00743 11 40 C 11 55. 007431 69 40 69 C 47. Many Tex-Mex restaurants offer a dish similar to this Steak Ranchero. Some slice the meat into strips or cut it into cubes, and some serve it like in this recipe, with the steak whole places that serve steak near me covered with the sauce.
I’m sure you’ve seen this dish before when eating out at Mexican places. I think I could eat steak ranchero 3 times a week and wouldn’t get tired of it! French roll and some refried black beans. They are both very similar because they use the same ingredients, but what changes is the process used when cooking them. I called this recipe Steak Ranchero My Way because the ingredients for the sauce are neither chopped nor ground, but the end result is just as delicious. Grind the garlic and peppercorns in your molcajete until you have a fine paste. Add the 2 tablespoons of water and stir.
Rub this paste all over the steaks and season with salt. Once it is hot, add the steaks and cook for about 3 minutes per side. Add the onion and peppers to the skillet and cook for 3 more minutes, until the sliced onion starts looking transparent. Stir to make sure everything is cooking evenly.
Now, place all the tomato slices on top of the meat, as shown in the picture. Cover the skillet and let it cook for about 5 minutes. After this time, the tomatoes will start releasing their juices. Pour in the beer, season with salt, and keep cooking for 5 more minutes, stirring from time to time. Grind the garlic and peppercorns in your molcajete until you have a fine paste. Other cuts of meat to use for the steaks include Chuck or Sirloin. You can substitute the fresh garlic cloves and peppercorn for the powered versions, but believe me, using the fresh ingredients will take the dish to a whole new level of flavor!