Carne con Rajas (Beef with Roasted Poblano Chile and Potatoes)

This Carne con Rajas recipe combines savory beef, smoky poblanos, and hearty potatoes in a rich tomato sauce. It's the ultimate comfort food!

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A skillet filled with beef stew, potatoes, green peppers, onions, and tomato-based sauce—reminiscent of carne con rajas—garnished with chopped herbs, on a wooden surface.

Carne con Rajas is a comforting Mexican dinner made with tender beef, roasted poblano peppers, potatoes, and a rich tomato sauce.

This dish comes straight from my family’s home state of Durango, Mexico.

We eat a lot of poblano peppers in Durango. They add a mild smoky flavor that pairs perfectly with the savory beef and hearty vegetables.

It’s a one-pan meal simple enough for busy weeknights but delicious enough to serve to family and friends.

🌶️ How to Roast Poblano Peppers

Roast the poblano peppers over an open flame or under the broiler until the skins are blackened on all sides.
Place the roasted peppers in a plastic bag or covered bowl and let them steam for about 10 minutes.
Peel away the charred skin, remove the stems and seeds, then slice the peppers into strips. Set aside.

Roast your poblanos ahead of time. It will save you some cooking time. I like to add them to traditional recipes like Tacos Gobernador even sauces like Poblano Cream Sauce.

🥩 Cooking the Beef

Raw cubed beef in a glass dish ready for cooking or marinating.

Season the beef cubes with salt and pepper.
Heat the oil in a large skillet or Dutch oven over medium-high heat.
Brown the beef on all sides, then transfer it to a plate.

A metal pan filled with cooked, diced beef sits on a rustic wooden surface, with part of a spoon and a gray cloth visible nearby.

Add the diced potatoes to the pan and cook for 3–5 minutes, stirring frequently.
Return the browned beef to the pan.
Stir in the diced onion and cook for 1 minute.
Add the beef bouillon cube, beef broth, and whole cumin.
Add the roasted poblano strips and stir to combine.
Blend the tomatoes and garlic until smooth.
Pour the tomato mixture into the pan and stir everything together.
Bring the mixture to a gentle simmer.
Cover and cook for about 10 minutes, or until the potatoes are fork tender and the beef is heated through.
Serve hot with warm tortillas, arroz mexicano, or frijoles refritos.

🙋🏻‍♀️ Frequently Asked Questions

What kind of beef works best?

Stew meat, chuck roast, sirloin, or any cut of beef that’s suitable for simmering works well in this recipe.

Are poblano peppers spicy?

Poblanos are generally mild with a rich, smoky flavor after roasting. Occasionally one may have a little more heat, but they are much milder than jalapeños.

Can I make this recipe ahead of time?

Yes. The flavors continue to develop as it sits, making it an excellent make-ahead meal.

Can I add other vegetables?

Absolutely! Carrots, zucchini, corn, or mushrooms are all delicious additions.

🫙 Storage and Reheating

Store leftover Carne con Rajas in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Warm leftovers in a skillet over medium heat or in the microwave until heated through, adding a splash of beef broth if the sauce has thickened.

A skillet filled with beef stew, featuring chunks of beef, potatoes, green peppers, and a tomato-based sauce reminiscent of traditional carne con rajas, garnished with fresh cilantro.

🍴 More Beef Recipes

Carne con Rajas (or Beef with Roasted Poblano Chile and Potatoes) is a simple, satisfying meal that’s packed with authentic Mexican flavor. The combination of tender beef, smoky roasted poblanos, and potatoes creates a comforting dinner everyone will enjoy. It’s one of those recipes that tastes even better the next day, making leftovers something to look forward to.