Carne con Papas en Chile Tatemado is a classic, comforting Mexican dish that brings together the smoky flavors of roasted chiles and tender beef, simmered to perfection with soft potatoes. The tatemado (roasting) of the chiles and tomatoes adds depth and richness to the sauce, creating a beautiful harmony of earthy and spicy notes.
Ingredients:
- 1 lb beef stew meat, cubed
- 4 medium potatoes, peeled and cubed
- 4 Roma tomatoes
- 3-4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 small onion, quartered
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp Mexican oregano
- Salt and pepper to taste
- 2 tbsp oil (for cooking)
- 3-4 cups water or beef broth
- Fresh cilantro for garnish (optional)
Instructions:
- Roast the Chiles and Tomatoes: Heat a comal (griddle) or pan over medium heat. Toast the guajillo and ancho chiles on the comal, flipping occasionally, until fragrant and slightly darkened (about 1-2 minutes). Be careful not to burn them. Once done, remove and set them aside. Roast the tomatoes in the same comal, turning until the skin is charred and blistered, then set them aside.
- Blend the Sauce: In a blender, combine the roasted chiles, charred tomatoes, onion, garlic, cumin, oregano, and about 2 cups of water or beef broth. Blend until smooth. Strain the sauce through a fine mesh sieve to remove any skins or seeds.
- Cook the Beef: Heat the oil in a large pot or Dutch oven over medium-high heat. Season the cubed beef with salt and pepper, then brown the beef in batches, making sure not to overcrowd the pot. Once browned on all sides, set the beef aside.
- Simmer the Sauce and Beef: In the same pot, pour in the chile sauce, scraping up any browned bits from the bottom of the pot. Add the browned beef back into the pot. Pour in the remaining water or broth to cover the beef. Bring to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the beef begins to tenderize.
- Add the Potatoes: After 45 minutes, add the cubed potatoes to the pot. Continue simmering for another 20-25 minutes, or until the potatoes are cooked through and tender, and the beef is soft.
- Adjust Seasoning: Taste and adjust for salt and pepper as needed. If the sauce thickens too much, add a little more water or broth.
- Serve: Garnish with fresh cilantro, if desired. Serve with warm tortillas or rice.
