Beef Ranchero

14 ingredients
11 steps

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

Directions

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

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