Carne Guisada with Ground Beef, Potatoes, and Roasted Hatch Green Chiles Recipe

Introduction

Carne Guisada con Carne Molida y Papas is a hearty, comforting beef stew made with ground beef, tender potatoes, and smoky green chiles. Served alongside warm flour tortillas, this dish is perfect for a satisfying family meal with bold, rich flavors.

Ingredients

• 1 lb lean ground beef (or beef chunks)
• 2–3 medium russet potatoes, peeled and diced
• 2–3 smoked Hatch green chiles, stemmed, roasted, and peeled
• 1 onion, diced
• 1 can (14.5 oz) diced tomatoes
• 1 fresh tomato, chopped (optional)
• 1–2 jalapeño or green chiles, diced (optional for extra heat)
• 1–2 tbsp flour (for thickening)
• Water or broth (as needed)
• Cumin powder
• Garlic granules or minced garlic
• Kosher salt & coarse black pepper
• Flour tortillas (for serving)

Instructions

1. Step 1: Roast your green chiles until their skins blister. Peel, seed, and chop or purée half of them for the sauce. Dice the onion, potatoes, fresh tomato, and any additional chiles you’re using.
2. Step 2: In a large pot, sauté the diced onion over medium heat until translucent. Add the ground beef, season with cumin, garlic, salt, and pepper, then cook until browned. Drain excess fat if necessary.
3. Step 3: Sprinkle flour over the cooked meat and stir briefly to coat. Cook for a minute to remove the raw flour taste.
4. Step 4: Gently fold in the diced potatoes, chopped roasted green chiles, canned diced tomatoes, and fresh tomato if using. Add enough water or broth to nearly cover the ingredients.
5. Step 5: Bring the mixture to a simmer, then reduce heat, cover, and cook for 30–40 minutes until potatoes are tender and flavors meld together.
6. Step 6: Taste and adjust seasoning with salt, pepper, or cumin as needed. If the stew is too thin, simmer uncovered to reduce or stir in a little more flour slurry to thicken.
7. Step 7: Warm flour tortillas and serve the stew alongside. Garnish with fresh cilantro, lime wedges, or queso fresco if desired.

Tips & Variations

• For more texture, substitute ground beef with beef chunks and brown them well before proceeding with the recipe.
• Use beef broth instead of water for a richer flavor.
• Add a splash of lime juice just before serving to brighten the stew.
• Include additional vegetables like bell peppers or carrots for extra nutrition and color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave, adding a splash of water or broth if the stew has thickened too much. This dish can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, Yukon Gold or red potatoes work well too. Just keep in mind they may cook a bit differently, so check for tenderness while simmering.

Is this recipe spicy?

The heat level depends on the number and type of chiles used. Remove seeds for milder flavor or add jalapeños for more kick. Adjust to your preference.

Carne Guisada with Ground Beef, Potatoes, and Roasted Hatch Green Chiles Recipe

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Carne Guisada Con Carne Molida Y Papas is a comforting, flavorful Mexican stew featuring ground beef, tender potatoes, and smoky roasted Hatch green chiles. This hearty dish is simmered to meld the savory spices and served traditionally with warm flour tortillas for a satisfying meal perfect for any occasion.

• Author: rami
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 lb lean ground beef (or swap with beef chunks)
• 2–3 medium russet potatoes, peeled and diced
• 2–3 smoked Hatch green chiles, stemmed, roasted, and peeled
• 1 onion, diced
• 1 can (14.5 oz) diced tomatoes
• 1 fresh tomato, chopped (optional)
• 1–2 jalapeño or green chiles, diced (optional for extra heat)

Seasonings & Pantry

• 1–2 tbsp flour (for thickening)
• Water or broth (as needed to cover)
• 1 tsp cumin powder (adjust to taste)
• 1 tsp garlic granules or 2 cloves minced garlic
• Kosher salt, to taste
• Coarse black pepper, to taste

Serving

• Flour tortillas (for serving)
• Optional garnishes: fresh cilantro, lime wedges, queso fresco

Instructions

1. Prepare components: Roast the Hatch green chiles until their skins blister, then peel, seed, and chop. Purée half of the chiles if you prefer a sauce texture. Dice the onion, potatoes, fresh tomato, and any additional chiles you wish to add.
2. Sauté beef & aromatics: In a large pot over medium heat, sauté the diced onion until translucent. Add the ground beef and season with cumin powder, garlic granules or minced garlic, kosher salt, and coarse black pepper. Cook the beef until it is fully browned, breaking it up as it cooks. Drain excess fat if necessary.
3. Thicken the meat: Sprinkle the flour evenly over the cooked meat and stir briskly. Continue cooking briefly to remove the raw flour taste and help thicken the mixture.
4. Add potatoes & green chiles: Gently fold in the diced potatoes, roasted Hatch green chiles, canned diced tomatoes, and fresh chopped tomato if using. Add enough water or broth to nearly cover the ingredients in the pot.
5. Simmer & cook through: Bring the stew to a simmer, then reduce heat to low. Cover the pot and cook for approximately 30 to 40 minutes, or until the potatoes are tender and the flavors have fully melded together.
6. Adjust seasoning & consistency: Taste the stew and adjust the salt, pepper, and spices as needed. If the stew is too thin, continue simmering uncovered to reduce the liquid or stir in a bit more flour mixed with water as a slurry for thickening.
7. Serve: Warm the flour tortillas before serving. Ladle the carne guisada into bowls and serve with tortillas on the side. Garnish with fresh cilantro, lime wedges, or crumbled queso fresco if desired for added flavor and freshness.

Notes

• Roasting the Hatch green chiles enhances their smoky flavor and adds depth to the stew.
• Using lean ground beef keeps the stew less greasy, but you can use beef chunks for a different texture.
• The optional fresh tomato and jalapeño add brightness and heat but can be omitted if you prefer a milder stew.
• Adjust the thickness of the stew by controlling the amount of flour and liquid added.
• Serve with warm flour tortillas for an authentic and hearty meal experience.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

Keywords: Carne Guisada, Ground Beef Stew, Mexican Stew, Hatch Chile Recipe, Potato Stew, Comfort Food, Mexican Dinner, Beef and Potato Stew