This dish is something prepared by little Mexican grandmothers across Texas and Mexico. It uses a tougher cut of meat, a handful of spices, and potatoes to make a lovely gooey tastey mess of comfort food for little cash. This is a dish that you throw together in the morning, and then back-burner all day until it just falls apart. I serve it wrapped up in fresh tortillas. You should make a pretty big mess eating this. Also, be forwarned that there’s no way to make just a little. Make this stuff when you have a football team to feed.
2 lbs beef, cubed (I use round steak or sometimes chuck)
2-4 tbs olive oil
2 large white onions, diced
6 cloves garlic, minced
2-3 large russet poatoes, cubed (I didn’t bother to peel them today)
1- 16oz can tomato sauce
3 tbs cumin
1 tbs chili powder
2 bay leaves
kosher salt/ fresh pepper to taste
Cut the round steaks into approximately ½ inch cubes. This is far easier to accomplish if the meat is still partially frozen. Toss some kosher salt and cracked pepper with the meat. Heat olive oil to medium high in a large soup pot or dutch oven. Barely brown the cubed steak and then remove it from th pan, reserving any juice that has formed. Add a little more olive oil to the pan and then cook the onions until just soft. Add the garlic to soften, then add back the meat. Stir in remaining ingredients and add water until the mixture is just barely covered. Bring to a boil, then reduce the heat to low and simmer all day until the potatoes fall apart and the meat is tender. This should be a fairly thick, mush like consistency that can be spooned into tortillas and eaten as tacos.