Recipe by Vicki in CT
Great rancheros sauce in which beef cutlets are sauteed. Serve over rice as these are very saucy and the sauce is amazing. Alternatively can serve sauce over grilled steak.
Top Review by cervantesbrandi
I make this a lot at home, instead of blending everything, I cut the onions, peppers, and tomatoes in slices. I saute them in oil....At the same time I grill the meat very quickly just to sear and add grill lines. I then cut the meat across the grain in thin strips and add to the mix, then I add the chicken broth, chopped cilantro, garlic cloves(minced) and the seasoning minus the hot sauce. The cut of meat I buy at my latin market is called Milanesa. Its a very thin cut of chuck roast so its very tender especially being cut the way I do it. Delicious meal no matter if its blended or sliced and kept whole...thanks!
- 226.79 g chopped tomatoes (canned)
- 118.29 ml chicken broth
- 0 onion
- 2 serrano peppers, stem removed
- 2 jalapenos, stem removed (use less if you don't like things too spicy)
- 59.14 ml fresh cilantro
- 2 garlic cloves
- 2.46 ml dried basil
- 2.46 ml dried oregano
- 14.79 ml chipotle hot sauce
- salt and pepper
- 4.92 ml vegetable oil
- 4 (453.59 g) cube steak
Directions See How It's Made
- Combine all ingredients except oil and beef in blender or food processor until very smooth. It will be a thin sauce.
- Heat oil in skillet until very hot. "Fry" the sauce stirring constantly. Beware of splatters. Cook down about 10 minutes.
- Place steaks in pan with sauce and cover with sauce. Place lid on skillet. Simmer on medium covered about 15-25 minutes until cooked through. Periodically can spoon more sauce over meat.
- Serve over rice. I particularly like Goya's Spanish Rice.