Ranchero con Papas (Steak Ranchero with Potatoes) Recipe
Introduction
Ranchero con Papas is a flavorful Mexican dish that combines tender steak with sautéed potatoes and a vibrant tomato sauce. It’s a hearty, comforting meal perfect for any day of the week and pairs wonderfully with warm tortillas and traditional sides.
Ingredients
- ½ onion, thinly sliced
- 2 jalapeños, chopped (adjust for spice level)
- 2 lbs flank steak, thinly sliced against the grain
- ½ lb baby golden potatoes, thinly sliced
- 2 garlic cloves, minced
- 4 Roma tomatoes, thinly sliced
- 2 Hatch or Anaheim peppers, roasted, peeled, and chopped
- 1 (7.75 oz) can hot tomato sauce (or regular for mild)
- ¼–½ cup water
- ½ teaspoon ground cumin
- ½ teaspoon garlic salt
- ½ teaspoon black pepper
- Salt, to taste
- Chopped cilantro, for garnish
- Cooking oil, for sautéing
Instructions
- Step 1: Heat a large skillet over medium-high heat and drizzle with oil. Once hot, add the sliced onion and chopped jalapeños. Sauté for about 2 minutes until fragrant and slightly softened.
- Step 2: Add the thinly sliced flank steak to the skillet. Stir occasionally and cook for 5 minutes, allowing the meat to brown and release its juices.
- Step 3: Stir in the thinly sliced baby golden potatoes. Season with ground cumin, garlic salt, black pepper, and salt to taste. Add the minced garlic and mix well. Cook for 5–7 minutes, stirring often, until the liquid from the meat begins to evaporate.
- Step 4: Add the thinly sliced Roma tomatoes and the chopped roasted Hatch or Anaheim peppers. Stir to combine and let everything simmer for a few minutes to meld the flavors together.
- Step 5: Pour in the hot tomato sauce followed by ¼ to ½ cup of water, depending on your desired consistency. Stir in chopped cilantro. Reduce the heat to medium-low, cover, and cook for about 5 minutes or until the potatoes are soft and tender.
- Step 6: Taste and adjust seasoning if needed. Serve hot with warm flour tortillas, refried beans, avocado slices, and crumbled queso fresco on top.
Tips & Variations
- For a milder version, use regular tomato sauce instead of hot and reduce the jalapeños or omit them.
- Roasting the Hatch or Anaheim peppers ahead of time adds a smoky depth to the dish.
- Thinly slicing the flank steak against the grain helps ensure tender bites.
- Add a squeeze of fresh lime juice before serving for a bright finish.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. If the sauce has thickened, add a splash of water to loosen it while reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of steak?
Yes, you can substitute flank steak with skirt steak or sirloin, but make sure to slice it thinly against the grain for tenderness.
What can I serve with Ranchero con Papas?
This dish pairs well with warm flour tortillas, refried beans, sliced avocado, and crumbled queso fresco for a complete meal.
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Ranchero con Papas (Steak Ranchero with Potatoes) Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Ranchero con Papas is a hearty Mexican dish featuring tender skirt steak cooked with golden baby potatoes, fresh tomatoes, jalapeños, and roasted peppers in a savory tomato sauce. This flavorful one-pan meal brings vibrant, bold flavors and can be enjoyed with warm tortillas and classic Mexican sides, making it a comforting and satisfying dinner option.
Ingredients
Meat and Vegetables
- 2 lbs flank steak, thinly sliced against the grain
- ½ lb baby golden potatoes, thinly sliced
- ½ onion, thinly sliced
- 2 jalapeños, chopped (adjust for spice level)
- 4 Roma tomatoes, thinly sliced
- 2 Hatch or Anaheim peppers, roasted, peeled, and chopped
- 2 garlic cloves, minced
Pantry Items & Seasonings
- 1 (7.75 oz) can hot tomato sauce (or regular if you prefer mild)
- ¼–½ cup water
- ½ teaspoon ground cumin
- ½ teaspoon garlic salt
- ½ teaspoon black pepper
- Salt, to taste
- Cooking oil, for sautéing
- Chopped cilantro, for garnish
Instructions
- Sauté the Aromatics: Heat a large skillet over medium-high heat and drizzle with a bit of oil. Once hot, add the onion and jalapeños. Sauté for about 2 minutes until fragrant and slightly softened.
- Brown the Steak: Add the flank steak slices to the skillet. Stir occasionally and cook for 5 minutes, allowing the meat to brown and release its juices.
- Add Potatoes and Seasonings: Stir in the baby golden potatoes. Season with cumin, garlic salt, black pepper, and salt to taste. Add the minced garlic and mix well. Cook for 5–7 minutes, stirring often, until the liquid from the meat begins to evaporate.
- Add Tomatoes and Roasted Peppers: Toss in the sliced Roma tomatoes and chopped roasted Hatch or Anaheim peppers. Stir to combine and let everything simmer for a few minutes so the flavors meld together.
- Add Sauce and Simmer: Pour in the tomato sauce, followed by ¼–½ cup of water depending on your desired consistency. Add chopped cilantro for a fresh touch. Reduce heat to medium-low, cover, and let cook for about 5 minutes, or until the potatoes are soft and tender.
- Serve and Enjoy: Once the potatoes are cooked through, taste and adjust seasoning if needed. Serve hot with warm flour tortillas, refried beans, avocado slices, and crumbled queso fresco on top.
Notes
- Adjust jalapeño quantity for preferred spice level.
- Roast the Hatch or Anaheim peppers ahead of time by charring over a gas flame or under a broiler, then peel and chop.
- Use thinly sliced flank steak for quick and even cooking.
- Ensure potatoes are sliced thin to cook thoroughly during simmering.
- This dish pairs wonderfully with warm flour tortillas, refried beans, avocado slices, and queso fresco.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Ranchero con Papas, Steak Ranchero, Mexican steak recipe, skillet steak and potatoes, flank steak recipe, Mexican dinner, easy Mexican dishes
