CARNE CON PAPAS RECIPES

Steps:

• Place tomatoes and chilies in a sauce pan. Cover with water and boil until tender. Let them cool sightly.
• Place cooked tomatoes and chilies in a blender, add onion, garlic, cumin and a cup of the cooking water. Blend until smooth.
• Season the meat with salt and pepper.
• In a cooking pan heat the olive oil, add meat and stir fry over medium heat until the meat is juicy and starts to change color (about 8 minutes).
• Pour in tomatoes and tomato sauce, add water until the meat is covered. Add salt and bring to a boil.
• Cover the pan and low the heat. Simmer for 30 minutes or until meat is very tender.
• Add potatoes and -if necessary- more water to allow potatoes to cook through.
• Cook until potatoes are tender, adjust of salt and pepper and let the sauce reduce to your liking.

Steps:

• Use a mortar and pestle to mash the garlic, minced chile, peppercorns and cumin seeds into a smooth paste. Add 1/4 cup water and mash until the paste is incorporated into the water. Transfer the mixture to a measuring cup. (Alternately, blend the garlic, minced chile, peppercorns and cumin seeds in a blender with about 1/4 cup water, occasionally scraping down the sides of the blender until very well blended, about 5 minutes.)
• Heat 1 tablespoon oil in a Dutch oven or large pot over medium. Add half the steak and cook, stirring occasionally, until browned on all sides, about 8 minutes. Transfer the browned meat to a plate and repeat with the remaining oil and meat. Return the browned meat to the Dutch oven then add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
• Sprinkle the flour and 1 teaspoon salt over the beef and stir to incorporate, then add the blended garlicky liquid and just enough water to barely cover the meat (about 2 cups). Increase the heat to medium-high and use a wooden spoon to scrape the bottom of the Dutch oven, releasing any browned bits.
• Bring the liquid to a boil, then immediately lower the heat so that it cooks at a low simmer. Cover the pot and cook until the meat is tender, 1 1/2 to 2 hours. 
• Remove the lid and stir in the cubed potatoes. Let the guisada cook, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly, about 15 minutes. Season to taste with salt. Divide among bowls and serve with hot tortillas, plus cilantro and sliced chile, if using.