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Red chile carne con papas

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Red Chile Carne Con Papas is a classic Mexican comfort dish featuring tender chunks of beef slowly simmered in a rich homemade red chile sauce with hearty potatoes. The combination of smoky dried chiles, aromatic spices, and melt-in-your-mouth beef creates a deeply flavorful meal that’s perfect for serving with warm flour tortillas or Mexican rice.

Recipe Information

  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Servings: 6
  • Difficulty: Easy

Ingredients

For the Beef

  • 2 pounds beef chuck roast, cut into 1½-inch cubes
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Red Chile Sauce

  • 6 dried New Mexico chiles, stems and seeds removed
  • 3 dried guajillo chiles, stems and seeds removed
  • 2 cups beef broth
  • 4 cloves garlic
  • ½ medium white onion
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • ½ teaspoon smoked paprika (optional)
  • 1 tablespoon tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt

For the Stew

  • 4 medium Yukon Gold or Russet potatoes, peeled and cut into chunks
  • 1 small onion, diced
  • 2 cups beef broth
  • 2 bay leaves
  • 1 tablespoon vegetable oil
  • Chopped fresh cilantro (for garnish)

Equipment Needed

  • Dutch oven or large heavy-bottomed pot
  • Medium saucepan
  • Blender
  • Wooden spoon
  • Knife and cutting board

Step 1: Prepare the Red Chile Sauce

Bring 2 cups of beef broth to a gentle simmer.

Add the dried New Mexico and guajillo chiles and simmer for 8–10 minutes until softened.

Transfer the softened chiles and broth to a blender.

Add:

  • Garlic
  • Onion
  • Ground cumin
  • Mexican oregano
  • Tomato paste
  • Apple cider vinegar
  • Salt

Blend until completely smooth.

For an extra-smooth sauce, strain it through a fine-mesh sieve.

Step 2: Brown the Beef

Season the beef cubes with salt and black pepper.

Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat.

Brown the beef in batches for 3–4 minutes per side. Avoid overcrowding the pot.

Remove the browned beef and set aside.

Step 3: Cook the Aromatics

In the same pot, add 1 tablespoon of oil if needed.

Cook the diced onion for 3–4 minutes until softened.

Pour in the prepared red chile sauce and cook for 5 minutes, stirring frequently to deepen the flavor.

Step 4: Simmer the Beef

Return the browned beef to the pot.

Add:

  • 2 cups beef broth
  • Bay leaves

Bring to a gentle boil, then reduce the heat to low.

Cover and simmer for 1½ hours, stirring occasionally, until the beef becomes tender.

Step 5: Add the Potatoes

Stir in the potato chunks.

Continue simmering for 20–30 minutes, or until the potatoes are fork-tender and the beef is very tender.

If the sauce becomes too thick, add a little more beef broth.

Taste and adjust the seasoning with additional salt and pepper if needed.

Remove the bay leaves before serving.

Serving Suggestions

Serve hot with:

  • Warm flour tortillas
  • Corn tortillas
  • Mexican rice
  • Refried beans
  • Spanish rice
  • Fresh avocado slices
  • Lime wedges
  • Chopped cilantro
  • Diced white onion

Storage

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Freeze in freezer-safe containers for up to 3 months.

Reheating

  • Stovetop: Reheat over medium-low heat, adding a splash of beef broth if needed.
  • Microwave: Heat in 1-minute intervals, stirring between each interval until hot.

Tips for the Best Carne Con Papas

  • Beef chuck roast is ideal because it becomes tender during slow cooking.
  • Toast the dried chiles lightly in a dry skillet for 20–30 seconds before soaking to enhance their flavor. Be careful not to burn them.
  • Simmer the beef slowly over low heat for the most tender results.
  • Cut the potatoes into even-sized pieces so they cook evenly.
  • Make the stew a day ahead—the flavors become even richer after resting overnight.

Delicious Variations

  • Spicy Version: Add 2 dried árbol chiles to the sauce for extra heat.
  • Pork Version: Replace the beef with pork shoulder.
  • Green Chile Version: Use roasted Hatch or Anaheim green chiles instead of dried red chiles.
  • Vegetable Boost: Add carrots, zucchini, or peas during the last 15 minutes of cooking.
  • Slow Cooker: Brown the beef first, then cook everything on LOW for 7–8 hours or HIGH for 4–5 hours, adding the potatoes during the last 2 hours.

Approximate Nutrition (Per Serving)

  • Calories: 520
  • Protein: 38g
  • Carbohydrates: 24g
  • Fat: 30g
  • Saturated Fat: 10g
  • Fiber: 5g
  • Sugar: 5g
  • Sodium: 760mg

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