1. Start by making the picadillo. Heat a large lidded pot or skillet over medium heat. When it’s hot, add the oil and swirl to coat the pan. Add the beef and saute over medium heat until browned. About 5 - 7 minutes.

2. Add onion and saute for 2 minutes, or until just starting to turn translucent. Add garlic, jalapeno, tomato, and cilantro. Saute for one minute, or until garlic is aromatic.

3. Add cumin, oregano, salt, potato, tomato sauce, water, worchestershire and bouillon. Stir to combine. Press the mixture down so that the potatoes are as submerged in the liquid as possible. Cover and turn the temperature to medium-low. Simmer for 20 minutes, or until the potato cubes are cooked through and the sauce is thickened.

4. To make the salsa roja: add the whole tomatoes, onion, garlic, jalapeños, chicken stock, oregano, salt and pepper, cilantro and lime juice to a food processor and pulse until fairly smooth.

5. Heat 1 Tbsp olive oil into a pan, next transfer the salsa to the pan. Season with cumin and additional salt and pepper if needed. Simmer for 15 minutes

6. To make the Chiles Rellenos: heat the grill to medium high heat. Once hot at the poblanos to the grill and char on both sides. (5 minutes per side) remove from the grill and let the peppers cook down for about 5-10 minutes

7. Heat oven to 400 degrees

8. In a cast iron dish, add a layer of salsa roja.

9. Remove the skin from the peppers and place them in the cast iron pan. Cut a slit down the center, be careful not to cut all the way through. Next add the cheese then stuff with the picadillo mixture. Roast in the oven for about 5-8 minutes to melt the cheese.

10. Serve immediately. Optional to garnish with cilantro, sour cream and extra salsa