Steak Ranchero and Potato Tacos!
A traditional combination of beef and potatoes that is perfect for flour tortillas!
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!