Ingredients
- 2 tablespoons olive oil divided
- 2 medium russet potatoes peeled and diced
- 1 pound thinly sliced beef sirloin or flank steak
- 1 medium onion sliced
- 3 cloves garlic minced
- 2 jalapeño peppers sliced (remove seeds for less heat)
- 2 Roma tomatoes chopped
- 3/4 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- Salt and pepper to taste
- 2/3 cup tomato sauce
- Fresh cilantro chopped (for garnish)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced potatoes and cook until golden brown and tender, about 10-15 minutes. Remove and set aside.
- In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the sliced beef and cook until browned, about 5 minutes.
- Add onion, garlic, and jalapeño to the skillet. Cook until translucent, about 4-6 minutes.
- Stir in the chopped tomatoes, ground cumin, dried oregano, salt, and pepper. Cook for another 5 minutes, until the tomatoes soften.
- Return cooked potatoes to the skillet, add tomato sauce, and stir. Cook for 5 minutes to heat the sauce and blend flavors.
- Taste and adjust seasoning if necessary. Sprinkle fresh cilantro on top. Serve warm with your choice of sides.
