Best Papas Rancheros Recipes

BISTEC RANCHERO CON PAPAS

Steps:

• In a large skillet, add the oil and heat over medium-high heat. Cook the potatoes and spread them on the skillet to cook evenly. Cook for about 5 minutes or until cooked through and golden brown.
• Remove from the skillet and place in paper towels to drain oil. Season with salt & pepper to taste.
• In same skillet, remove carefully most of the oil, only leaving about two tablespoons behind.
• Over medium heat, cook the beef & garlic until the meat is almost all cooked through. About 4 minutes.
• Add the onions and peppers and cook until onions start to soften. About 2 minutes. If this mixture is starting to dry, add about 1 cup of water.
• Add the tomatoes, tomato sauce, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Cook for 2 minutes.
• Once the tomatoes are soft, add the potatoes and mix well. Cover the skillet with a lid and simmer on low heat for about 5 minutes to blend all of the flavors together.
• Taste and add salt & pepper to see if it needs more.

STEAK RANCHERO CON PAPAS (STEAK AND POTATOES

Steps:

• Freeze the chuck roast for 1 to 2 hours. This will make it easier to slice super thin. After you slice it and it comes to room temperature, mix the dried spices listed and season the meat generously, tossing to combine. Set aside. Trim off any excess fat if you wish.
• Wash the potatoes and cook on high in the microwave for 5 to 6 minutes, turning halfway through cooking time until potatoes are fork tender. Remove from microwave and let cool.
• To the blender, add 1/3 of tomatoes, 1 sliced jalapeño, 2 tablespoons of Maggi sauce and 1/2 cup of water. Blend on high until smooth, set aside. Heat 2 tablespoons of oil to medium/high heat. Add the seasoned beef and. Stir-fry until beef is nice and browned, tossing with tongs as needed.
• Add in the onions, garlic and 1 more sliced jalapeño. Saute for 2 minutes. Add in the tomato sauce from blender, stir well to combine. When it comes to a boil, taste for salt and reduce the heat. Cover and cook for 15 to 20 minutes. While the steak ranchero simmers, slice the cooled potatoes into wedges. Shallow fry in some olive oil at medium heat until crispy. Season with salt and pepper.
• Before serving the beef, garnish with fresh cilantro and sliced jalapeño if you like. Next, fold the potatoes into the steak ranchero. Cover and let stand for 5 minutes. Serve with rice, beans, potato wedges and warm tortillas. Garnish with crema, sasla and avocado. Yields 4 servings.

HUEVOS CON CHORIZO

Steps:

• For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
• For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes. If the mixture seems dry, add another tablespoon of oil. Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about 3 minutes. Turn the heat to medium-low.
• Beat the eggs in a bowl until frothy. Stir the butter into the skillet. When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set. Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo.

PAPAS RANCHEROS

Steps:

• Wash potatoes, peel them and cut them into cubes. Preheat a pan with some oil and add the potatoes to it, let the potatoes fry until golden brown.
• Meanwhile while potatoes are frying, chop the onion, jalapeno, tomatoes and cheese into finely pieces. Add onion and jalapenos to the potatoes when they are almost golden brown.
• Let the jalapeno and onion cook while you keep stirring. Then add the chopped tomatoes and mozzarella cheese, and finally add salt and pepper as you desire.

POTATOES RANCHEROS CASSEROLE

Steps:

• Heat oven to 400°F.
• Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir together Potatoes, Sauce Mix, boiling water and milk in ungreased 2-quart casserole. Stir in beef and 1/2 cup of the cheese.
• Bake uncovered about 30 minutes or until top is light golden brown. Sprinkle chips over casserole; sprinkle remaining cheese over chips. Bake 5 minutes longer or until cheese is melted. Let stand 2 minutes before serving.

CARNE CON PAPAS

Steps:

• In a blender, combine green pepper, onion, garlic, 1/4 teaspoon cumin and salt. Pulse, while pouring 1/8 cup olive oil through top of blender. Blend until smooth; set aside.
• Heat 1 tablespoon olive oil in pressure cooker on medium heat. Saute green pepper mixture for 1 minute, then stir in achiote powder and 1 teaspoon cumin. Cook for 1 minute, then stir in tomato sauce. Return to a simmer, then add beef; let simmer for 5 minutes. Stir in potatoes, then pour in wine and water. Drop in the bouillon cubes. Bring to a boil, and cook for 1 minute; add water, if necessary, to cover.
• Cover with lid of pressure cooker. Following manufacturer's directions, cook under 15 pound pressure for about 30 to 45 minutes.