Ingredients

1 pound lean ground beef

2 large russet potatoes, peeled and diced

2 smoked Hatch green chiles, diced (or canned fire-roasted green chiles)

1 medium onion, chopped

1 (14-ounce) can diced tomatoes, with juice

1 whole fresh tomato, chopped

1 teaspoon cumin powder

1 teaspoon granulated garlic

1 teaspoon kosher salt (adjust to taste)

½ teaspoon coarse black pepper (adjust to taste)

2 tablespoons all-purpose flour

Water, as needed

Fresh flour tortillas, for serving

Instructions

Step 1: Peel and dice the potatoes into bite-sized cubes. Chop the onion, green chiles, and fresh tomato. Open the can of diced tomatoes and set aside.

Step 2: In a large skillet, heat a small amount of oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Add the ground beef, breaking it up with a spoon. Season with cumin, granulated garlic, salt, and black pepper. Cook until browned, then drain excess grease if needed.

Step 3: In a separate pan, fry the diced potatoes in oil over medium heat until golden and slightly tender, about 8 to 10 minutes. Set the fried potatoes aside.

Step 4: Sprinkle 2 tablespoons of flour over the browned meat. Stir to coat and let toast for 1–2 minutes to remove the raw flour taste. Add the fried potatoes to the meat mixture and stir gently to combine. Stir in the diced green chiles, canned tomatoes with juice, and chopped fresh tomato.

Step 5: Pour in enough water to just cover the ingredients and stir well. Bring to a simmer, then reduce heat to medium-low. Simmer for 15–20 minutes, stirring occasionally, until the sauce thickens and the potatoes are fork-tender.

Step 6: Taste and adjust seasonings by adding more salt, pepper, or cumin if needed. If the stew is too thick, add a bit more water to reach your desired consistency.

Step 7: Serve the carne guisada hot with warm flour tortillas for scooping or wrapping. Optionally, garnish with fresh cilantro, a squeeze of lime, or shredded cheese.

Tips & Variations

Frying the potatoes before adding them helps them hold their shape and adds a pleasant crispy edge to the stew.

For a spicier version, add a diced jalapeño or a pinch of cayenne pepper.

Replace green chiles with poblano peppers if Hatch chiles are unavailable.

Use ground turkey or chicken for a lighter alternative.

FAQs

Can I use frozen potatoes instead of fresh ones?

Fresh potatoes are best because they hold their texture better when fried and simmered. Frozen potatoes might become mushy during cooking.

What can I use instead of flour to thicken the stew?

You can substitute cornstarch or masa harina mixed with water as a thickener. Add gradually while simmering until the desired thickness is reached.

Dinner

Carne Guisada con Carne Molida y Papas with Flour Tortillas Recipe

Introduction