Carne Guisada with Ground Beef, Potatoes, and Roasted Hatch Green Chiles Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
