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Place the 1 1/2 pounds of meat, cut into strips, into a large bowl. Season generously with 1 teaspoon of black pepper, 1 tablespoon of Chef Merito meat seasoning, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of beef bouillon, and 1 teaspoon of tomato bouillon. Mix all the seasonings thoroughly into the meat using tongs until well combined.

Prepare the vegetables: cut 2 roma tomatoes into 1/2-inch pieces, slice 2 jalapeños (remove seeds for less heat), and slice 1/2 white onion. Peel and dice 1 russet potato into 1/2-inch cubes.

Heat a large pan or skillet over medium-high heat. Add the seasoned meat and cook, stirring occasionally, until browned. Allow some of the meat juices to remain in the pan.

Add the diced russet potato to the pan with the meat and mix well.

Stir in the cut tomatoes, jalapeños, and white onion. Mix all the vegetables with the meat in the pan.

Pour in the 1 can of El Pato hot tomato sauce. Fill the empty El Pato can with water and add that to the pan as well. Mix all the ingredients thoroughly.

Reduce heat to medium-low, cover the pan with a lid, and simmer for 15 minutes, or until the potatoes are tender and the sauce has slightly thickened.

Once cooked, stir in the fresh chopped cilantro, if using. Serve immediately and enjoy!


Place the 1 1/2 pounds of meat, cut into strips, into a large bowl. Season generously with 1 teaspoon of black pepper, 1 tablespoon of Chef Merito meat seasoning, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of beef bouillon, and 1 teaspoon of tomato bouillon. Mix all the seasonings thoroughly into the meat using tongs until well combined.

Prepare the vegetables: cut 2 roma tomatoes into 1/2-inch pieces, slice 2 jalapeños (remove seeds for less heat), and slice 1/2 white onion. Peel and dice 1 russet potato into 1/2-inch cubes.

Heat a large pan or skillet over medium-high heat. Add the seasoned meat and cook, stirring occasionally, until browned. Allow some of the meat juices to remain in the pan.

Add the diced russet potato to the pan with the meat and mix well.

Stir in the cut tomatoes, jalapeños, and white onion. Mix all the vegetables with the meat in the pan.

Pour in the 1 can of El Pato hot tomato sauce. Fill the empty El Pato can with water and add that to the pan as well. Mix all the ingredients thoroughly.

Reduce heat to medium-low, cover the pan with a lid, and simmer for 15 minutes, or until the potatoes are tender and the sauce has slightly thickened.

Once cooked, stir in the fresh chopped cilantro, if using. Serve immediately and enjoy!
