Bistec en Salsa Verde

On a hot griddle or comal, roast the poblano peppers, serrano peppers, quartered onion, tomatillos, roma tomatoes, and garlic cloves until charred on all sides.

While the vegetables are roasting, season the thinly sliced beef in a large bowl with garlic powder, cumin, Mexican oregano, black pepper, and salt. Mix well to combine.

Once the poblano peppers are well-charred, place them in a plastic bag and seal it. Let them steam for about 10 minutes to loosen the skins.

Heat cooking oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef and cook until browned.

Add the sliced white onion to the pot with the beef and continue to cook until the onions are soft and translucent.

Remove the poblano peppers from the bag and peel off the charred skin. Remove the stems and seeds.

Combine all the roasted vegetables, including the peeled poblanos, in a blender. Add beef bouillon powder, seasoning sauce, salt, pepper, and water. Blend until smooth.

Sprinkle the all-purpose flour over the cooked beef and onions in the pot. Stir to coat the meat, cooking for about a minute to cook out the raw flour taste.

Pour the blended salsa into the pot with the beef. Stir everything together until well combined.

Add the bay leaves and chopped cilantro to the stew. Bring to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes for the flavors to meld.

Serve the Bistec en Salsa Verde hot with sides like Mexican rice and refried beans. Garnish with cotija cheese and sliced avocado, and serve with warm tortillas.