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Bistec a la mexicanan in skillet
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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!
Course Beef, Main Course
Cuisine Mexican
Prep Time 25 minutes
Cook Time 38 minutes
Total Time 1 hour 3 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.