2 pounds beef chuck roast, cut into small bite-size pieces
2 medium potatoes, peeled, diced into small pieces
1 teaspoon salt
1 teaspoon black pepper
¼ cup diced onions
1 tablespoon vegetable oil
1 cup water
2 Roma tomatoes
3 jalapenos, stems removed
1 serrano pepper, stem removed
2 cloves garlic
1 teaspoon oil
In a small frying pan, add a teaspoon of oil and heat over medium heat.
Once hot, add whole tomatoes, jalapenos, serrano peppers, and garlic.
Roast in the pan until the skin is charred and blistered.
Place roasted vegetables in a food processor or chopper and pulse until desired consistency is obtained.
In a cast iron pan or skillet, heat oil over high heat and sear beef and onions until meat is no longer pink.
Add the tomato mixture and water. Stir and heat over low heat until meat is tender.
Add the diced potatoes and continue cooking over low heat until the potatoes are tender.
Serve with rice and tortillas.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.