MEXICAN MEAL PREP FOR WEIGHT LOSS: CARNE CON CHILE

1. Roast the tomatoes, 1/4 white onion, 3 garlic cloves, jalapeños, and poblano pepper using your preferred method (air fry for 10 minutes at 390° F).
2. Chop the remainder of the onion and mince garlic clove.
3. Add vegetables (except poblano pepper) to a blender with seasonings to taste (chicken bouillon) and 1/4 cup water. Blend and put to the side.
4. Let poblano pepper “sweat” for 10 minutes then remove skin, stem, and seeds. Slice into strips and put to the side.
5. Grease a pan with a oil spray and add beef. Cover and cook for 5-6 minutes, stirring occasionally. Season with salt, pepper, and minced garlic.
6. Once the beef is cooked, add in the onion. Cook for 2-3 mins or until the onion are translucent.
7. Add in the potatoes and salsa. To remove the excess salsa, add 1/2 cup water and add to pot.
8. Add in poblano pepper and stir well.
9. Bring the heat down to low. Cover and cook for 15-20 minutes or until the potatoes are cooked through.
10. Divide into 4 even servings (1.25 cup beef mixture) and add side of choice (.50 c frijoles).