Mexican Guisado Arriero for Weight Loss

1. Add water to a pot and add 2 garlic cloves and 1/4 of the onion. Once the water is boiling, add the beans. Cook for 1 hour and add salt. Cook for an additional 30-60 minutes or until the beans are soft.
2. Roast 2 poblano peppers using your preferred method until they are charred. Once they are charred, add them to a covered container and let them “sweat” for at least 15 minutes. Remove the seeds and stem of the guajillo chiles.
3. Add a light layer of oil (0.5 tbsp) to a pan and add the tomatoes, 1/4 of the onion, and jalapeños. Roast for 7-10 minutes or until they have developed a char.
4. Add the guajillo chiles and 4 garlic cloves for the last minute flipping every 20 seconds. Add 2 cups of water to the pan and let everything cook for 5 minutes or until the chiles are smooth. Blend with beef bouillon until smooth.
5. Once the poblano peppers have sweat, remove the skin, deseed, devein, and chop into strips.
6. Add a light layer of oil to a different pan. Add the beef and cook for 5 minutes. Add the remaining onions and cook for an additional 4 minutes.
7. Add the salsa and let it simmer for 5 minutes. Add the beans without their broth. Simmer for 5 minutes.
8. Add the poblano peppers and cilantro. Let it simmer for 10 minutes.
9. Serve with tortillas and/or queso fresco.