Name: Beef, Potato and Anaheim Chimichanga
Prep time: 20 min
Cook time: 150 min
Ingredients: 2 pounds beef chuck (round or stewing meat, cut into 1- to 2-inch pieces); 1/2 white onion; 6 garlic cloves (peeled); 2 teaspoons kosher or sea salt; 1 teaspoon whole black peppercorns; 3 bay leaves; 1 teaspoon dried oregano; 1/2 teaspoon coriander seeds; 1/2 teaspoon cumin seeds; 2 tablespoons vegetable oil; 1 cup chopped white onion; 3/4 pound, 3 medium, potatoes (peeled and diced (about 2 cups)); 1 teaspoon kosher or sea salt (divided); 1/2 pound ripe roma tomatoes (cored and diced); 4 fresh Anaheim chiles (roasted, peeled, seeded and diced); 8 to 12 large flour tortillas; 2 tablespoons vegetable oil; 2 cups shredded romaine or iceberg lettuce; 1 cup crumbled queso fresco; Mexican crema (optional); Diced tomato (optional); Ripe diced avocado (optional); Sonoran Roasted Salsa (or salsa of your choice)