Ingredients:

  • 3 medium (300g) Roma tomatoes, halved
  • 1 medium (110g) white onion, quartered
  • 1 clove (5g) garlic, peeled
  • 1 small (20g) jalapeño, seeded and halved
  • 1/2 cup (120ml) low-sodium beef broth
  • 1 lb (450g) lean ground beef (90% lean or higher)
  • 2 medium (300g) Yukon Gold potatoes, peeled and diced into 1/4-inch cubes
  • 2 tbsp (28g) olive oil
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) dried oregano
  • salt to taste
  • black pepper to taste
  • 1/4 cup (15g) fresh cilantro, chopped

Instructions:

  1. Place the tomatoes, onion, garlic, and jalapeño on a baking sheet. Broil for 5–8 minutes until the skins are charred and blistered.
  2. Transfer the roasted vegetables into a blender. Add the beef broth and blend until completely smooth. Set aside.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Add the lean ground beef, breaking it apart with a wooden spoon. Cook until mahogany-colored and fully browned.
  5. Add the diced potatoes to the pan with the beef. Sauté for 5–7 minutes, stirring occasionally, until the potato edges are lightly golden.
  6. Stir in the cumin, smoked paprika, and oregano. Toast the spices for 60 seconds until fragrant.
  7. Pour the blended tomato mixture over the beef and potatoes.
  8. Reduce heat to low, cover, and simmer for 15–20 minutes.
  9. Remove the lid and cook for an additional 5 minutes if a thicker sauce is preferred. Season with salt and pepper and garnish with fresh cilantro.