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
Scale
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
