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Add minced garlic to the pan with the cooked steak and sauté until fragrant.
Stir in the sliced onion, jalapeños (or Chile Anaheim), cubed potatoes, and the remaining 4 chopped Roma tomatoes.
Pour the blended tomato and Serrano mixture into the pan.
Simmer:
Allow the dish to simmer on low heat, stirring occasionally, until the potatoes are tender and the flavors have melded together. If desired, add chicken bouillon for extra flavor.
Serve:
