If you grew up in Los Angeles, there were a million places to enjoy Mexican food! But if you grew up with a Mom that cooked 24/7, eating out did not happen too often. And I am so thankful for that now! One of the few places that my family enjoyed was Ramona’s Mexican Foods. They were popular for their huge burritos filled with beef and potato with green chile and beef chile rojo! Not to mention their chiles rellenos! I have a previous post on my blog about chile con carne y papas, and it’s delicious! I decided to try my hand again and recreating the shredded beef and potato dish that I gew up loving. The previous recipe contains way more green chile and less potatoes. I decided to try a different cut of beef and add extra potatoes. This was more like what I remember from the hot green potato and beef burritos. The recipe has so much flavor, that you honestly don’t need to many garnishes. My Dad was self employed and did many jobs for Ramonas in the 70’s. His main job, once a month, was grinding and polishing the large stones that were used in the tortilla making machines. I have vivid memories of my Dad in his garage chiseling the stones to perfection. If you ask me, that job was an art that not everyone could do. I honestly feel like I have captured a little bit of those delicious memories with this recipe. #foodieforlife #ramonasmexicanfood
Beef and Potato with Green Chile
- 2 pounds of beef previously cooked and shredded(beef filet flank steak or chuck roast). Today I used beef filet.
- 2 1/2 cups of beef stock
- 10 Anaheim or mild Hatch green chiles (or 2 cups store bought roasted and diced green chiles in a can)
- 4 cloves of garlic minced
- 1 medium onion diced
- 1 large roma tomato roughly chopped
- 3 medium russet potatoes peeled and diced( 4 1/2 cups total)
- 3/4 tablespoon of ground cumin
- Salt and fresh cracked pepper to taste
- Grapeseed or Olive Oil
- Start by washing and peeling the potatoes. Dice the potatoes and transfer them to a bowl of cold water. Set aside.
- Preheat oven to 425 degrees F. Place all the green chiles on a baking sheet. Roast peppers for 15 minutes on each side, transfer plastic bag and let cool. Once cooled, peel blistered skins and remove the seeds and stems. Dice small or slice into very thin strips. Reserve 2 of the peppers aside.
- Preheat ¼ cup of oil in a deep skillet at medium heat for 3-4 minutes. Drain and then add the potatoes to the skillet with oil. Season w/ a little salt and pepper, cook until lightly browned and cooked through. Stir as needed. Remove 1/2 cup of potatoes and reserve.
- To the potatoes, add the onions and garlic and cook for 2 minutes. Add the shredded beef, sliced green chile and beef broth. Stir well to combine. Season with a little salt and pepper.
- In the blender, combine tomatoes, reserved potatoes and reserved green chile. Add cumin. Blend on high until very smooth. Add to skillet, cover partially, continue cooking for 1 hour or until sauce reduces and becomes thick. Taste for salt as it simmers. Serve with rice and beans or prepare a giant burrito! Buen Provecho!
You can cook the beef the day ahead in the crockpot, seasoned w/ salt, pepper, and garlic powder Reserve the juices and liquid from the beef, add a little water to it and use that for your beef stock. I like using flank steak or filet of beef for this dish.
Minimal ingredients, but so much flavor in the end.
I was lucky enought o have some fresh made flour tortillas on hand. I love corn tortillas, but I really wanted to enjoy the potato and beef the way I remembered, in a burrito!
Super simple to serve. Fresh avocado and pickled jalapeños was all I needed. I enjoyed them thoroughly!
Next day, I lightly fried some flautas using flour tortillas and the beef and potato filling. I garnished with salsa, lettuce, tomato, onion and avocado!
Below is a picture of my Dad, Ramiro, working on one of his tortilla machines