Ingredients:

-4 Lbs Thin Boneless Beef Chuck Steak cut into small chunks
-4 Tbsp Avocado Oil
-1 Tbsp Garlic Salt
-1 Tbsp Pepper
-1 Tsp Salt
-1/2 Diced White Onion
Tomato Chile Sauce
-8 Roma Tomatoes
-3 Jalapeño Peppers
-2 Serrano Peppers
-1/2 White Onion
-2 Garlic Cloves
-1 Tsp Oregano
-1 Tbsp Beef Bouillon
-2 Cups Water

Directions:

1. Heat avocado oil in a large skillet or Dutch oven over medium heat.

2. Add meat, garlic salt, pepper, salt and stir to combine. Fry (browned) meat over medium-high heat until meat is thoroughly cooked. Add onion, stir to combine and sauté until onions are translucent, about 2 minutes.

3. To a blender cup add tomatoes, onion, peppers, garlic cloves, oregano, beef bouillon, water and blend until smooth.

4. Add tomato chile sauce to pot, stir to combine and simmer over medium-low heat for 15 minutes.

Serve with Mexican red rice or beans.

Enjoy!!!🤗