Ingredients:
- 1 medium Russet potato or 2 white potatoes, peeled and diced
- 1 pound ground chuck
- 1 teaspoon salt, plus more to taste
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- 1 clove garlic, minced
- 1 small white onion, diced
- 2 large Roma tomatoes, roughly chopped
- 1 to 2 serrano chiles, roughly chopped
- 1/4 cup water
- Pinch of Mexican oregano
Preparation:
1. Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan over medium heat for a few minutes. Add the diced potatoes and cook until browned and crispy in most spots. Covering the potatoes while they cook helps them cook faster from the inside due to the steam. Transfer the potatoes to a plate lined with paper towels to drain, then set aside.
2. In the same skillet, add the ground beef and heat to medium-high. Season the beef with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin, and 1/2 teaspoon pepper. Cook for 8 to 10 minutes until nicely browned.
3. Add the minced garlic and diced onion, continuing to cook for 2 to 3 minutes. In a blender, combine the tomatoes, serranos, 1/4 cup water, a pinch of salt, and Mexican oregano. Blend until smooth, then pour the tomato mixture into the skillet with the beef. Let it come to a boil and taste for salt. Fold in the cooked potatoes and stir until well combined. Taste for seasonings and continue cooking at a low simmer until the sauce thickens and reduces, about 7-10 minutes. Remove from heat and serve hot.
Enjoy this flavorful, hearty Mexican dish that’s perfect for family dinners or special occasions!
