Mama Maggie's Kitchen

To Make the Ranchero Salsa:
0 Heat a large griddle and add foil paper. 
2 Brush the poblanos (not part of the salsa) with Mazola® Corn Oil.
4 Add the poblanos, tomatoes, ¼ onion, 2 garlic cloves, and 3 jalapenos. 
5 Char on all sides. 
6 Remove the tomatoes, onion, garlic, and jalapenos and add them to a blender. 
7 Add a pinch of cumin, pinch of oregano, 1 tsp salt, and ¼ c water to the blender. 
3 Blend until smooth. 
8 Set the Ranchero Salsa aside. 
Preparing the Poblano Peppers:
10 Remove the poblanos from the griddle and cover with plastic wrap to steam. 
11 Let steam for 10 minutes. 
12 With a knife, peel the skin. 
13 Cut off the stem and cut lengthwise. 
15 Remove the seeds from the inside. 
16 Slice into strips. 
14 Set aside until ready to use. 
For the Beef:
18 Heat Mazola® Corn Oil in a large skillet. 
19 Season the beef with salt, pepper, and cumin. 
20 Add the beef to the skillet. 
21 Cover and cook for 15 minutes. 
22 Remove the lid and cook for an additional 5 minutes. 
23 Once the juice from the beef has evaporated, add the potatoes. 
24 Cook for 5 minutes. 
26 Then add the onion and garlic. 
27 Stir to combine. 
28 Add the Ranchero Salsa, ¼ cup water, and roasted poblano slices. 
29 Stir to combine. 
25 Cover and cook for an additional 10 minutes, or until potatoes are ready. 
30 Serve and enjoy!