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Beef and Potato with Green Chile

Course Beef
Cuisine Mexican

Ingredients

Ingredients

  • 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

Instructions

Directions

  • 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!

Notes

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.