Carne con Chile y Papas (Meat with Chile and Potatoes)

Steps

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1. 1
   Roast the fresh peppers (jalapeños or serranos), tomatoes, and a quarter onion on a pan or over an open flame until the skins are charred.
   ≈0:00
2. 2
   Lightly toast the dried chile árbol until fragrant, being careful not to burn them.
   ≈0:15
3. 3
   Blend the roasted tomatoes, peppers, onion, garlic cloves, ground cumin, oregano, and bouillon with a splash of vinegar until everything is well combined but still chunky.
   ≈0:29
4. 4
   Heat oil in a pan over medium-high heat, then add the 2 lbs of thin-sliced steak, season with salt and black pepper, and brown the meat.
   ≈0:43
5. 5
   Once the meat is browned, add the diced potatoes and sliced onion, mix well, and allow the meat juices to evaporate for about 5 minutes.
   ≈0:58
6. 6
   Pour the prepared chile-tomato sauce and 1 cup of water into the pan, stir to combine, and bring to a simmer.
   ≈1:18
7. 7
   Cover the pan, reduce heat to medium-low, and simmer for 10 to 12 minutes until the potatoes are tender. Taste and adjust the seasoning as needed.
   ≈1:39