Beef Steak Ranchero’s with Potatoes

Beef Ranchero’s with Potatoes in a frying pan.

The Best Beef Steak Ranchero’s

If you’re a fan of Mexican food and you’ve never tried this dish, you’re going to love it. Beef Steak Ranchero’s is so very versatile and it can be made mild or spicy. It can be served with or over rice, for breakfast with eggs, tacos, burritos, tortes, the skies the limit because you’ve got well seasoned and marinated beef, onions and tomatoes and, in this recipe, we’re adding potatoes.

2.37 lb. Raw packaged Beef Carne Taco Meat from the grocery store, $3.98 per lb.

What kind of Beef

As you read the title, “Beef Steak” Ranchero’s you were probably wondering what cuts to use. At my local grocery, they put together packages of beef for stews, tacos and burritos. It’s usually just the miscellaneous scraps from steaks and roasts that is too meaty to waste and throw away. Sometimes it’s even pre-seasoned but I like to get a few packages at a time that isn’t seasoned so, I can do whatever I want with it. One for the fridge and one for the freezer.

If you don’t have this available to you, I would recommend buying the cheapest cuts you can find because the meat tenderizes as it cooks so there’s no reason to get real spendy with this dish. Also, you’re going to need to get familiar with my Blackened Seasoning recipe because I use it on the meat.

Plate of Beef Steak Ranchero’s with rice, beans and a folded flour tortilla.

How to serve this Dish

As I mentioned above, there are so many different ways to eat Beef Steak Ranchero’s. The way I prepare it, in the video down below, I just serve it with beans and plain white rice. You can serve it with Spanish rice, if you prefer, but I find the Ranchero’s flavor has plenty of spice to blend in with white rice. Also, the addition of Potatoes in this recipe makes Ranchero’s great in burritos or along side a Chili Relleno. What ever you decide, you might want to consider a few classic Mexican additions because, you can never go wrong with a squeeze of lime, chopped green onion or chives and cilantro.

Beef Steak Ranchero’s with Potatoes Ingredients:

2 lbs Beef Stew Meat
2 tbsp Blackened Seasoning
2 tbsp Cumin, ground
1 tbsp Garlic, chopped
1 Jalapeno, chopped
1/2 cup Brisket Beef Fat, chopped
1 can of Tomato, diced

Kosher Salt & Pepper to taste (aproximately 1/2 tbsp each)

2 tbsp Beef Fat Rendered or vegetable Oil
1 Onion, chopped & sautéed
2 Potatoes, Pre-boiled then cubed & sautéed
1 tsp Oregano

Kosher Salt & Pepper to taste and consider adding lime, green onion and cilantro when serving.

Boiled the potatoes beforehand for 20 minutes then refrigerated overnight. Cook the diced potatoes and onions together but separately from the meat and tomatoes before combing. Follow the instructions in the video tutorial and I’ll show you exactly how to make Beef Steak Ranchero’s with Potatoes. Also, this meal can be cooked in a slow cooker.

Bean and Cheese Burrito

Bean and Cheese BurritoClassic Bean and Cheese Burrito!

My idea of a Bean and Cheese Burrito does not involve a Freezer and a Microwave.  I fell in love with Mexican food the first time I ordered a #11 at our local Ricardo’s here in town.  It was a classic Bean and Cheese Burrito the size of my plate, smothered in sauce and cheese, with a side of Spanish Rice and Beans.  And then when I took my first bite, I literally thought I went to Mexican Heaven.  I’m not entirely sure I ever came back either, because the list of recipes since then goes on ‘n on.

Now if you’ve had a Restaurant quality burrito, you know what I’m talking about.  That’s what you want in your own  home cooking, right?  Well this is it.  And in all honesty this recipe goes against everything I normally preach about, but I’m telling you, if you want that typical restaurant quality burrito, this is what you’ve gotta do.  Buy Canned Mexican Pinto Beans and Enchilada Sauce.  If you’ve got a good Enchilada Sauce recipe you like to use, then go with it, but you’d be surprised how many restaurants just use canned beans.  The brands I normally use are Sun Vista, El Mexicano and Juanita’s.  the great news is, most of these can be bought at any local grocer.  The bad news is, most of those stores don’t sell Restaurant Quality flour tortillas.  If you want to settle that’s fine.  I use different tortillas all the time.  But if you can find someone that makes fresh tortillas, like a Tortillaria, you’re going to improve your Bean and Cheese Burrito flavor by at least 50%!

Bean and Cheese Burrito Ingredients:

40 oz canned Pinto Beans
1/4 cup Enchilada Sauce
1/2 cup grated Mexican Cheese (Asiago, Jack, Cheddar, Quesadilla)
Large Flour Tortillas

Combine and cook the Beans and the Enchilada Sauce together and let it reduce half of the beans liquid; so make sure not to poor it out unless you want to get rid of the sodium, which is salty.  Just be sure to replace the amount you poor out with water, but still reduce on the stove.  Then add 1/4 cup of cheese to the inside of a large Flour Tortilla, then 1 cup of beans and roll up the burrito.  Add 1 1/2 oz of Enchilada Sauce over the top of the burrito and cover with another 1/4 of cheese.  Place in the oven under a high broil for approximately 1 minute, or until the cheese melts completely.  Enjoy your Bean and Cheese Burrito with a side of my Spanish Rice and Salad.

Cinco De Mayo Video Recipes

Cinco De Mayo

Happy Cinco De Mayo!

Being that Cinco De Mayo is this Coming Monday, the 5th, I imagine that everyone will be celebrating this weekend.  And, in honor of this Holiday and Mexican Tradition, I’ve put together a playlist of Poor Man’s Gourmet Kitchen Mexican Recipes.  Everything from Salsa and Guacamole, to Carne Asada, Chili Rellenos, or Margaritas.  There’s a lot to choose from.  So if you’re Celebrating this Holiday tradition, Cinco De Mayo, or you’d at least like to have some Great Mexican food, check out these recipes today and start planning your meals immediately.

Here’s the link (Click Here), to my Mexican Video Playlist, but the videos are also listed on the right side of this page!   And, Happy Cinco De Mayo!