Carne Guisada con Papas (Mexican Braised Beef With Potatoes

• Meat

  • 2 lbs Skirt steak or top round, thin

• Produce

  • 1/3 cup Cilantro
  • 2 cloves Garlic
  • 1 Garlic powder
  • 1 Green bell pepper, large
  • 1 Oregano
  • 5 Roma tomato
  • 4 cups Russet potatoes
  • 2 Serrano peppers

• Canned Goods

  • 1/2 cup Tomato sauce or 3 tablespoons tomato paste

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 3 tbsp Red wine vinegar

• Nuts & Seeds

  • 1 Cumin

• Liquids

  • 4 cups Chicken broth or water

• Other

  • 1 Medium white onion peeled and sliced (dice half of the onion and reserve it for later

Found on hispanickitchen.com

Description

Directions

• Preheat 3 tablespoons of oil in a large skillet for two minutes over medium heat. Season the sliced beef with a teaspoon each of salt, pepper, garlic powder, cumin and oregano. Sear the beef in the hot oil until browned.
• In the blender, combine the tomatoes, 1/2 of the onion, garlic, serrano peppers, cilantro and 4 cups of broth (or water). Season with salt and pepper to taste and blend until smooth.
• To the beef, add the remaining diced onions, bell peppers and potatoes. Cook for four minutes. Add the sauce from the blender, and the vinegar and tomato paste (or sauce). Bring to a boil, reduce heat and continue cooking for 90 minutes or until sauce reduces and meat is tender.