Ingredients:
2 medium russet potatoes washed and cubed
Grapeseed or olive oil
Kosher or sea salt
Fresh cracked pepper
1 pound thin top round or steak for milanesa, chopped small
1/2 cup onion diced
2 cloves garlic minced
1 whole serrano
1 bell pepper diced
2 cups chile ancho sauce see recipe link
1 tsp cumin
Directions:
Add 3 tablespoons of oil to a skillet and preheat at medium heat for a minute. Add the potatoes and spread out evenly. Season lightly with salt and pepper. Cover and cook for 20 minutes, stirring as needed. Remove potatoes and transfer to a plate lines with paper towels.
In that same skillet, add just a touch more oil and turn heat to medium/high. After a minute, add the beef and spread out evenly. Season with salt and pepper, stirring as needed. let the beef cook for 7-8 minutes.
Add the onions and garlic and saute with beef for 3-4 minutes. Add the serrano and bell pepper. Cook for 1 more minute. Add the chile ancho sauce and cumin. Stir well to combine, reduce heat to a simmer. Finally add the potatoes back in, cover and continue cooking for 25-30 minutes.
Enjoy !!
