Carne con Papas
Tender pieces of beef and potatoes slowly simmer in a savory tomato sauce to make carne con papas, a simple Mexican guisado built for tortillas, family tables, and serious comfort.
Ingredients
- 2 pounds beef chuck cut into 1½-inch pieces
- 1½ pounds Yukon Gold potatoes cut into large chunks
- 4 Roma tomatoes roughly chopped
- ½ medium white onion divided
- 2 garlic cloves
- 1 jalapeño stem removed
- 1 cup water
- 2 cups beef broth plus more as needed
- 2 tablespoons neutral cooking oil
- ½ teaspoon ground cumin
- 1 teaspoon Mexican oregano
- 1½ teaspoons kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper
- Fresh cilantro optional
- Warm corn tortillas for serving
Instructions
- Add the tomatoes, half of the onion, garlic, jalapeño, and 1 cup of water to a blender. Blend until smooth and set aside.
- Pat the beef dry with paper towels. Season it with salt and black pepper.
- Heat the oil in a large Dutch oven over medium-high heat.
- Working in batches if necessary, add the beef in a single layer. Brown it for about 2 to 3 minutes per side. Don't crowd the pot. Transfer the browned beef to a plate.
- Reduce the heat to medium. Pour the blended tomato mixture carefully into the same pot, scraping up the browned bits from the bottom.
- Cook the tomato sauce for about 5 minutes, stirring occasionally, until it darkens slightly and begins to concentrate.
- Return the beef and any accumulated juices to the pot.
- Add the beef broth, cumin, and Mexican oregano. Stir well and bring everything to a gentle boil.
- Reduce the heat to low, cover, and simmer for about 50 to 60 minutes, or until the beef is beginning to become tender.
- Add the potatoes and stir them into the sauce. If the mixture looks too dry, add a splash more broth.
- Cover again and simmer for another 25 to 30 minutes, until the potatoes are fork-tender and the beef can easily be cut with a fork.
- Remove the lid for the final 5 to 10 minutes if you'd like a thicker sauce.
- Taste and adjust the salt.
- Spoon into bowls or onto plates and serve hot with warm corn tortillas. Finish with cilantro if you like.
Notes
Don't rush the beef. Chuck needs time for its connective tissue to soften.
Cut the potatoes fairly large so they survive the simmer without completely falling apart.
For a milder version, leave out the jalapeño. For more heat, add a serrano or your favorite chile.
The consistency is up to you. Add additional broth for a looser guisado or simmer uncovered at the end for a thicker sauce.