This flavorful Mexican dish features beef steak loaded with potatoes and simmered in a flavorful tomato and chili sauce. An earthy and low-budget recipe perfect for everyday meals.
1 ½poundssteak(sliced thinly and cut into small pieces)
1.1poundspotatoes(cut into small cubes)
1poundtomatoes
2jalapeño or serrano chilies(optional)
1smallonion(cut into chunks)
1clovegarlic(peeled)
¼teaspooncumin seeds
½teaspoonblack peppercorns
3Tablespoonsolive oil
salt(to taste)
Instructions
Place tomatoes and chilies in a saucepan. Cover with water and boil until tender. Let everything cool slightly, then peel the tomatoes.
Place cooked tomatoes and chilies in a blender, add onion, garlic, cumin, peppercorns, and 1 ½ cups of the cooking water. Blend until smooth.
In a braising pan heat the olive oil, add meat, and cook until slightly browned.
Pour in the tomato sauce, season with salt, and bring to a boil.
Cover the pan, set heat to medium-low, and cook for 10 minutes (read notes).
Mix in the potatoes. Cover the pan and simmer until potatoes are cooked through (about 15 minutes), adding more water if needed.
Adjust salt to taste, turn off the heat, and serve.
Notes
Make sure your meat is sliced thinly, thicker slices take longer to cook. But, if your meat is not tenderized after 10 minutes of simmering in the sauce, just add more water and keep cooking until it is slightly tender, it will finish the cooking with the potatoes.