Green Chile With Papitas And Tortillas

Green Chile with Papitas and Tortillas

Ingredients

For the Green Chile Beef

1 pound ground beef

1 to 2 tablespoons all-purpose flour

1 1/2 cups chicken broth, plus more if needed

1 1/2 to 2 cups roasted green chile, chopped

1 teaspoon garlic powder

1/2 teaspoon salt, or to taste

1/2 teaspoon black pepper

1/2 teaspoon ground cumin, optional

1 tablespoon oil or butter, optional, if the beef is very lean

For the Papitas

3 medium potatoes, peeled or unpeeled, diced small

1 to 2 tablespoons oil

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon paprika, optional

For Serving

Warm flour tortillas

Extra roasted green chile, optional

Shredded cheese, optional

Fresh cilantro, optional

Lime wedges, optional

Instructions

1. Cook the Papitas

Dice the potatoes into small cubes so they cook quickly and become lightly crisp.

Heat oil in a large skillet over medium heat. Add the diced potatoes, then season with salt, black pepper, garlic powder, and paprika if using.

Cook for 12 to 18 minutes, stirring occasionally, until the potatoes are golden on the outside and tender in the center. Set aside and keep warm.

2. Brown the Ground Beef

Place a large skillet or pot over medium-high heat.

Add the ground beef and cook until fully browned, breaking it apart with a spoon as it cooks. Let the beef cook well so it develops deeper flavor.

If there is too much grease, drain off the excess. Leave a little fat in the pan for flavor.

3. Add the Flour

Sprinkle 1 to 2 tablespoons of flour over the cooked beef.

Stir well and cook for 1 to 2 minutes. This step helps thicken the green chile gravy and removes the raw flour taste.

4. Add Broth and Seasoning

Slowly pour in the chicken broth while stirring.

Add salt, black pepper, garlic powder, and cumin if using. Stir well, scraping the bottom of the pan to loosen any browned bits.

5. Add the Roasted Green Chile

Stir in the chopped roasted green chile.

Bring the mixture to a strong boil, then reduce the heat to low.

Let it simmer for 10 to 15 minutes, stirring occasionally, until the sauce thickens into a rich green chile gravy. Add a little more broth if you want it looser.

6. Serve

Spoon the green chile beef onto a plate or shallow bowl.

Serve with the crispy papitas on the side and warm flour tortillas.

Use the tortillas to scoop up the beef, chile gravy, and potatoes, or roll everything together like a simple homemade burrito.

Notes

For the best flavor, use roasted Hatch green chile or freshly roasted green chiles.

If you want a thicker gravy, use the full 2 tablespoons of flour. If you want it thinner and more brothy, use only 1 tablespoon.

For more heat, add hot green chile or a pinch of crushed red pepper.

For a richer version, stir in a small pat of butter at the end.

This dish is best served hot, with soft warm tortillas and golden papitas.