Authentic Mexican Steak Ranchero Recipes

BEEF STEAK RANCHERO

Steps:

• Mix tomatoes, garlic, lime juice, cumin, beans, green onions, jalapeno and cilantro in bowl; set aside.
• Season meat with salt and pepper, if desired. Cook over hot coals (or broil) 3 to 5 minutes per side or until done as desired.
• Slice meat thin and top with tomato mixture.
• Serve over rice and garnish with lime wedges and additional cilantro, if desired. Enjoy!

STEAK RANCHEROS

Steps:

• Combine all ingredients except oil and beef in blender or food processor until very smooth. It will be a thin sauce.
• Heat oil in skillet until very hot. "Fry" the sauce stirring constantly. Beware of splatters. Cook down about 10 minutes.
• Place steaks in pan with sauce and cover with sauce. Place lid on skillet. Simmer on medium covered about 15-25 minutes until cooked through. Periodically can spoon more sauce over meat.
• Serve over rice. I particularly like Goya's Spanish Rice.

AUTHENTIC HOMEMADE RANCHERO SAUCE RECIPE

Steps:

• Heat a large pan to medium-high heat and add the olive oil.
• Cook the onions and peppers down about 5 minutes to soften.
• Add the garlic and cook another minute, stirring a bit.
• Add the tomato and chicken broth. Stir.
• Stir in the cilantro and seasonings.
• Bring to a quick boil then reduce the heat and simmer for 20-25 minutes to let the flavors develop. The sauce will thicken up for you.
• Transfer the mixture to a blender or food processor and pour in the lime juice. I used my stick blender.
• Process until nice and smooth.
• Use immediately or store in the refrigerator in a covered glass container.

STEAK RANCHERO

Steps:

• Grind the garlic and peppercorns in your molcajete until you have a fine paste. Add the 2 tablespoons of water and stir. Rub this paste all over the steaks and season with salt.
• Heat the oil in a large skillet (make sure the skillet is big enough for the two steaks). Once it is hot, add the steaks and cook for about 3 minutes per side.
• Add the onion and peppers to the skillet and cook for 3 more minutes, until the sliced onion starts looking transparent. Stir to make sure everything is cooking evenly.
• Now, place all the tomato slices on top of the meat, as shown in the picture. Cover the skillet and let it cook for about 5 minutes. After this time, the tomatoes will start releasing their juices. Pour in the beer, season with salt, and keep cooking for 5 more minutes, stirring from time to time. Serve with fried beans, rice, and warm corn tortillas.

MEXICAN CARNE ASADA RECIPE

Steps:

• LIME GARLIC MARINADE
• Start with a small bowl
• Mince the garlic and add to the bowl
• Squeeze the juice from 8 limes into the bowl
• Add the salt and mix with a fork
• SKIRT STEAK
• Trim the meat of any excess silver membrane
• Place the skirt steak in a tray and pour half the marinade over it
• Flip the skirt and pour the other half of the marinade over it
• Let the meat marinate for 2 hours in the refrigerator
• Bring the meat to room temperature before grilling
• Once the meat is marinated, start the charcoal
• When the coals are at their hottest grill the meat for about 7 or 8 minutes on each side
• Rest the meat for a few minutes before serving
• SPRING ONIONS
• Once the coals are going place the spring onions on the grill.
• Move them to the side of the grill when you are ready to cook the meat.

BISTEC RANCHERO CON PAPAS

Steps:

• In a large skillet, add the oil and heat over medium-high heat. Cook the potatoes and spread them on the skillet to cook evenly. Cook for about 5 minutes or until cooked through and golden brown.
• Remove from the skillet and place in paper towels to drain oil. Season with salt & pepper to taste.
• In same skillet, remove carefully most of the oil, only leaving about two tablespoons behind.
• Over medium heat, cook the beef & garlic until the meat is almost all cooked through. About 4 minutes.
• Add the onions and peppers and cook until onions start to soften. About 2 minutes. If this mixture is starting to dry, add about 1 cup of water.
• Add the tomatoes, tomato sauce, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Cook for 2 minutes.
• Once the tomatoes are soft, add the potatoes and mix well. Cover the skillet with a lid and simmer on low heat for about 5 minutes to blend all of the flavors together.
• Taste and add salt & pepper to see if it needs more.

STEAK RANCHERO CON PAPAS (STEAK AND POTATOES

Steps:

• Freeze the chuck roast for 1 to 2 hours. This will make it easier to slice super thin. After you slice it and it comes to room temperature, mix the dried spices listed and season the meat generously, tossing to combine. Set aside. Trim off any excess fat if you wish.
• 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 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. Add the seasoned beef and. Stir-fry until beef is nice and browned, tossing with tongs as needed.
• Add in the onions, garlic and 1 more sliced jalapeño. Saute for 2 minutes. Add 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 to 20 minutes. While the steak ranchero simmers, slice the cooled potatoes into wedges. Shallow fry in some olive oil at medium heat until crispy. Season with salt and pepper.
• Before serving the beef, garnish with fresh cilantro and sliced jalapeño if you like. Next, fold the potatoes into the steak ranchero. Cover and let stand for 5 minutes. Serve with rice, beans, potato wedges and warm tortillas. Garnish with crema, sasla and avocado. Yields 4 servings.