Rancheros Tacos Recipe

Marinate steak

Place the steak in a shallow dish or zip-top bag. Whisk together 2 tbs olive oil, 2 tbs fresh lime juice, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Pour the marinade over the steak, rub it in, cover or seal, and refrigerate for at least 30 minutes and up to 4 hours.

Bring the steak to room temperature for 20 minutes before cooking. Preheat a grill or grill pan to medium-high heat (about 400°F/200°C). Oil the grates or pan lightly.

Grill the steak 3–5 minutes per side for medium-rare (internal ~130–135°F), adjusting time for thickness and desired doneness. Remove from grill and let rest on a cutting board for 7–10 minutes.

Slice the steak thinly across the grain into bite-size strips for tacos. Keep warm while you finish other components.

Combine the diced roma tomatoes (2 cups), 1/2 cup finely chopped onion, 1/4 cup chopped cilantro, and the minced seeded jalapeño in a bowl.

Add 1 tbs fresh lime juice and 1/2 tsp kosher salt. Stir to combine. Taste and adjust seasoning or add a touch more lime if desired. Refrigerate until ready to assemble (can be made up to 2 hours ahead).

Heat 1 tbs olive oil in a small skillet over medium heat. Add 1/2 cup diced white onion and sauté 3–4 minutes until softened and translucent.

Add 1 tsp minced garlic and cook 30 seconds until fragrant. Stir in 1 cup crushed or blended roma tomatoes and 1/4 cup broth to loosen the sauce.

Add 1/2 tsp smoked paprika, 1/2 tsp vinegar, 1/2 tsp kosher salt, 1/4 tsp black pepper and the optional 1/2 tsp minced chipotle (if using). Simmer gently 6–8 minutes, stirring occasionally, until slightly reduced and flavorful. Taste and adjust salt, heat, or acidity as needed. Keep warm.

Warm the tortillas: heat a large skillet or griddle over medium-high. Add 1 tbs vegetable oil or a small pat of butter and briefly warm each tortilla 20–30 seconds per side until pliable and slightly browned. Keep wrapped in a clean towel to stay warm.

To assemble each taco: place one warmed flour tortilla on a plate. Add a small handful (about 2–3 oz sliced) of grilled steak down the center.

Top the steak with 2–3 tbs pico de gallo, then spoon 1–2 tbs salsa ranchero over the pico (or serve salsa on the side).

Add shredded lettuce (about 2–3 tbs), a spoonful (about 1 tbs) of sour cream, and a sprinkle of diced tomato. Season tomato/lettuce with a pinch of salt if desired.

Garnish with a squeeze of lime over the taco. Repeat to make three tacos per serving. Serve immediately while warm.