![\"\"](\"http:\/\/isticharati.ma\/wp-content\/uploads\/2023\/10\/48d8f3a1fe31dee40463b26d69db2fee.jpeg\")
<\/p>\n<\/p>\n
1 \u00bd\u00a0lb\u00a0beef steak\u00a0(thinly sliced)<\/p>\n
1\u00a0medium\u00a0onion\u00a0(sliced)<\/p>\n
1-7\u00a0oz\u00a0can of roasted and sliced poblano peppers\u00a0(read notes)<\/p>\n
1\u00a0lb\u00a0potatoes\u00a0(peeled and cut into cubes)<\/p>\n
\u00bd\u00a0tsp\u00a0garlic powder<\/p>\n
\u00bd\u00a0tsp\u00a0ground cumin<\/p>\n
3\u00a0Tbsp\u00a0olive oil<\/p>\n
salt and pepper<\/p>\n
1\u00a0lb\u00a0tomatoes<\/p>\n
\u00bd\u00a0small\u00a0onion<\/p>\n
2\u00a0jalape\u00f1o peppers<\/p>\n
1\u00a0garlic clove<\/p>\n
\u00bd\u00a0tsp\u00a0cumin seeds<\/p>\n
salt<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Roast tomatoes, jalape\u00f1o peppers, onions and garlic on a cast iron skillet or comal until soft and charred. Season the meat with salt, garlic powder, pepper and cumin. Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 1 \u00bd\u00a0lb\u00a0beef steak\u00a0(thinly sliced) 1\u00a0medium\u00a0onion\u00a0(sliced) 1-7\u00a0oz\u00a0can of roasted and sliced poblano peppers\u00a0(read notes) 1\u00a0lb\u00a0potatoes\u00a0(peeled and cut into cubes) \u00bd\u00a0tsp\u00a0garlic powder \u00bd\u00a0tsp\u00a0ground cumin 3\u00a0Tbsp\u00a0olive oil salt and pepper For ranchero salsa 1\u00a0lb\u00a0tomatoes \u00bd\u00a0small\u00a0onion 2\u00a0jalape\u00f1o peppers 1\u00a0garlic clove \u00bd\u00a0tsp\u00a0cumin seeds salt TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":1,"featured_media":4932,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-4930","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/4930","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4930"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/4930\/revisions"}],"predecessor-version":[{"id":4933,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/4930\/revisions\/4933"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/4932"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4930"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4930"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4930"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/p>\nDirections:<\/h2>\n
Make Ranchero Salsa<\/h4>\n
\nPlace garlic, cumin seeds, salt and onion in a blender with \u00bd cup water. Blend for about 1 minute then add chilies and tomatoes and pulse two or three times to give the salsa a \u201crustic\u201d texture. Or you can also use a molcajete and grind all ingredients to your desired consistency.<\/p>\nMake bistec ranchero<\/h4>\n
\nAdd oil to a pan and sear the meat for one minute over high heat.
\nCover the pan and set the heat to the lowest. This will allow the meat to cook in its own juices and become very tender.
\nIf you see the meat is still not cooked through add a little bit of water to create some steam and allow to keep cooking. Cook for about 30 minutes or until meat is very tender.
\nOnce the meat is cooked, add onions and potatoes and stir for 2 minutes over moderate heat.
\nNow, pour in the ranchero salsa and season with salt.
\nPour in water enough to cover the ingredients, bring to a boil and then mix in the can of roasted peppers (drained).
\nCover the pan, set heat to medium-low and allow to cook until potatoes are tender (about 10 minutes) mixing from time to time.<\/p>\n