Epazote brings a bright citrusy flavor to the party.
1 lb. beef steak
1 large yellow onion
1 large tomato
2 medium jalapeno peppers
1 medium yellow pepper
1 can tomato sauce
2 pinches salt and pepper
4-5 garlic cloves
1 tbsp. chicken bouillon
1tsp epazote
1 tsp mex. oregano
½ cup water
4 small potatoes (optional)
1tsp mexican oregano
1 tsp epazote
Chop meat into medium cubes or strips
Dice tomatoes, onions and garlic
Cut jalapeno and yellow chilis in rounds
Add meat to pan in a little oil, stir and wait until meat is no longer pink. After meat is a little brown add onion, tomatoes and chilis.
Add salt, pepper and garlic salt
Add chicken bouillon and tomato sauce plus ½ cup water
Cover and let simmer for 20 minutes stirring occasionally
Serve with steamed rice and refried beans
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