Carne con Papas en Salsa Verde is a traditional Mexican dish that brings together tender beef, soft potatoes, and a tangy green sauce made from tomatillos, chilies, and cilantro. This comforting and flavorful meal is perfect for a family gathering or a hearty weeknight dinner.
Ingredients:
- 1 ½ lbs beef chuck roast, cut into bite-sized pieces
- 4 medium potatoes, peeled and cut into cubes
- 1 lb tomatillos, husked and washed
- 2-3 jalapeños or serrano peppers (adjust to taste)
- 1 small onion, chopped
- 3 garlic cloves
- 1 cup fresh cilantro, chopped
- 1 tbsp vegetable oil
- 2 cups beef broth or water
- Salt and pepper to taste
- Lime wedges for serving (optional)
Instructions:
- Cook the Beef:
- Heat the vegetable oil in a large pot over medium heat. Add the beef pieces and season with salt and pepper. Brown the meat on all sides for about 6-8 minutes.
- Once the meat is browned, add 1 cup of beef broth or water. Cover and let the beef simmer over low heat for 1 hour, or until the meat is tender.
- Prepare the Salsa Verde:
- While the beef is cooking, place the tomatillos, jalapeños (or serrano peppers), onion, and garlic in a pot of water. Bring to a boil and simmer for 10 minutes or until the tomatillos are soft.
- Drain the water and transfer the cooked ingredients to a blender. Add the cilantro and blend until smooth. Adjust seasoning with salt if needed.
- Add Potatoes and Salsa Verde:
- Once the beef is tender, add the diced potatoes to the pot. Pour in the salsa verde and another 1 cup of beef broth or water.
- Stir to combine, cover, and cook for 25-30 minutes, or until the potatoes are soft and the sauce has thickened.
- Serve:
- Once ready, serve hot with lime wedges and a side of warm tortillas or rice. Enjoy!
Tips:
- You can adjust the heat level by adding more or fewer peppers.
- For a deeper flavor, roast the tomatillos and peppers before blending.
