Carne con Chile Colorado y Papas

• ¼ cup guajillo chile powder
• 3 lb beef chuck steak, cut for stewing
• 3 cups water
• ½ onion, chopped
• 4 garlic cloves, chopped
• 1 tsp salt
• ½ tbsp ground cumin
• black pepper, to taste
• 2 tbsp Mexican chicken bouillon
• 1 tbsp Mexican oregano
• 2 tbsp pork fat
• 3 potatoes, large, cut into big chunks

Preparation

1. Step 1

   0:41
   Place burner on medium high heat and allow pork fat to melt in a pot.
2. Step 2

   0:47
   Add the beef to the hot fat and sear without moving for 8 to 10 minutes until browned.
3. Step 3

   1:00
   Mix the beef, then add salt and mix again.
4. Step 4

   1:16
   Add the guajillo chile powder and cook for another 2 minutes, allowing it to thicken the sauce like flour.
5. Step 5

   1:48
   Add the chopped garlic, chopped onion, water, Mexican chicken bouillon, ground cumin, and black pepper to taste. Mix well to combine all seasonings.
6. Step 6 · 15-20 min

   2:13
   Add the potatoes, bring the pot to a boil over medium to medium-high heat, then reduce to medium heat and cook uncovered for 15 to 20 minutes.
7. Step 7

   2:31
   After 20 minutes, add the Mexican oregano and gently mix without breaking the soft potatoes. The dish is now ready to serve.