 minutes minutes

Total Time: 1 hour hour 3 minutes minutes

Servings: 4 Servings

Ingredients

• 1.25 pounds boneless chuck roast or your favorite steak sliced thin
• 1 teaspoon black pepper
• 1 teaspoon granulated garlic
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 2 tbsps. Avocado or Olive oil plus 1/4 cup for frying potatoes
• 1/2 white onion, 124 gr diced or sliced thin into strips
• 2 cloves garlic, 8 gr minced
• 2 jalapeños or serrano peppers, 110 gr sliced thin. Removing seeds is optional
• 3 large Roma tomatoes, 430 gr sliced into thin wedges
• 1/2 cup water
• 2 tablespoons Maggi sauce or worcestershire sauce
• 2 russet potatoes, 460 gr washed and sliced into wedges

For Garnishes:

• Your favorite salsa
• Avocado slices cilantro and chile jalapeño slices…

Instructions

Directions:

• Slice the beef into thin strip. Trim off any excess fat, if you prefer. Mix the dried spices listed and season the meat generously, tossing to combine. Set aside.
• Wash the potatoes and cook on high in the microwave for 5 to 6 minutes, turning halfway through cooking time until potatoes are fork tender. Remove from microwave and let cool.
• To the blender, add 1/3 of tomatoes, 1/2 of sliced jalapeño, 2 tablespoons of Maggi sauce and 1/2 cup of water. Blend on high until smooth, set aside.  Heat 2 tablespoons of oil to medium/high heat. After a few minutes, add the  seasoned beef and. Stir-fry until beef is nice and browned, tossing as needed.
• Add in the onions, garlic and remaining sliced jalapeño. Sauté  for 3 minutes. Add the sliced tomatoes. Sauté for 3 more minutes. Pour in the tomato sauce from blender, stir well to combine. When it comes to a boil, taste for salt and reduce the heat. Cover and cook for  15 minutes.
• While the steak ranchero simmers, slice the cooled potatoes into wedges. Shallow fry in 3 tbsps. of preheated oil, at medium heat, until crispy. Season with salt and pepper.
• Before serving the beef,  you can garnish with fresh cilantro and more sliced jalapeño if you like.  Serve with rice, beans, potato wedges, your favorite salsa, avocado and warm tortillas.  

Notes

I don’t know how traditional it it for other families, but mom often served crispy potato wedges on the side with steak recipes and milanesa.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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