Step 1: Prep (5 minutes)

• Dice all vegetables into uniform ½-inch pieces
• Pat ground beef dry with paper towels
• Heat oil in large Dutch oven over medium-high heat

Step 2: Brown the Beef (5-7 minutes)

• Add ground beef to hot oil
• Don’t stir for first 3-4 minutes to develop fond
• Break up meat with wooden spoon
• Season with salt and pepper
• Cook until mostly browned (don’t drain fat)

Step 3: Build Flavor Base (5 minutes)

• Push beef to one side of pot
• Add onions and poblano to cleared space
• Cook until softened, about 4 minutes
• Add garlic and tomato paste
• Stir constantly for 30 seconds until fragrant

Step 4: Add Remaining Ingredients (2 minutes)

• Stir in cubed potatoes
• Add diced tomatoes, beef broth
• Add cumin, Mexican oregano, smoked paprika, bay leaves
• Liquid should just cover ingredients

Step 5: Simmer to Perfection (20 minutes)

• Bring to boil, then reduce to gentle simmer
• Cover and cook 15 minutes
• Remove lid, simmer uncovered 5-10 minutes
• Cook until potatoes are tender and sauce has thickened

Step 6: Final Touch (2 minutes)

• Remove bay leaves
• Taste and adjust seasoning
• Let rest 5 minutes before serving

Serving Suggestions

Traditional:

• Warm flour tortillas for tacos
• Over Mexican rice or cilantro-lime rice
• With refried beans on the side

Garnishes:

• Fresh chopped cilantro
• Diced white onion
• Crumbled queso fresco
• Sliced avocado
• Lime wedges
• Mexican crema
  

  Storage Instructions

  Refrigerator: Store in airtight container for up to 5 days Freezer: Freeze in portions for up to 4 months Reheating: Add splash of broth and reheat gently on stovetop