Remove the stems from the dried chilis. Place them in a pot with water and bring them to a boil. Once the water is boiling, turn off the heat, and let the chilis sit for about 10 minutes with the lid on.
Use a slotted spoon to transfer the softened chilis to a blender. Add the garlic cloves and clean water to the blender. Blend until smooth then run through a fine mesh strainer to remove any seeds or pulp. Use a rubber spatula to press the sauce through the strainer.
Add the strained sauce back into the blender with 1 Roma tomato, and 2 tablespoons of chicken bouillon. Blend until smooth, add 2 bay leaves, and set aside.
Beef and Potatoes
Cut the steak along the grain into 4-inch pieces, then slice each piece against the grain to get strips.
Wash and peel the potatoes. Slice them into coins or half moons if the potato is large.
In a large skillet over medium heat add oil and sliced beef. Cook the beef until all the liquid is absorbed, this takes about 15 minutes. Season the beef with black pepper.
Once the liquid is gone, add the red sauce and bay leaves. Add some water to the blender to get all the sauce out. The beef needs to be covered in liquid.
Add the sliced potatoes and stir to combine. Place the lid on and cook for 15-20 minutes or until the potatoes are fork-tender. Stir every 5 minutes to redistribute. Add more water if it starts to get too dry.
Taste a piece of beef and potato, then add salt if needed. Serve the carne con papas with rice and beans, or with tortillas
Video
Notes
If you need to make this dish faster, par-boil the potatoes while the beef is cooking, then add to the meat and sauce.Leftovers can be stored in the refrigerator for up to 5 days. Reheat in the microwave or stove.Arroz PrimaveraPeruvian BeansEnsalada de Nopales
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Keyword Carne Con Papas, Mexican Beef and Potatoes