SALSA RANCHERA
Provided by Ingrid Hoffmann
Categories appetizer
Time 40m
Yield about 2 cups
Number Of Ingredients 9
Steps:
- Preheat broiler to high.
- Arrange the tomatoes and chiles on an aluminum foil-lined broiler pan skin side up. Broil until their skins start to char and shrivel, about 10 to 12 minutes or until they are soft. Transfer the tomatoes and the chiles to a blender, puree, and set aside.
- Heat the olive oil in a medium saucepan over medium-high heat. Add the onions and the garlic and cook until soft, 2 to 3 minutes. Stir in the oregano, cumin and Worcestershire sauce. Add the tomato puree and simmer until the sauce is slightly thickened and the flavors have blended, 10 minutes. Season with salt.
- Serve with various chips and vegetables.
PAPAS RANCHEROS
Steps:
- Wash potatoes, peel them and cut them into cubes. Preheat a pan with some oil and add the potatoes to it, let the potatoes fry until golden brown.
- Meanwhile while potatoes are frying, chop the onion, jalapeno, tomatoes and cheese into finely pieces. Add onion and jalapenos to the potatoes when they are almost golden brown.
- Let the jalapeno and onion cook while you keep stirring. Then add the chopped tomatoes and mozzarella cheese, and finally add salt and pepper as you desire.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BISTEC RANCHERO CON PAPAS
When you need a delicious dinner in a hurry, I've got you covered with these tasty Bistec Ranchero! This recipe for steak & potatoes only has a handful of ingredients and is ready in under 30 minutes.
Provided by Ana Frias
Categories Main Dish
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 serving, Calories 420 kcal, Carbohydrate 22 g, Protein 25 g, Fat 27 g, SaturatedFat 2 g, Sodium 157 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 9 g
CARNE ASADA CON PAPAS Y SALSA ROJA
You need to coordinate this meal so you are cooking one part while setting up the next. A great version of steak and potatoes Mexican style
Provided by TishT
Categories One Dish Meal
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- TO PREPARE SALSA: Place the chiles and tomatoes under the broiler and, turning them often, blacken the skins.
- Stem and seed the chiles, coarsely chop them together with the tomatoes, and transfer to a mixing bowl.
- Heat a saute pan or skillet over medium-high heat.
- Add the onions to the pan and dry-roast for 10 minutes, turning often.
- Add the garlic and dry-roast for 10 minutes longer.
- Remove the onion and garlic from the pan, let cool, and then coarsely chop.
- Add to the mixing bowl together with the cumin, cilantro, lime juice, sugar, and salt, and mix together.
- Set aside at room temperature.
- (If not using within 1 hour, refrigerate and bring to room temperature before using.) TO PREPARE MARINADE: Thoroughly combine all the ingredients in a mixing bowl.
- Rub the mixture on both sides of the steaks and let sit at room temperature for 30 minutes.
- TO PREPARE PAPAS: Place the potatoes in a saucepan and cover with water.
- Bring to a boil and cook for 10 minutes.
- Drain and transfer the potatoes to a bowl of ice water until they are completely cool.
- Drain the potatoes again, dry thoroughly, and cut into quarters.
- Place the potatoes in a mixing bowl and toss with the oil, chives, salt, and pepper.
- Place the potatoes on the hot grill and cook for about 10 minutes, or until light brown and crisp.
- Keep warm.
- TO PREPARE STEAKS: Preheat the broiler.
- Grill the steaks for about 5 minutes per side for medium-rare or about 6 minutes per side for medium; the marinade will give the exterior of the steaks a little crispness.
- TO SERVE: Place the steaks in the center of each warm serving plate and spoon the salsa next to the steaks.
- Place the potatoes next to the steaks and salsa.
Nutrition Facts : Calories 1311.3, Fat 75.5, SaturatedFat 26.8, Cholesterol 277.7, Sodium 371.6, Carbohydrate 67.6, Fiber 8.9, Sugar 6, Protein 87.9
AUTHENTIC HUEVOS RANCHEROS
This is an easy to make tostada-type breakfast that will definitely satisfy your hunger until lunch.
Provided by Wineaux
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
- Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
- Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.
Nutrition Facts : Calories 493.8 calories, Carbohydrate 24.2 g, Cholesterol 247.5 mg, Fat 32.9 g, Fiber 5.2 g, Protein 26.6 g, SaturatedFat 13.2 g, Sodium 1193.9 mg, Sugar 2.3 g
YANKEE RANCHEROS
After my in-laws began affectionately referring to me as a Yankee, I decided I needed to learn to make a few Mexican dishes. These rancheros are super easy and make my Tex-Mex-loving family happy-even if they do come from a Northerner. -Darla Andrews, Schertz, Texas
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook potatoes according to package directions for stovetop., Meanwhile, in a microwave-safe bowl, mix beans and salsa. Microwave, covered, on high until heated through, 1-2 minutes, stirring once. In a large nonstick skillet, heat naan over medium-high heat until lightly browned, 2-3 minutes per side; remove from pan. Keep warm., Coat same skillet with cooking spray; place over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., To serve, spread bean mixture over naan. Top with potatoes, eggs and cheese. If desired, serve with additional salsa.
Nutrition Facts : Calories 430 calories, Fat 23g fat (6g saturated fat), Cholesterol 202mg cholesterol, Sodium 703mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 16g protein.
POTATOES RANCHEROS CASSEROLE
Crunchy tortilla chips, taco-flavored cheese and seasoned ground beef bring the flavors of the Southwest to your table.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir together Potatoes, Sauce Mix, boiling water and milk in ungreased 2-quart casserole. Stir in beef and 1/2 cup of the cheese.
- Bake uncovered about 30 minutes or until top is light golden brown. Sprinkle chips over casserole; sprinkle remaining cheese over chips. Bake 5 minutes longer or until cheese is melted. Let stand 2 minutes before serving.
Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 2 g, TransFat 1/2 g
CARNE CON PAPAS
An old fashioned Cuban dish, with tender succulent meat and potatoes bursting with flavors. It is definitely a pleaser for any meat and potatoes fan.
Provided by HEATHERMUNOZ
Categories World Cuisine Recipes Latin American Caribbean
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- In a blender, combine green pepper, onion, garlic, 1/4 teaspoon cumin and salt. Pulse, while pouring 1/8 cup olive oil through top of blender. Blend until smooth; set aside.
- Heat 1 tablespoon olive oil in pressure cooker on medium heat. Saute green pepper mixture for 1 minute, then stir in achiote powder and 1 teaspoon cumin. Cook for 1 minute, then stir in tomato sauce. Return to a simmer, then add beef; let simmer for 5 minutes. Stir in potatoes, then pour in wine and water. Drop in the bouillon cubes. Bring to a boil, and cook for 1 minute; add water, if necessary, to cover.
- Cover with lid of pressure cooker. Following manufacturer's directions, cook under 15 pound pressure for about 30 to 45 minutes.
Nutrition Facts : Calories 611.5 calories, Carbohydrate 20.4 g, Cholesterol 131.7 mg, Fat 35.3 g, Fiber 2.9 g, Protein 44.5 g, SaturatedFat 12.1 g, Sodium 1463.5 mg, Sugar 5 g
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