Ingredients:
2 1/2 pounds chuck roast, skirt steak, or ribeye (thinly sliced)
7 Roma tomatoes (roast 3)
1 Serrano pepper (roasted)
5-6 large jalapeños (seeds removed) or 3-4 Chile Anaheim peppers
1 medium white onion, sliced
4 garlic cloves, minced
3 large russet potatoes, cubed
1 cup chicken broth
1/4 teaspoon cumin seeds
1 teaspoon Mexican oregano
Garlic salt (to taste)
Pepper (to taste)
Chicken bouillon (optional)
Directions:
Cook the Steak:
Season the thinly sliced steak with garlic salt and pepper. If using skirt steak, make sure to slice against the grain for tenderness.
In a large pan, cook the steak over medium heat until browned and all the liquid has evaporated. Set aside.
Prepare the Sauce:
Roast 3 Roma tomatoes and 1 Serrano pepper until charred.
Blend the roasted tomatoes and Serrano with cumin seeds, Mexican oregano, and chicken broth until smooth.
Cook the Vegetables:
Add minced garlic to the pan with the cooked steak and sauté until fragrant.
Stir in the sliced onion, jalapeños (or Chile Anaheim), cubed potatoes, and the remaining 4 chopped Roma tomatoes.
Pour the blended tomato and Serrano mixture into the pan.
Simmer:
Allow the dish to simmer on low heat, stirring occasionally, until the potatoes are tender and the flavors have melded together. If desired, add chicken bouillon for extra flavor.
Serve:
Enjoy !