MEXICAN MEAL PREP MONDAY: CARNE CON PAPA Y RAJAS

1. Wash and dry 2 poblano peppers. Roast using your preferred method. I air fry at 400* F for 10 minutes.
2. Place in a bag for 10-15 minutes before peeling and removing the seeds.
3. Roast 5 tomatoes, 3 garlic cloves, and 1/4 onion using your preferred method. (Air fry at 360* F for 10 mins)
4. While they roast, slice the beef and the remainder of the onion.
5. Add the roasted vegetables to a blender with 2-3 chipotle peppers (spicy), 1/2 c beef broth, and seasonings to taste. Blend well.
6. Grease a pan and brown the sliced beef for 5 minutes. Season with salt and pepper.
7. Add in the onions and cook for additional 3-4 minutes.
8. Add in the salsa, potatoes, and poblano peppers and bring the heat down to a simmer. Cook for 20-25 minutes or until the potatoes are cooked through.
9. Divide into 4 equal servings (around 1.6-1.75 c beef) and serve with side(s) of choice.