Carne Con Papas En Salsa Verde
Few dishes embody the warmth of Mexican home cooking like Carne con Papas en Salsa Verde. This hearty stew brings together tender beef, creamy potatoes, and a vibrant green salsa made from roasted tomatillos, peppers, and fresh cilantro.
The result is a dish that is rustic yet bold, humble yet full of layered flavor. Traditionally enjoyed with warm tortillas or rice, it’s the kind of comforting meal that fills the kitchen with rich aromas and gathers family around the table.
Every bite carries the perfect balance of tangy, spicy, and savory notes—a true celebration of simple ingredients transformed into something extraordinary.
Why People Will Love Carne con Papas en Salsa Verde:
Rich cultural tradition – this dish is rooted in authentic Mexican home cooking, carrying flavors and techniques passed down through generations.
Perfect balance of flavors – the tangy tomatillo salsa, gentle heat from peppers, and savory beef create harmony in every bite.
Hearty and satisfying – tender chunks of beef paired with soft, comforting potatoes make it a full, nourishing meal.
Versatile and customizable – spice level can be adjusted with peppers, and it pairs beautifully with tortillas, rice, or even beans.
Comfort food at its best – warm, rustic, and soulful, it’s the kind of dish that brings family and friends together around the table.
Nutritious and wholesome – made with fresh vegetables, lean beef, and herbs, it offers both depth of flavor and nourishment.
Key Ingredients:
Beef (chuck or sirloin) – the foundation of the dish, slowly simmered until tender, releasing savory richness that anchors the flavors.
Tomatillos – the soul of the salsa verde, bringing a bright, tangy flavor that balances the richness of the meat.
Serrano or jalapeño peppers – add heat and depth, giving the salsa its lively kick and personality.
Potatoes – hearty and comforting, they absorb the salsa’s flavors, turning every bite into pure comfort.
Onion and garlic – the aromatic base that layers warmth and depth into both the meat and the salsa.
Fresh cilantro – adds a burst of herbal freshness, tying together the tangy, spicy, and savory notes.
Expert Tips:
Roast the salsa ingredients for depth – Instead of only boiling the tomatillos, peppers, onion, and garlic, try roasting them on a skillet or under the broiler. This adds a smoky depth that makes the salsa verde richer and more complex.
Sear the beef properly – Take time to brown the beef on all sides before adding the salsa. This caramelization locks in juices and builds a deeper, more savory base for the stew.
Layer the seasoning – Season the beef lightly at the start, but always taste and adjust after adding the salsa. Salt and acidity balance the stew; lime juice or an extra pinch of salt at the end can brighten the flavors.
Control the heat level – Serrano peppers give sharper heat, while jalapeños provide a milder kick. Adjust the amount and type of chile based on preference without losing the character of the dish.
Stagger the potatoes – Add the potatoes later in cooking so they absorb the salsa’s flavor but don’t break apart. Cut them into even sizes so they cook uniformly.
Rest before serving – Let the dish sit covered for 10–15 minutes off the heat. This resting period allows the flavors to meld together, making each bite more balanced and harmonious.
Pair with tradition – Serve with warm corn tortillas or fluffy rice. These aren’t just side dishes, but essential companions that soak up the salsa and complete the meal.
Carne Con Papas En Salsa Verde
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)
Instructions:
Create the Salsa Verde:
In a pot, combine the tomatillos, serrano peppers, quartered onion, and whole garlic cloves. Add enough water to cover the ingredients and bring to a boil. Reduce heat and simmer for approximately 10 minutes until softened. Drain and blend until you achieve a smooth consistency. Fold in the chopped cilantro and season with salt.
Sauté the Meat:
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until aromatic.
Brown the Beef:
Incorporate the beef chunks into the pot, seasoning with salt and pepper. Sear the meat until it’s browned on all sides.
Incorporate the Salsa Verde:
Pour the prepared salsa verde over the seared meat. Allow it to reach a gentle simmer, then cover the pot. Cook for about 30 minutes.
Add the Potatoes:
After the meat has simmered, introduce the diced potatoes to the mixture. Stir well to combine and cover once more. Continue cooking for an additional 20-25 minutes, or until the potatoes are tender and the flavors blend beautifully.
Serve:
Serve your Carne con Papas en Salsa Verde hot, garnished with fresh cilantro if desired. Pair it with warm tortillas or rice for a complete meal!
Important Notes When Making Carne con Papas en Salsa Verde:
Salsa consistency is key – The salsa verde should be smooth yet slightly thick, not watery. If it’s too thin, simmer uncovered for a few minutes to reduce and intensify the flavor.
Balance acidity and heat – Tomatillos bring natural tang, and peppers add spice. Taste often, adjusting with salt or a squeeze of lime at the end to strike the perfect balance.
Don’t rush the beef – The meat needs time to sear and then simmer gently. Proper cooking transforms tough cuts into tender, flavorful bites that carry the soul of the dish.
Potatoes are more than filler – They’re a key ingredient that absorbs the salsa and meat juices. Make sure they’re cut evenly and added at the right stage so they become tender without falling apart.
Fresh cilantro is essential – Stirring it in at the end gives the dish a bright, herbal lift that rounds out the richness of the beef and salsa.
Serving matters – Carne con Papas en Salsa Verde isn’t just a stew; it’s a meal meant for sharing. Pair with tortillas or rice, and offer lime wedges so each person can personalize their plate.
How to Enjoy Carne con Papas en Salsa Verde After Cooking
Let the flavors settle
Once cooking is finished, allow the stew to rest for about 10 minutes with the lid on. This pause helps the beef, potatoes, and salsa verde harmonize into a deeper, more unified flavor.
Build the perfect plate
Serve generous portions of beef, potatoes, and salsa over fluffy white rice or alongside warm corn tortillas. Be sure to scoop up enough sauce—the salsa verde is the soul of the dish.
Brighten with freshness
Always offer lime wedges. A squeeze of lime over the stew right before eating adds brightness and balances the rich, savory flavors. Fresh cilantro or thinly sliced radishes can also add crunch and freshness.
Pair with sides
Traditional accompaniments include refried beans, avocado slices, or a simple salad. These sides provide balance, making the meal feel complete and satisfying.
Make it communal
Place the pot at the center of the table with tortillas, rice, lime wedges, and salsa on the side. Encourage everyone to serve themselves and customize their bowls—Mexican home cooking is as much about sharing as it is about eating.
Enjoy the leftovers
Like many stews, Carne con Papas en Salsa Verde tastes even better the next day. The potatoes soak up more of the salsa, and the beef becomes even more flavorful. Reheat gently on the stove, adding a splash of broth or water if needed.
Nutrition Information:
Per serving (about 1 ½ cups, including beef, potatoes, and salsa verde):
Calories: 310 kcal | Total Fat: 14.2 g | Saturated Fat: 4.6 g | Monounsaturated Fat: 6.3 g | Polyunsaturated Fat: 1.1 g | Cholesterol: 72 mg | Sodium: 640–780 mg (depending on salt & bouillon use) | Total Carbohydrates: 22.7 g | Dietary Fiber: 4.8 g | Sugars: 5.6 g | Protein: 25 g
Frequently Asked Questions:
Can I make the salsa verde ahead of time?
Yes! The salsa verde can be prepared a day in advance and kept in the refrigerator. This actually deepens the flavor, making it richer when added to the beef and potatoes.
What type of beef works best for this recipe?
Chuck roast is ideal because it becomes tender after simmering, while sirloin is leaner and cooks more quickly. Both work well—it depends on whether you prefer melt-in-your-mouth richness or a leaner texture.
Can I adjust the spice level of the salsa verde?
Absolutely. Use serrano peppers for more heat, jalapeños for a milder flavor, or remove the seeds and membranes to tone down the spice without losing flavor.
How do I keep the potatoes from falling apart in the stew?
Cut the potatoes into larger, even-sized chunks and add them toward the end of cooking. This ensures they hold their shape while still soaking up the salsa verde.
What are the best sides to serve with Carne con Papas en Salsa Verde?
Warm corn tortillas, fluffy white rice, refried beans, or even avocado slices pair perfectly. Each side helps balance the rich, tangy, and spicy notes of the dish.
Should I boil or roast the tomatillos for the salsa?
Boiling is the traditional method and gives a clean, tangy flavor. Roasting them (on a skillet, grill, or under the broiler) adds a smoky depth. Both work—choose based on the flavor you want.
How do I keep the beef tender while cooking?
Sear the beef first to lock in flavor, then simmer it gently in the salsa verde over low heat. Cooking it too quickly or at high heat can make the meat tough.
When is the best time to add the potatoes?
Add the diced potatoes after the beef has simmered for about 30 minutes. This timing ensures the meat is already tender and the potatoes don’t overcook or break apart.
Can I make this recipe in a slow cooker or Instant Pot?
Yes! For a slow cooker, cook on LOW for 6–7 hours or HIGH for 3–4 hours, adding the potatoes in the last hour. For an Instant Pot, pressure cook the beef and salsa for 30 minutes, then add the potatoes and cook on sauté mode until tender.
How do I adjust the thickness of the salsa verde?
If the salsa is too thin, let the pot simmer uncovered for a few minutes to reduce. If it’s too thick, stir in a splash of broth or water until you reach your desired consistency.