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What’s your definition of comfort food? For my New Yorker husband, it’s pie, steak, and potatoes. I didn’t taste a lot of the American staples until I was much older. Maybe 21 or so. Before that, it was Tamales, Chorizo con Papas, Tinga, and this dish: Beef with Roasted Poblano Chile and Potatoes (or Carne de Res con Rajas y Papas). In a nutshell, it’s meat with slices of roasted chile poblano and potatoes in a savory red sauce. It’s a classic Mexican dish that any sombrero-wearing, grito-shouting Mexican would know.
For my Beef with Roasted Poblano Chile and Potatoes (or Carne de Res con Rajas y Papas), I’m using chopped up top round roast. You can also use any beef meat. Slice into 1-inch cubes. Salt and pepper these bad boys and now take them to the pan. Sear on all sides until they turn brown. Color means flavor in the cooking world. You really want to give them a good brown color.
Word to the wise: Roast your poblanos ahead of time. It will save you some cooking time.
FYI: I’m using fingerling potatoes, but you can use regular russet, peeled and diced.
Beef with Roasted Poblano Chile and Potatoes (or Carne de Res con Rajas y Papas) makes such a great weeknight meal. It’s a one pot wonder that’s loaded with flavor and good spice. Mexican comfort food at its best. Serve it with rice and refried beans. Don’t forget the tortillas! Hope you enjoy.
Beef with Roasted Poblano Chile and Potatoes (or Carne de Res con Rajas y Papas)
- 4 poblano pepper roasted, deveined, seeds removed
- 1 1/2 lbs Beef cubed
- 1 tbspn Salt
- 1 teaspoon Pepper
- 2 tablespoons Oil
- 1 large potato peeled and diced
- ½ onion diced
- 1 Beef Bouillon cube
- 1 cup beef broth
- pinch whole cumin
- 6 Roma Tomatoes rough chopped
- 2 garlic cloves
- Carefully roast the poblano chile until black on all sides.
- Wrap the roasted chile poblano in plastic to sweat. 10 minutes.
- Remove charred skin and open to devein and to remove the seeds.
- Then slice into strips. Set aside.
- Salt and pepper meat.
- Heat oil.
- Add meat to the pan and brown on all sides.
- Remove the meat from the pan and add potatoes, stirring frequently.
- Cook for 3-5 minutes.
- Return the browned meat to the potatoes.
- Add the onion. Cook for 1 minute.
- Add the bouillon, 1 cup beef broth, and cumin.
- Give everything in the pot a stir and add the poblano chile strips.
- Add the diced tomato and garlic to a blender.
- Blend until smooth.
- Add to tomato sauce the pan.
- Bring to a simmer and cover.
- Cook for 10 minutes or until potatoes are soft.
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Jenn @ Peas and Crayons
Those roasted poblanos are calling my NAME! Love it!
Oh yes! This dish is delish. 🙂
3your. Recipe was easy to follow and turned out fantastic, thanks I’ll keep watching 4 stars
Thank you! So glad you enjoyed it.
Patty @ Spoonabilities
This looks like a great stew!
I’m all about roasted potatoes and peppers!
Such a great combo.
Beef, Chile and Potatoes sounds like one heck of a combo! Looks so delicious too!
Thank you. It’s a favorite at my house. 🙂
Vicky @ Avocado Pesto
Never had this before but sure sounds like comfort food to me!
It is! Mexican comfort food at its best. 🙂
Sooo good. I used left over grilled steak and put everything in the crockpot. Cooked on low 4 hours. My husband LOVED it.
Yum! I love this recipe. It’s what I grew up with. So glad it was a hit at your house.
I’ve never heard of these before but so want to try them! They look like the ultimate in yummy comfort good!
Hope you try this recipe it’s delicious!
Delicious and easy to make.
Glad you enjoyed this
I made this dish for dinner and it was delicious. The rajas gives the meat a very good flavor. I have leftover roasted chili poblano for omelettes tomorrow. Thank you sharing this recipe
Glad to hear that you enjoyed this yummy recipe and found a creative way to use the leftover roasted poblano chile. Provecho!