Carne con Papas (Beef and Potatoes)
A recipe for Carne con Papas (Beef and Potatoes) from the cookbook, The Mexican Home Kitchen, written by Mely MartÃnez. Cubes of beef chuck roast are simmered in a spiced tomato sauce with potatoes.
Servings 6 Servings
Ingredients
- 1 1/2 pounds (675 grams) beef chuck roast trimmed and cut into 1 1/2 inch (4 cm) cubes
- Salt and pepper to taste
- 2 tablespoons (30 milliliters) vegetable oil
- 4 large tomatoes chopped
- 1/2 cup (60 grams) chopped white onion
- 2 cloves garlic
- 1 cup (240 milliliters) chicken broth plus more if needed
- 2 large potatoes cut into 1 inch (2.5 cm) cubes
- 2 serrano peppers
- 1/2 cup (20 grams) chopped fresh cilantro
To serve:
- Arroz Rojo or Arroz Blanco
- Warm corn tortillas
Instructions
- Season the beef with the salt and pepper. Heat the oil in a large skillet or casserole over medium-high heat. Add the meat cubes to the pan and cook until they're browned on all sides, about 10 minutes.
- While the meat is cooking, place the tomatoes, onion, garlic, and chicken broth in a blender. Blend until smooth.
- Pour this sauce into the pan with the meat using a strainer. Bring the sauce to a simmer and cook, covered, for about 20 minutes. Add more broth if the sauce is too thick.
- Stir in the potatoes and peppers, and continue cooking until the meat and potatoes are tender, about 15 minutes, continually stirring throughout the cooking process. Just before serving, stir in the cilantro and season with salt and pepper.
- Serve on plates with the rice and tortillas.