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Carne Con Papas En Salsa Verde

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Carne con Papas en Salsa Verde Recipe

A hearty and flavorful dish, Carne con Papas en Salsa Verde brings together tender beef, creamy potatoes, and a vibrant tomatillo-based salsa verde. This traditional Mexican recipe is both comforting and versatile, perfect for a family meal or a special occasion. In this detailed guide, we’ll walk through every step to ensure your dish turns out perfectly.

Ingredients

For the Meat:

  • 1 lb beef (chuck or sirloin, cut into bite-sized pieces)
  • 2 tablespoons vegetable oil
  • 1 medium onion (chopped)
  • 2-3 cloves garlic (minced)
  • Salt and pepper to taste

For the Salsa Verde:

  • 1 lb tomatillos (husked and rinsed)
  • 2-3 serrano or jalapeño peppers (adjust for heat)
  • 1/2 onion (quartered)
  • 2 cloves garlic (peeled)
  • 1/4 cup fresh cilantro (chopped)
  • Salt to taste

For the Potatoes:

  • 2-3 medium potatoes (peeled and diced)

Prepare the Salsa Verde

Creating the salsa verde is the heart of this recipe. Its tangy, mildly spicy flavors elevate the dish.

  1. Cook the Ingredients:
    Begin by placing the tomatillos, serrano peppers, onion, and garlic in a saucepan. Cover with water and bring to a boil. Reduce the heat to a gentle simmer and cook for about 10 minutes until the tomatillos soften and change to a dull green color.
  2. Blend the Salsa:
    Drain the cooked ingredients and transfer them to a blender. Blend until smooth, ensuring a consistent texture.
  3. Add Fresh Cilantro:
    Stir in the chopped cilantro and season the salsa verde with salt to taste. Set aside while you prepare the meat and potatoes.

Cook the Meat

This step ensures the beef is flavorful and tender.

  1. Sauté Aromatics:
    Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and translucent.
  2. Brown the Beef:
    Add the beef pieces to the pot, seasoning them generously with salt and pepper. Cook until the meat is browned on all sides. This step locks in the beef’s natural juices and enhances its flavor.

Add the Salsa Verde

Now it’s time to combine the meat and salsa for a flavor-packed base.

  1. Pour the Salsa Verde:
    Carefully pour the prepared salsa verde over the browned beef. Stir well to ensure the meat is evenly coated.
  2. Simmer the Meat:
    Bring the mixture to a gentle simmer. Cover the pot and let it cook for about 30 minutes. The meat will absorb the rich flavors of the salsa as it tenderizes.
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Add the Potatoes

The potatoes add a creamy, hearty element to the dish.

  1. Incorporate the Potatoes:
    After 30 minutes, add the diced potatoes to the pot. Stir to combine them with the meat and salsa.
  2. Cook Until Tender:
    Cover the pot again and let it cook for an additional 20–25 minutes, or until the potatoes are tender. The starch from the potatoes will slightly thicken the sauce, creating a luscious texture.

Serve

Your Carne con Papas en Salsa Verde is ready to enjoy!

  1. Plate the Dish:
    Serve hot, garnished with fresh cilantro for a burst of freshness.
  2. Accompaniments:
    Pair with warm tortillas or fluffy white rice to soak up the flavorful sauce.

Tips for Success

  • Choose the Right Beef: Opt for cuts like chuck or sirloin, which become tender with slow cooking.
  • Control the Heat: Adjust the number of serrano or jalapeño peppers based on your spice preference. For a milder salsa, remove the seeds before blending.
  • Even Cooking: Dice the potatoes into uniform pieces to ensure they cook evenly.
  • Prepare Ahead: Salsa verde can be made ahead of time and stored in the refrigerator for up to three days.

FAQs

Can I use chicken instead of beef?
Absolutely! Chicken thighs or breasts work well in this recipe. Simply adjust the cooking time since chicken cooks faster than beef.

What if I don’t have fresh tomatillos?
You can use canned tomatillos as a substitute. Drain them well before blending.

Can this dish be made in advance?
Yes, this recipe tastes even better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to three days.

How do I make this dish vegetarian?
Replace the beef with hearty vegetables like mushrooms or zucchini and use vegetable broth for cooking.

Can I freeze leftovers?
Yes, Carne con Papas en Salsa Verde freezes well. Store in an airtight container for up to three months. Thaw overnight in the refrigerator before reheating.

This vibrant, comforting dish is sure to become a favorite. Enjoy experimenting with it and making it your own!

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