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Restaurants›Mitla Cafe›I) Steak Ranchero Recipe

I) Steak Ranchero Recipe

Name: Mitla Cafes I) Steak Ranchero Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 lb flank steak or skirt steak, trimmed; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 0.5 tsp ground cumin; 2 tbs olive oil; 1 each yellow onion, medium, thinly sliced; 1 each green bell pepper, seeded and thinly sliced; 2 cups ripe Roma tomatoes, diced (or canned crushed tomatoes); 1 tbs tomato paste; 3 each garlic cloves, minced; 1 tsp chipotle in adobo, finely chopped (optional for heat/smoke); 0.5 cups beef broth or water; 0.5 tsp dried oregano (Mexican oregano if available); 2 tbs fresh cilantro, chopped (for garnish); 2 each fresh lime wedges (for serving); 3 cups chicken or vegetable broth; 0.5 cups corn kernels (fresh or frozen); 0.5 cups diced tomato; 0.25 cups small potato, peeled and diced (optional); 0.25 each onion, small, finely chopped; 1 each garlic clove, minced; 1 tsp olive oil or butter; 1 tbs fresh cilantro or parsley, chopped (garnish); 0.5 tsp salt; 0.25 tsp black pepper; 4 each warm corn or flour tortillas; 0.25 cups sour cream or Mexican crema; 0.25 cups shredded Monterey Jack or Chihuahua cheese (optional)

Inspired by Mitla Cafe

Time1h

Serves2

Includes Cup of Soup (prep time is hour)

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Ingredients

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Steak Ranchero

1 lb flank steak or skirt steak, trimmed

1 tsp kosher salt

1 tsp Black pepper, freshly ground

1/2 tsp Ground cumin

2 tbs olive oil

1 each yellow onion, medium, thinly sliced

1 each green bell pepper, seeded and thinly sliced

2 cups ripe Roma tomatoes, diced (or canned crushed tomatoes)

1 tbs tomato paste

3 each Garlic cloves, minced

1 tsp chipotle in adobo, finely chopped (optional for heat/smoke)

1/2 cups beef broth or water

1/2 tsp dried oregano (Mexican oregano if available)

2 tbs fresh cilantro, chopped (for garnish)

2 each fresh lime wedges (for serving)

Cup of Soup (to accompany Steak Ranchero)

3 cups Chicken or vegetable broth

1/2 cups corn kernels (fresh or frozen)

1/2 cups diced tomato

1/4 cups small potato, peeled and diced (optional)

1/4 each onion, small, finely chopped

1 each garlic clove, minced

1 tsp olive oil or butter

1 tbs fresh cilantro or parsley, chopped (garnish)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

To Serve

4 each warm corn or flour tortillas

1/4 cups sour cream or Mexican crema

1/4 cups shredded Monterey Jack or Chihuahua cheese (optional)

Method

Steak Ranchero

Marinate and Season Steak

Pat the steak dry with paper towels. Season both sides with kosher salt, black pepper and ground cumin. Let rest at room temperature for 20–30 minutes for seasoning to penetrate (or refrigerate up to 2 hours covered).

Sear the Steak

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the steak and sear without moving 3–4 minutes per side for medium-rare (depending on thickness). Adjust time to preferred doneness. Remove steak to a cutting board and tent with foil to rest 8–10 minutes.

Make the Ranchero Sauce

While the steak rests, wipe the skillet if there is excessive burnt residue, then add the remaining 1 tablespoon olive oil and reduce heat to medium. Add the sliced onion and bell pepper; cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add Tomatoes and Simmer

Stir in the diced tomatoes and tomato paste, mixing to combine. Add chopped chipotle in adobo (if using), beef broth, and dried oregano. Season sauce with a pinch more salt and pepper to taste. Bring to a simmer, reduce heat to low, and gently simmer 6–8 minutes until slightly thickened and flavors meld.

Slice Steak and Finish

Slice the rested steak thinly against the grain. Return slices to the skillet with the ranchero sauce and toss gently to coat and warm through, about 1–2 minutes. Taste and adjust seasoning. Remove from heat and sprinkle with chopped cilantro and a squeeze of lime juice.

Cup of Soup

Prepare Base Aromatics: In a small saucepan, heat olive oil or butter over medium heat. Add the finely chopped small onion and cook until translucent, about 3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Simmer Vegetables: Add diced potato (if using), corn kernels and diced tomato to the saucepan. Pour in the chicken or vegetable broth, stir, and bring to a gentle simmer. Cook until potatoes are tender, about 8–10 minutes (skip potato time if not using).

Finish and Season: Season the soup with salt and black pepper to taste. If desired, mash a few corn kernels or a small amount of potato against the side of the pan to slightly thicken. Remove from heat and stir in chopped cilantro or parsley.

Serve: Ladle about 1 cup of hot soup into cups or small bowls. Garnish with extra cilantro and serve alongside the Steak Ranchero.

To Serve

Warm Tortillas: Warm tortillas in a dry skillet over medium heat 20–30 seconds per side, or wrap in foil and warm in a 300°F (150°C) oven for 10 minutes.

Assemble and Serve: Place warm tortillas on the plate, top with steak slices and ranchero sauce. Offer sour cream or crema and shredded cheese on the side. Serve with a cup of the prepared soup and lime wedges.