A smoky, hearty Mexican-style stew of ground beef, potatoes, and green chiles served with warm flour tortillas.
Carne Guisada Con Carne Molida y Papas takes the comforting notion of beef stew and Mexicanizes it with smoky Hatch green chiles, tender potatoes, and aromatic spices. The result is a rich, flavorful dish that’s perfect wrapped in warm flour tortillas or spooned over rice. Whether cooked with ground beef or chunks of steak, this guisado fills the home with a comforting aroma and a promise of satisfying bites.
Table of Contents
Why You’ll Love This
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Bold, smoky flavor: Roasted green chiles infuse the stew with depth and spice.
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Hearty & satisfying: Potatoes and beef make this a complete, filling meal.
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Family-friendly: Mild heat with optional spice adjustments so everyone enjoys it.
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Flexible & forgiving: Use ground beef, steak, or add extra vegetables to suit your pantry.
Ingredients
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1 lb lean ground beef (or swap with beef chunks)
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2–3 medium russet potatoes, peeled and diced
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2–3 smoked Hatch green chiles, stemmed, roasted, and peeled
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1 onion, diced
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1 can (14.5 oz) diced tomatoes
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1 fresh tomato, chopped (optional)
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1–2 jalapeño or green chiles, diced (optional for extra heat)
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1–2 tbsp flour (for thickening)
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Water or broth (as needed)
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Cumin powder
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Garlic granules or minced garlic
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Kosher salt & coarse black pepper
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Flour tortillas (for serving)
Instructions
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Prepare components
Roast your green chiles until skins blister, peel, seed, and chop or purée half for sauce.
Dice onions, tomatoes, potatoes, and any additional chiles. -
Sauté beef & aromatics
In a large pot, sauté the onion until translucent. Add ground beef, season with cumin, garlic, salt, and pepper, and cook until browned. Drain excess fat if needed. -
Thicken the meat
Sprinkle flour over the meat, stir briefly to coat and cook off raw flour taste. -
Add potatoes & green chiles
Gently fold in potatoes, chopped chiles, tomatoes, and any fresh tomato. Add enough water or broth to nearly cover. -
Simmer & cook through
Bring to a simmer, reduce heat, cover, and cook for ~30–40 minutes or until potatoes are tender and flavors meld. -
Adjust seasoning & consistency
Taste and add more salt, pepper, or spices as needed. If too thin, simmer uncovered to reduce or stir in a little more flour slurry. -
Serve
Warm your flour tortillas and serve the stew with tortillas on the side. Garnish with fresh cilantro, lime, or queso fresco if desired.
Tips, Storage & FAQs
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Don’t skip roasting chiles — it adds smoky depth you can’t replicate.
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Dry chiles before adding so they don’t water down the stew.
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Seal flavor in layers: season beef first, then add vegetables and liquid.
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Leftovers get better: Flavors intensify after sitting overnight.
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Storage: Refrigerate in airtight container for up to 3–4 days.
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Reheat gently: Warm over low heat; add splash of water or broth if too thick.
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Freezing: Cool thoroughly, then freeze in portions for up to 2 months. Thaw overnight.
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Spice control: Omit or seed jalapeños for mild version; add seeds or extra chiles incrementally.
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Swap proteins: Use cubed steak or shredded chicken instead of ground beef for variation.
Final Thoughts
Carne Guisada Con Carne Molida y Papas brings the soul of Mexican home cooking into your kitchen. The smoky richness of green chiles, hearty potatoes, and seasoned beef combine into a stew that’s perfect for wrapping in tortillas or spooning into bowls. It’s flexible, flavorful, and comforting—ideal for family dinners or weekend meals you’ll want to make again and again.
Carne Guisada Con Carne Molida y Papas (Ground Beef Stew with Potatoes & Flour Tortillas)
Ingredients
Method
- Prepare components
- Roast your green chiles until skins blister, peel, seed, and chop or purée half for sauce.
- Dice onions, tomatoes, potatoes, and any additional chiles.
- Sauté beef & aromatics
- In a large pot, sauté the onion until translucent. Add ground beef, season with cumin, garlic, salt, and pepper, and cook until browned. Drain excess fat if needed.
- Thicken the meat
- Sprinkle flour over the meat, stir briefly to coat and cook off raw flour taste.
- Add potatoes & green chiles
- Gently fold in potatoes, chopped chiles, tomatoes, and any fresh tomato. Add enough water or broth to nearly cover.
- Simmer & cook through
- Bring to a simmer, reduce heat, cover, and cook for ~30–40 minutes or until potatoes are tender and flavors meld.
- Adjust seasoning & consistency
- Taste and add more salt, pepper, or spices as needed. If too thin, simmer uncovered to reduce or stir in a little more flour slurry.
- Serve
- Warm your flour tortillas and serve the stew with tortillas on the side. Garnish with fresh cilantro, lime, or queso fresco if desired.
Notes
