Mexican Carne ranchera

Mexican Carne Ranchera Recipe

Carne Ranchera is a classic Mexican dish known for its bold flavors, featuring marinated skirt steak (or flank steak), traditionally grilled over an open flame. Often served with tortillas, salsas, and a variety of accompaniments, this dish brings the taste of the Mexican countryside straight to your table. Here’s an authentic recipe to recreate this flavorful dish at home.

Ingredients:

For the marinade:

• 1 ½ pounds skirt steak (or flank steak)
• 2 garlic cloves, minced
• ½ cup fresh lime juice (about 3 limes)
• ¼ cup orange juice
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon dried oregano (preferably Mexican oregano)
• ½ teaspoon ground black pepper
• 1 teaspoon kosher salt
• 1 tablespoon Worcestershire sauce (optional for a deeper flavor)

For the salsa (optional):

• 4-5 ripe Roma tomatoes, diced
• ½ white onion, finely chopped
• 2-3 jalapeños, seeded and diced
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

For serving:

• Corn or flour tortillas
• Refried beans
• Sliced avocado or guacamole
• Lime wedges
• Grilled onions and peppers (optional)

Step 1: Prepare the Marinade

The key to a flavorful carne ranchera lies in a good marinade. The combination of citrus, garlic, and spices not only tenderizes the meat but infuses it with deep, tangy flavors.

1. In a medium bowl, whisk together lime juice, orange juice, olive oil, vinegar, minced garlic, cumin, smoked paprika, chili powder, oregano, salt, and pepper.
2. If you’re using Worcestershire sauce, add it to the mixture. This step is optional, but it adds an earthy depth that complements the smoky steak.
3. Place the skirt steak in a large resealable plastic bag or a shallow dish.
4. Pour the marinade over the steak, making sure it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, but ideally, overnight. The longer the meat marinates, the more flavorful it will become.

Step 2: Prepare the Salsa (optional)

While the steak is marinating, you can make a fresh salsa to serve on the side. This salsa is simple but full of flavor and adds a vibrant touch to the dish.

1. In a medium bowl, combine the diced tomatoes, onions, jalapeños, and cilantro.
2. Squeeze the lime juice over the mixture and season with salt to taste.
3. Stir the ingredients together, then refrigerate for at least 30 minutes to let the flavors meld.

Step 3: Grilling the Carne Ranchera

When you’re ready to cook the steak, remove it from the refrigerator and allow it to come to room temperature for about 30 minutes. This helps ensure even cooking.

1. Preheat your grill to high heat. If you’re using charcoal, allow the coals to turn gray and ashy, which indicates they’re hot enough.
2. Remove the steak from the marinade and shake off any excess liquid. Pat it dry with a paper towel.
3. Grill the steak for 3-5 minutes per side, depending on the thickness of the meat and your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Carne ranchera is traditionally cooked quickly at high heat for a charred exterior and tender, juicy interior.
4. Once the steak is done, transfer it to a cutting board and let it rest for about 5-10 minutes. This allows the juices to redistribute, ensuring a moist and flavorful steak.

Step 4: Assemble and Serve

1. After the steak has rested, slice it against the grain into thin strips. Cutting against the grain helps ensure the meat remains tender and easy to chew.
2. Warm your tortillas on the grill or a dry skillet until they’re soft and slightly charred.
3. Serve the sliced carne ranchera with tortillas, refried beans, and salsa. You can also offer sliced avocado or guacamole, lime wedges, and grilled onions and peppers for extra flavor.

Tips for the Perfect Carne Ranchera:

• Choosing the meat: Skirt steak is the traditional cut used for carne ranchera due to its rich flavor and quick cooking time. If you can’t find skirt steak, flank steak is a good alternative. Both cuts benefit from being cooked quickly over high heat.
• Marinating time: While you can marinate the steak for as little as 4 hours, leaving it overnight will give you the best flavor. The acidity from the lime and orange juice helps to tenderize the steak while infusing it with citrusy notes.
• Grilling: Carne ranchera is best cooked on a grill for an authentic smoky flavor. If you don’t have access to a grill, you can use a cast-iron skillet or grill pan. Just be sure to cook the steak on high heat to replicate the charred exterior.
• Resting the steak: Letting the steak rest after grilling is crucial. This step allows the juices to redistribute, ensuring that each bite is juicy and flavorful.
• Serving suggestions: Besides the traditional accompaniments like tortillas and beans, carne ranchera pairs well with Mexican rice, pico de gallo, or even a grilled cactus salad (nopales). For a heartier meal, add sides like roasted corn or grilled vegetables.

Conclusion

Carne Ranchera is a simple yet flavorful dish that showcases the beauty of Mexican cuisine. The marinated skirt steak, when grilled to perfection, delivers smoky, savory flavors that pair beautifully with fresh salsa and warm tortillas. Whether you’re cooking for a family dinner or a backyard barbecue, this dish is sure to impress with its authentic taste and ease of preparation. Enjoy it with your favorite sides and a cold beverage for a truly satisfying meal!