Beef, Potato and Anaheim Chimichanga
"Beef, Potato and Anaheim Chimichanga recipe from Pati's Mexican Table Season 9, Episode 6..."
INGREDIENTS
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2 pounds beef chuck (round or stewing meat, cut into 1- to 2-inch pieces)
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1/2 white onion
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6 garlic cloves (peeled)
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2 teaspoons kosher or sea salt
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1 teaspoon whole black peppercorns
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3 bay leaves
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1 teaspoon dried oregano
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1/2 teaspoon coriander seeds
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1/2 teaspoon cumin seeds
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2 tablespoons vegetable oil
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1 cup chopped white onion
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3/4 pound, 3 medium, potatoes (peeled and diced (about 2 cups))
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1 teaspoon kosher or sea salt (divided)
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1/2 pound ripe roma tomatoes (cored and diced)
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4 fresh Anaheim chiles (roasted, peeled, seeded and diced)
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8 to 12 large flour tortillas
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2 tablespoons vegetable oil
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2 cups shredded romaine or iceberg lettuce
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1 cup crumbled queso fresco
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Mexican crema (optional)
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Diced tomato (optional)
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Ripe diced avocado (optional)
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Sonoran Roasted Salsa (or salsa of your choice)
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