Welcome to a sumptuous journey into traditional Mexican cuisine with our Steak Ranchero con Papas. This dish marries the robust flavors of flank steak, golden potatoes, jalapenos, and a tantalizing tomato-based sauce. It is perfect for those hectic days when time is scarce but the craving for something hearty and delicious is strong. It's versatile enough to be served with a side of beans, wrapped in tortillas, or enjoyed on its own. Let's dive into the flavors of Mexico and prepare a meal that's sure to become a favorite!
Ingredients:
- 2 pounds thin sliced flank steak
- 1/2 pound golden potatoes, diced
- 1/2 sliced onion
- 2 chopped jalapenos (remove seeds for less heat)
- 4 Roma tomatoes, diced
- 2 roasted and peeled hatch peppers, chopped
- 2 minced garlic cloves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- Salt to taste
- 1 small can of tomato sauce (preferably with jalapeno for extra kick)
- 1/4 cup water
- Fresh chopped cilantro (to taste)
- Oil for sautéing
- Optional for serving: avocado slices, queso fresco, Chile Serrano, and fresh flour tortillas
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4-6
Equipment:
- Skillet
- Cutting board
- Knife
- Cover for the skillet (lid or foil)
- Stirring utensil
Instructions:
1. Heat a skillet over medium-high heat and add a little bit of oil to coat the bottom.
2. Once the oil is hot, add the sliced onion and chopped jalapenos. Sauté for about 2 minutes until they're starting to get soft.
3. Add the thin-sliced flank steak to the skillet and let it brown on both sides for approximately 5 minutes.
4. Mix in the diced golden potatoes and season everything with ground cumin, garlic salt, black pepper, and salt to your taste. Combine them well in the skillet.
5. Now, stir in the minced garlic cloves and continue to cook for another 5 to 7 minutes, until the juices from the meat have mostly evaporated.
6. Add the diced Roma tomatoes and chopped hatch peppers to the skillet. Stir and allow these ingredients to cook for a couple of minutes.
7. Taste and adjust the seasoning if necessary--at this point, it should be perfect for most palates.
8. Pour in the tomato sauce and water, followed by the chopped cilantro. Stir everything together until well combined.
9. Reduce the heat to medium-low, cover the skillet, and let it simmer for about 5 minutes, or until the potatoes are tender.
10. After 5 minutes, check for doneness by piercing the largest piece of potato with a fork. It should be nice and soft.
11. Serve the steak ranchero with sides of your choosing—beans, fresh flour tortillas, avocado slices, and queso fresco are highly recommended.
Cooking Tips:
- Adjust the spiciness according to your preference by managing the amount of jalapenos and using a mild tomato sauce if needed.
- Keep the dish covered while simmering to ensure the steam helps cook the potatoes thoroughly.
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This recipe is proudly brought to you by Cooking Con Claudia. Dive into more delicious meals and embrace the joy of cooking by visiting her YouTube channel at: https://www.youtube.com/@CookingConClaudia.
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Steak Ranchero