I recently went to a restaurant with my mom and she had Bistec Ranchero. I liked her dish so much that I decided to make one of my own. I had leftover Green Chile from the day I made enchiladas so I had to use it up in something, so I decided this would be the dish to use up the rest of my chile.
Things you will need: Thin sliced steak of your choice (I used beef stir fry from Albertsons) As much as you would like of Chopped Onion of your choice (I used yellow) 1 Roma tomato As much as you would like of Jalapeno or Green Chile (I used green chile because this is My heart beats New Mexico!) 1 Zucchini Refried Beans Cooking oil of your choice Salt and Pepper to taste ½ a cup of water Optional: Spanish rice, Onion powder, Garlic powder, shredded cheese, salsa, tortillas. Directions: I start by chopping up all my vegetables. You can chop them however you would like, but I usually cut them small so that way they cook easier. After all your veggies are chopped put oil into a frying pan. Be sure to put enough to coat the bottom of the frying pan then start cooking your steak at medium heat. I then season my meat with salt, pepper, garlic and onion powder. Once the meat has started browning I add the veggies and ½ a cup of water to prevent meat from getting too dry. Continue to stir until meat is fully cooked then cover frying pan and let meat and veggies simmer. Next is time for the refried beans. If you were lazy like me, you probably got beans from your mom or mother-in-law’s house, but normally I refry my own beans. When I am not lazy, I put whole beans into a pot and fry them with bacon grease. I mash the beans as they cook and after they are mashed and cooked I then top them with shredded cheese. As I said, today I was lazy and got beans from Anthony’s mom. If you so choose, you can serve this with Spanish rice as well, however, I didn’t want to make Spanish rice today. Anyway, warm up a tortilla, serve and enjoy!
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