Ingredients:

For the Meat:

1 lb beef (chuck or sirloin, cut into bite-sized pieces)

2 tablespoons vegetable oil

1 medium onion (chopped)

2-3 cloves garlic (minced)

Salt and pepper to taste

For the Chile Sauce:

4-6 dried guajillo chiles (stemmed and seeded)

2-3 dried pasilla chiles (optional for additional flavor)

2 tomatoes (roasted)

1/2 onion (quartered)

2 cloves garlic (peeled)

2 cups beef broth

Salt to taste

For the Potatoes:

2-3 medium potatoes (peeled and diced)

Directions:

Prepare the Chiles:

In a small saucepan, add the dried guajillo and pasilla chiles. Cover with water and bring to a boil. Simmer for about 10 minutes until softened. Drain and blend with the roasted tomatoes, quartered onion, and garlic until smooth. Add beef broth as needed to blend smoothly.

Cook the Meat:

In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant. Add the beef pieces, seasoning with salt and pepper. Brown the meat on all sides.

Add the Sauce:

Pour the blended chile sauce over the browned meat. Bring to a simmer and cover. Cook for about 30 minutes.

Cook the Potatoes:

After the meat has simmered, add the diced potatoes to the pot. Stir to combine and cover again. Cook for an additional 20-25 minutes, or until the potatoes are tender and the flavors meld together.

Serve:

Serve your Carne con Papas en Chile Tatemado hot, garnished with fresh cilantro if desired. Enjoy with warm tortillas or rice!

This dish is hearty, flavorful, and perfect for a comforting meal! 🇲🇽🥔😋