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2 pounds chuck roast(diezmillo), sirloin or top round sliced thin<\/span><\/p>\n 1 tsp Salt, plus more, to taste<\/span><\/p>\n 1 tsp Pepper, plus more, to taste<\/span><\/p>\n 1 tsp Garlic powder<\/span><\/p>\n 1 tsp Cumin<\/span><\/p>\n 1 tsp Oregano<\/span><\/p>\n 3 tablespoons Avocado or Olive oil<\/span><\/p>\n 5 roma tomatoes, 495 grams quartered<\/span><\/p>\n 1 medium white onion, 242 grams peeled and sliced in half (dice half of the onion and reserve it for later in the recipe)<\/span><\/p>\n 3 cloves garlic, 12 grams mashed<\/span><\/p>\n 2 serrano peppers, 44 grams one roughly chopped, one left whole<\/span><\/p>\n 1\/3 cup cilantro washed, roughly chopped<\/span><\/p>\n 3 cups of water or chicken broth<\/span><\/p>\n 1\/2 cup tomato sauce or 3 tbsps tomato paste optional<\/span><\/p>\n 1 large poblano, green or red bell pepper, 136 grams finely diced<\/span><\/p>\n 3 med russet potatoes, 470 grams , peeled and diced<\/span><\/p>\n TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Season the sliced beef with one teaspoon each of salt, pepper, garlic powder, cumin and oregano. Stir well to combine. Set aside. Preheat 3 tablespoons of oil in a large pot at medium heat for 3-4 minutes. When ready, brown the beef in the preheated oil, stirring as needed for 10 minutes.<\/span><\/i><\/p>\n In the blender, combine the tomatoes, 1\/2 of the onion, garlic, 1 serrano, cilantro, tomato sauce(if using) and 3 cups of water (or broth). Season with salt and pepper to taste and blend on high until smooth.<\/span><\/i><\/p>\n To the beef, add the remaining diced onion and poblano pepper. Saute for 5 minutes. Add the reserved whole serrano pepper. Add in the sauce from blender. Bring to a boil, reduce heat and continue cooking(mostly covered) for a good 15-20 minutes or until sauce reduces and becomes darker. Fold in the potatoes, cover and continue cooking until potatoes are cooked through, about another 15-20 minutes. You can adjust the spices to your liking as the beef cooks down.<\/span><\/i><\/p>\n Serve with a side of rice, beans and warm tortillas. The beef can be substituted with pork steaks or boneless chicken thighs, sliced. Add in your favorite vegetables like zucchini, chayote, carrots\u2026<\/span><\/i><\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 2 pounds chuck roast(diezmillo), sirloin or top round sliced thin 1 tsp Salt, plus more, to taste 1 tsp Pepper, plus more, to taste 1 tsp Garlic powder 1 tsp Cumin 1 tsp Oregano 3 tablespoons Avocado or Olive oil 5 roma tomatoes, 495 grams quartered 1 medium white onion, 242 grams peeled and […]<\/p>\n","protected":false},"author":1,"featured_media":5099,"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,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-4498","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"yoast_head":"\n<\/p>\nDitrections:<\/h2>\n