Carne con Chile

Line a comal or griddle with foil. Roast the Roma tomatoes, tomatillos, 1/4 onion, and 2 garlic cloves until their sides are charred and the tomatillos have changed color.

Remove the roasted vegetables. Add the chiles puya and chiles de arbol to the hot comal and toast for a few seconds until fragrant. Be careful not to burn them.

Slice the beef into small, bite-sized pieces.

Season the sliced beef with 2 teaspoons of salt.

In a large pan over medium-high heat, add a generous drizzle of oil. Once hot, add the seasoned beef and begin to cook.

Add the sliced onion and minced garlic to the pan with the beef. Stir well to combine.

Cover the pan and continue to cook on medium heat, allowing the meat to release its juices.

Place all the roasted vegetables (tomatoes, tomatillos, onion, garlic) and toasted chiles into a blender.

Add 1/2 cup of water, 2 teaspoons of salt, and 2 teaspoons of chicken bouillon powder to the blender. Blend until the salsa is smooth.

Pour the blended salsa over the cooked beef in the pan. Stir well to combine.

Add the peeled and chopped potatoes and the small bunch of cilantro to the stew.

Cover the pan, reduce the heat to low, and let it simmer for 12-15 minutes, or until the potatoes are fork-tender.

Serve the Carne con Chile hot, optionally with a side of rice and warm tortillas.