Beef with green chile and potato takes me back to my childhood in California. This is my version of Ramona’s Mexican Food restaurant/tortilleria. My recipe for beef with green chile definitely has way more green chile! If you have not guessed it by now, I tend to cook on the spicy side! Lol! The beauty of cooking in our own kitchen is that we can adjust the ingredients to suit our taste.
What About The Original Recipe Posted?
I am revisiting this, one of my favorite recipes, using my pressure cooker and a different cut of meat. Also decided to create this new post to share the video with you all. I remember a day when the thought of me producing a food video seemed impossible! I love that I am still learning and that I get to share every step of the way with you. The original recipe for beef and potato with green chile has pretty much all the same ingredients. Except a different cut of meat and I didn’t show you how I cooked the beef.
Who Eats All That Food You Cook?
If you are a food blogger, you probably get this question often, lol! Most times, the recipes prepared yield 4-6 servings. Ever heard of leftovers for 2 or three days? Yes! It happens. Sharing with friends happens a lot. In cases where it larger servings, the freezer comes into play and I freeze in small portions for future meals. I don’t cook everything, every day or eat everything I show you. Some are older recipes that I revisit and share with everyone.
Homemade Or Store Bought?
Of course I would always suggest serving homemade tortillas with your home cooked Mexican dishes. But, I would also encourage you to search for a good quality homestyle flour tortilla when possible. I really enjoy the products from El Comal. They are based out of California and their tortillas and chips can be found at most major markets through out California. As far as corn tortillas, there are some really tasty organic corn tortillas out there! I really enjoy those. They have no extra anything when it comes to ingredients and the flavor and texture is awesome.
Pinto Beans or Black Beans?
I love both! I try to switch out every time I prepare beans. Growing up, we strictly ate pinto beans, but black beans are popular in some regions of Mexico. Another popular bean used in Mexican cooking is frijol Puerano. I typically prepare 2 pounds of beans in my pressure cooker and freeze in quart size bags.
Beef With Green Chile And Potato
- Pressure cooker
- Large skillet
- 2 1/2 lbs chuck roast
- Salt and pepper, to taste
- Avocado or olive oil
- 1 large white onion dice half and reserve,
- 6 cups water
- 1 head of garlic divide in half. Mince half and reserve
- 5-6 large Anaheim green chiles
- 6 large jalapeños
- 4-5 red or white potatoes, diced about 1 1/2 lbs, washed
- 2 roma tomatoes. roughly chopped
- 3/4 tsp Oregano
- 3/4 tsp cumin or, to taste
- Slice the beef into 3 or 4 large chunks. Season with salt and pepper and let it come up to room temperature for 20 minutes.
- Preheat broiler to high. Move rack in oven up directly under broiler.
- Wash green chiles. Remove the stems and seeds from the Anaheim peppers. Remove stems from the jalapeños. Fore less heat, you can remove the seeds from the jalapeños as well. Place the chiles on a baking sheet that is lined with a wire rack. Place chiles under broiler for about 15 minutes, turning over halfway through cooking time. Remove from oven and transfer to a covered container or plastic bag. Set aside.
- In the pressure cooker pot, preheat 3 tablespoons of oil at medium heat for 4-5 minutes. When ready, sear the seasoned beef for 4-5 minutes per side. After searing, add onion half and 4-5 large cloves of garlic from head of garlic. Pour in 6 cups of water. Cover and lock pressure cooker. Follow instructions for your particular pressure cooker. Once my pressure cooker came up to pressure and started to release steam rapidly, I reduce the heat and set the timer for 35 minutes.
- While pressure cooker cools and chiles steam prep the rest of your ingredients.
- When ready, peel the green chiles. Reserve 2 jalapeños. Slice all remaining into thin strips. Set aside. Remember, for less heat, you can remove seeds from jalapeños.
- Drain the potatoes and pat them dry with paper towels. In a large, deep skillet, preheat 3-4 tablespoons of oil at medium heat for a few minutes. After a few minutes, fry the potatoes. Season them lightly with salt and pepper. Stir as needed for the next 15 minutes.
- After 15 minutes, add the reserved diced onion and minced garlic. Saute for 5-6 minutes.
- Mix in reserved green chile and shredded beef.
- To the blender, add onion and garlic from pressure cooker, tomatoes, 2 reserved jalapeños, salt, pepper and cumin, to taste. Blend on high until smooth. Pour into skillet. Also to the skillet, pour in about 1 1/2 cups of broth from the pressure cooker. Stir well to combine. Taste for salt. Season to taste. Let simmer for 20-25 minutes or until sauce reduces.
- Serve with warm tortillas.