MEXICAN MEALS FOR WEIGHT LOSS: LENTEJAS CON CARNE MOLIDA

1. Roast 2 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.
2. 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.
3. 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 bouillon and spinach.
4. Chop the cheese into cubes.
5. Once the poblano peppers have sweat, remove the skin, deseed, devein, and chop into strips.
6. Add the ground beef, salt, pepper, and 3 garlic cloves to a pot. Let it cook for 5-6 minutes or until the meat has browned.
7. Add the bone broth, salsa, and 2 additional cups of water (if needed) to a pot. Bring to a boil and add the lentils. Let it cook for 30 minutes.
8. Add the peppers, queso panela, and cilantro. Let it simmer for 10 minutes or until the lentils are cooked through.