Instructions
1. Heat the vegetable oil in a large skillet or pot over medium heat. Add the beef pieces and cook until browned on all sides. Remove and set aside.
2. In the same pot, add onions and sauté until soft and translucent. Add garlic and cook for 1 minute until fragrant.
3. Stir in chopped tomatoes and cook until they begin to break down into a sauce.
4. Add the roasted green chiles, cumin, chili powder, paprika, salt, and pepper. Mix well to combine.
5. Return the browned beef to the pot and pour in the beef broth. Stir to coat everything evenly.
6. Cover and simmer on low heat for 45 minutes, stirring occasionally until the beef is tender.
7. Add the diced potatoes and continue cooking for another 20 minutes, or until the potatoes are soft and the sauce thickens slightly.
8. Garnish with fresh cilantro before serving hot with warm tortillas or Mexican rice.
Prep Time: 15 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 25 minutes
Kcal: 390 kcal | Servings: 4 servings
