CARNE CON CHORIZO Y PAPAS : Beef With Chorizo And Potatoes
You are here:  / authentic mexican food / Mains / RECIPES / CARNE CON CHORIZO Y PAPAS : Beef With Chorizo And Potatoes

CARNE CON CHORIZO Y PAPAS : Beef With Chorizo And Potatoes

Potatoes mexican food

A different take on meat and potatoes, this easy, spicy guisado is made with chorizo, tender beef, potatoes, plenty of garlic, and spicy chiles de árbol. Be sure to buy Mexican chorizo, which is a soft uncured sausage flavored with chiles, garlic, cumin, and marjoram.
Beef chorizo tastes the same as the pork version, and both are available at Latin markets.
Serve the guisado with rice and flour tortillas, or use it as a filling for burritos or sopes. To reduce the heat, cut back on the chiles de árbol.



12 guajillo chiles, stemmed and seeded
2 ancho chiles, stemmed and seeded
10 chiles de árbol, stemmed and seeded
6 cups hot water
4 cloves garlic
2 teaspoons kosher salt
2 cups peeled and diced red potatoes
2 pounds boneless beef chuck, cut into 1-inch cubes
8 ounces beef or pork chorizo, crumbled
½ white onion, very finely minced
2 teaspoons whole dried Mexican oregano
1 cup water, Caldo de Pollo, or Caldo de Res


Diced white onion
Mexican crema or sour cream (optional)


Heat a heavy skillet over medium-high heat. Add the chiles and toast on both sides, turning occasionally and pressing down with a spatula, until they soften and blister. Remove from the pan. When the chiles are cool enough to handle, tear them into small pieces and place in a heatproof bowl. Add the hot water and soak the chiles, stirring occasionally, for 15 minutes.
Drain, reserving 1½ cups of the soaking liquid.

In a blender, combine the chiles with the reserved soaking liquid, garlic, and salt and puree until perfectly smooth, scraping down the sides several times.

Place the potatoes in the bottom of a 5-quart slow cooker. Layer the beef over the potatoes. Crumble the chorizo over the beef. Add the onion and oregano. Pour the chile puree and water over the meat.

Cover and cook on low for 6 hours, stirring several times, until the meat is tender. The sauce might begin to separate, but this will not affect the taste.
Serve hot, sprinkled with the diced onion, and dollop with crema, if you like.


Your email address will not be published. Required fields are marked ( required )

Created By Mexican Food 2016