1.    Season sliced meat with 3 tbsp. Spanglish Asadero Carne Asada seasoning.

2.    In a large pot or dutch oven, heat oil over high heat. Add meat and sear for 2 minutes. Stir and then cover, reducing heat to the lowest. This will allow the meat to cook slowly in its own juices.

3.    In a separate large skillet over medium heat, cook the tomatoes, jalapeños, onions and garlic until soft and charred, about 15-20 minutes. Flipping occasionally.

4.    Place the veggies into a blender or food processor. Add 2 tbsp. Spanglish Asadero Carne Asada seasoning, the water, and blend until smooth.

5.    Once meat is cooked through, remove the lid and raise heat to medium. Add the onions, potatoes and stir for the next 2-3 minutes as the temperature rises.

6.    Pour in the ranchero salsa and mix.

7.    Add water so everything is covered and bring to a boil.

8.    Add the poblano peppers and reduce heat to medium-low. Cover with lid and cook for an additional 15-20 minutes.Once the potatoes are tender, it’s ready.

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