Carne con Papas en Chile Verde
Carne con Papas en Chile Verde
Ingredients
For the Carne
- 1 1/2 pounds skirt steak, diced into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon cumin powder
- 1/2 white onion, thinly sliced
- 2 potatoes, peeled and diced into 1/2-inch cubes
For the Chile Verde Sauce
- 6 tomatillos, husks removed, rinsed
- 2 jalapeño peppers
- 1 red tomato
- 1/2 cup fresh cilantro, roughly chopped
- 1 teaspoon chicken bouillon powder
- 1 cup water
For Serving
- 1 can refried beans, 15 ounces, warmed
- 4 ounces Oaxaca cheese, shredded
- 8 corn tortillas, warmed
Instructions
- 1
Prepare the vegetables for the chile verde sauce. On a separate dry skillet or baking sheet, roast the tomatillos, jalapeño peppers, and red tomato over medium-high heat or in an oven until softened and slightly charred, about 8-10 minutes, turning occasionally.
⏱️ 10 min•🌡️ 400
- 2
While the vegetables are roasting, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced skirt steak and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Season with cumin powder and mix well.
⏱️ 8 min
- 3
Add the sliced white onion to the skillet with the beef. Sauté for another 3-5 minutes, until the onion has softened and become translucent.
⏱️ 5 min
- 4
Transfer the roasted tomatillos, jalapeño peppers, and red tomato to a blender. Add the fresh cilantro, chicken bouillon powder, and water. Blend until a smooth green sauce is formed.
⏱️ 3 min
- 5
Add the diced potatoes to the skillet with the beef and onions. Stir to combine and cook for 3-5 minutes, allowing them to slightly soften.
⏱️ 5 min
- 6
Pour the blended chile verde sauce over the beef, onions, and potatoes. Stir everything thoroughly to ensure the sauce coats all ingredients. Bring the mixture to a gentle boil.
⏱️ 2 min
- 7
Reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes, or until the potatoes are tender and the sauce has slightly thickened. Stir occasionally to prevent sticking.
⏱️ 20 min
- 8
Taste and adjust seasoning if necessary. Serve the Carne con Papas en Chile Verde hot with warm refried beans, shredded Oaxaca cheese, and corn tortillas for scooping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Carne con Papas en Chile Verde
Ingredients
For the Carne
- 1 1/2 pounds skirt steak, diced into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon cumin powder
- 1/2 white onion, thinly sliced
- 2 potatoes, peeled and diced into 1/2-inch cubes
For the Chile Verde Sauce
- 6 tomatillos, husks removed, rinsed
- 2 jalapeño peppers
- 1 red tomato
- 1/2 cup fresh cilantro, roughly chopped
- 1 teaspoon chicken bouillon powder
- 1 cup water
For Serving
- 1 can refried beans, 15 ounces, warmed
- 4 ounces Oaxaca cheese, shredded
- 8 corn tortillas, warmed
Instructions
- 1
Prepare the vegetables for the chile verde sauce. On a separate dry skillet or baking sheet, roast the tomatillos, jalapeño peppers, and red tomato over medium-high heat or in an oven until softened and slightly charred, about 8-10 minutes, turning occasionally.
⏱️ 10 min•🌡️ 400 - 2
While the vegetables are roasting, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced skirt steak and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Season with cumin powder and mix well.
⏱️ 8 min - 3
Add the sliced white onion to the skillet with the beef. Sauté for another 3-5 minutes, until the onion has softened and become translucent.
⏱️ 5 min - 4
Transfer the roasted tomatillos, jalapeño peppers, and red tomato to a blender. Add the fresh cilantro, chicken bouillon powder, and water. Blend until a smooth green sauce is formed.
⏱️ 3 min - 5
Add the diced potatoes to the skillet with the beef and onions. Stir to combine and cook for 3-5 minutes, allowing them to slightly soften.
⏱️ 5 min - 6
Pour the blended chile verde sauce over the beef, onions, and potatoes. Stir everything thoroughly to ensure the sauce coats all ingredients. Bring the mixture to a gentle boil.
⏱️ 2 min - 7
Reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes, or until the potatoes are tender and the sauce has slightly thickened. Stir occasionally to prevent sticking.
⏱️ 20 min - 8
Taste and adjust seasoning if necessary. Serve the Carne con Papas en Chile Verde hot with warm refried beans, shredded Oaxaca cheese, and corn tortillas for scooping.
⏱️ 2 min