Beef Ranchero Recipe

Name: Beef Ranchero
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 medium poblano chiles, oil-roasted, peeled, cored, and seeded (page 154); 2 tablespoons vegetable oil; 1 1/2 pounds strip steak, cut into 1/4-inch dice; 1 small yellow onion, cut into 1/4-inch dice; 1 serrano chile, stemmed and minced; 3 small tomatoes, blackened (page 164) and chopped; 1 teaspoon chopped fresh cilantro leaves; 3 cloves garlic, roasted (page 158) and chopped; Juice of 1 lime; 1/2 teaspoon chipotle chile powder; 1/4 teaspoon cumin seed, toasted and ground (page 164); 1/2 teaspoon dried Mexican oregano, toasted and ground (page 161); 8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving; Garnish: Grilled cebollitos (charred green onions) sprinkled with salt and fresh lime juice

Servings: persons

1 1/2 medium poblano chiles, oil-roasted, peeled, cored, and seeded (page 154)
2 tablespoons vegetable oil
1 1/2 pounds strip steak, cut into 1/4-inch dice
1 small yellow onion, cut into 1/4-inch dice
1 serrano chile, stemmed and minced
3 small tomatoes, blackened (page 164) and chopped
1 teaspoon chopped fresh cilantro leaves
3 cloves garlic, roasted (page 158) and chopped
Juice of 1 lime
1/2 teaspoon chipotle chile powder
1/4 teaspoon cumin seed, toasted and ground (page 164)
1/2 teaspoon dried Mexican oregano, toasted and ground (page 161)
8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
Garnish: Grilled cebollitos (charred green onions) sprinkled with salt and fresh lime juice

1
Cut the prepared poblano chile into 1/4-inch-thick strips (rajas); set aside.
2
Preheat a large, heavy skillet over high heat.
3
Add the oil to the pan and then quickly add the diced steak and onion.
4
Saute for 5 minutes, then add the remaining ingredients except for tortillas and garnish.
5
Cook until the meat is cooked and the mixture thickens slightly and is moist, but not wet, about 3 minutes.
6
Remove from the heat and serve immediately or keep warm in the pan until ready to serve.
7
To serve, lay the tortillas side by side, open face and overlapping on a platter.
8
Divide the filling equally between the tortillas and top with salsa and garnishes.
9
Grab, fold, and eat right away.
10
Or build your own taco: lay a tortilla, open face, in one hand.
11
Spoon on some filling, top with salsa, fold, and eat right away.

985

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 medium poblano chiles, oil-roasted, peeled, cored, and seeded (page 154), 2 tablespoons vegetable oil, 1 1/2 pounds strip steak, cut into 1/4-inch dice, 1 small yellow onion, cut into 1/4-inch dice, and more.

Yes, Beef Ranchero falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Ranchero

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