Mexican Potato and Bean Stew

Steps

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1. 1
   Roast the habanero peppers, tomatoes, onion, and garlic on a griddle until charred. Leave the tomatoes on slightly less to avoid the sauce becoming too dark.
   ≈0:42
2. 2
   Peel or chop the roasted árbol chilies. Peel the potatoes and cut them into small cubes.
   ≈0:55
3. 3
   Heat a little oil in a saucepan and add the potato cubes to parboil until half-cooked.
   ≈2:22
4. 4
   Blend the roasted peppers, tomatoes, onion, and garlic with water until smooth.
   ≈2:57
5. 5
   Pour the blended sauce into the pot with the potatoes and simmer until the potatoes are completely cooked through.
   ≈3:33
6. 6
   Add the cooked beans to the pot with the potatoes and stir in the árbol chilies for extra flavor. Heat everything through until hot and well combined.
   ≈3:48
7. 7
   Serve the cooked potatoes and beans hot on plates, topped with cheese and accompanied by warm tortillas.
   ≈5:02