The family Ranchero Beef: Ingredients: * 3 lb. (1.36 kg.) beef, sirloin tip roast cubes * 1 small can (5.5 oz or 170 g.) tomato paste * 2 potatoes * 1 onion * 2 ripe red tomatoes * 3 bay leaves * 2 …
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In the pan after you cook and drain the ground beef, stir together the meat, garlic, salsa and taco seasoning. Spread the beef mixture evenly in the baking dish. Whisk together the eggs and almond milk. Slowly pour over the …
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Blend until smooth. In a braising pan heat the olive oil, add meat and cook until slightly browned. Pour in the tomato sauce, season with salt, and bring to a boil. Cover the …
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You can use russet potatoes, white potatoes or whatever you have in hand. For the other veggies use chopped garlic, white or yellow onion and roma tomatoes. For the chiles, you can use whatever you like the most. For a mild Bistec Ranchero, use Anaheim pepper or jalapeños. I used one of each to add more layers of flavor.
Ranchero sauce is meant to be used as a cooking sauce or as a serving sauce to drizzle over finished dishes, however, you can actually serve it as a salsa. Salsas tend to be more chunky, so you can skip the step of processing your ranchero sauce and serve it up chunky, just like a salsa.
Steak Ranchero, My Way. When making steak “Ranchero”, the ingredients are ground in a molcajete or a blender, and when making steak “a la Mexicana”, the ingredients are simply chopped or diced. Nevertheless, there are many places that confuse the two terms and name something “Ranchero” or “a la Mexicana” incorrectly.
Naturally Low-Carb Mexican Dishes 1 Machaca con Huevo (Dried Beef and Egg Scramble). 2 Mexican Omelet. 3 Scrambled Eggs with Queso Fresco.