Potatoes:
Yukon Gold Potatoes
Olive Oil
Salt
Garlic Powder
-Preheat oven to 425°
-Dice potatoes and toss in olive oil until well coated.
-On a foil lined baking sheet, spread potatoes out to a single layer.
-Sprinkle with salt and garlic powder.
-Bake for ~45 minutes or until lightly browned and cooked through. Flip occasionally and add more oil if necessary.
-Optional: turn up the heat to 450° for the last 15 minutes for crispier potatoes.
Beef: (start this when the potatoes are almost done)
Diced Red Meat (the good stuff)
Olive Oil
Salt
Lime
-Heat olive oil in a pan on medium heat.
-Add meat and sprinkle with salt.
-Flip occasionally until outside of beef is no longer pink.
-Turn up heat and flash fry the outside until brown (do this as quickly as you can so the meat doesn't cook all the way through).
-Place meat on top of potatoes and lightly squeeze a little lime juice on top.
Cumin Sauce:
Olive Oil
Cumin
Chili Powder
Garlic Powder
Cayenne Pepper
Salt
Cream Cheese
Half & Half
Cilantro
-Use pan that was cooking the meat and add aditional olive oil if necessary (you don't want too much, just enough to cook the spices in so a few tablespoons)
-Add spices: use whatever combo you want, making the main ingredient the cumin. Add desired amount of heat with the cayenne pepper.
-Once spices are stirred in and becoming aromatic, add the cream cheese and half & half (not too much liquid or it will be soupy).
-Stir clots of cream cheese and help to break them down and blend into sauce.
-Turn up the heat a little and allow to thicken (if you added too much liquid you can use cornstarch or similar to thicken).
-Drizzle sauce on top of meat and potatoes and garnish with cilantro.
As with most of my recipes, taste as you go to get your perfect blend!
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