Carne con papas: el guiso mexicano ideal para principiantes

Ingredientes

• 2 pounds beef chuck roast: Dice it into 1-inch cubes for even cooking. If beef chuck isn’t available, substitute it with stew meat or even chicken thighs for a lighter version.
• 3 teaspoons kosher salt: Divided for seasoning the beef and the sauce.
• 1 teaspoon freshly ground black pepper: Adjust to taste.
• 1 teaspoon garlic powder: This adds a mild, savory flavor to the beef.
• 1/2 teaspoon dried oregano: Mexican oregano is preferred, but regular oregano works well too.
• 1/2 teaspoon ground cumin: Adds warmth and depth to the dish.
• 2 tablespoons olive oil: For browning the beef. Vegetable oil or avocado oil are good alternatives.
• 4 Roma tomatoes: Quartered for the sauce. Canned diced tomatoes can be used in a pinch.
• 1/2 white onion: Adds sweetness and flavor to the sauce.
• 1 serrano pepper: Stemmed for a bit of heat. For a milder version, substitute with a jalapeño or omit the pepper entirely.
• 2 cloves garlic: Fresh garlic gives the sauce its robust flavor.
• 2 cups beef broth: Adds richness to the stew. Substitute with chicken or vegetable broth if needed.
• 1 bay leaf: For a subtle, earthy flavor.
• 2 large russet potatoes: Peeled and cubed. Yukon Gold potatoes can also be used for a creamier texture.
• 1/2 cup cilantro: Chopped, for garnish. If you’re not a fan of cilantro, parsley works as a substitute.