Photo by Sonia Mendez Garcia

Steak Ranchero and Potato Tacos

Cuisine: Mexican
Prep Time: 2 hours
Cook Time: 30 minutes
Servings: 4 servings
Inexpensive, quick and delicious, these steak ranchero and potato tacos are a great solution for lunch or dinner.

An inexpensive cut of beef seared and braised in a fresh chunky tomato sauce is an easy and quick weeknight meal. This was a staple dish in my family. And for me one of the ingredients that made it even more delicious were those crispy potatoes that my mom would prepare. She typically fried up wedges and served them on the side, but since I was preparing tacos, I diced them up and added them right into the steak ranchero. A freshly-made flour tortilla is perfect and delicious when paired with this recipe.

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Ingredients

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Directions

  1. Freeze the chuck roast for 2 hours. This will make it easier to slice super thin.
  2. Peel and dice the potato. In a large skillet, add 4 tablespoons of oil and heat to medium/high heat. Cook the potatoes, turning as needed. Season lightly with salt, pepper, and smoked paprika. When nice and crispy, transfer potatoes to a plate lined with paper towels, and set aside.
  3. Heat 2 tablespoons of oil to medium/high heat. Add the beef and season with salt, pepper, and garlic powder. Stir-fry until beef is nice and browned.
  4. Add in the onions and garlic and cook for 1 minute. Add in the tomatoes and water, stir well to combine. When it comes to a boil, taste for salt and reduce the heat. Cover and cook for 20 minutes. Next, fold the potatoes into the steak ranchero. Cover and let stand for 5 minutes. Serve with warm tortillas.
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