A hearty and flavorful stew, Carne Molida con Papas is a popular dish throughout Latin America with many regional variations. This recipe captures the essence of the classic Mexican version,
with ground beef and potatoes simmered in a rich tomato sauce with a touch of smoky chipotle. Serve with some Crusty bread or Dinner rolls and a quick, light salad like our Caesar Salad.
How to Make Carne Molida con Papas
Note: The full instructions are provided in the recipe card below.
- Chop garlic, onion and potatoes. Soak potatoes in water.
- Brown ground beef with bouillon and pepper. Drain fat.
- Sauté garlic and onion with cooked beef.
- Add crushed tomatoes, chipotle peppers, oregano, cumin, sugar, and bay leaf.
- Add drained potatoes, mixed vegetables, and water. Bring to a simmer.
- Simmer covered for 30-35 minutes until potatoes are tender and the sauce thickens.
- Adjust seasoning, remove bay leaf, and garnish with cilantro.
Camila's Tips and Advice
- This recipe has a nice spice level, but feel free to adjust the spice level to your preference. Add a bit more chipotle pepper for even more heat or less for a milder kick.
- Feel free to add your favorite vegetables.
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Recipe
Easy Carne Molida con Papas
A hearty and flavorful stew, Carne Molida con Papas is a popular dish throughout Latin America with many regional variations. This recipe captures the essence of the classic Mexican version, with ground beef and potatoes simmered in a rich tomato sauce with a touch of smoky chipotle. Serve with some Crusty bread or Dinner rolls and a quick, light salad like our Caesar Salad.
Equipment
Ingredients
- 1-½ lb ground beef
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves minced
- 750 g (about 4 medium) potatoes peeled and diced into small cubes
- 28 oz crushed tomatoes
- 1 medium onion , finely chopped
- 7 chipotles pepper in adobo sauce from a canned, finely diced , adjust to your spice preference
- 1 tablespoon plus 2 teaspoons beef bouillon or kosher salt , adjust to taste
- ½ teaspoon Mexican oregano
- ¼ teaspoon ground black pepper
- ½ teaspoon sugar
- ⅛ teaspoon cumin
- 1 bay leaf
- 3 to 4 cups water adjust as needed
- Fresh cilantro leaves for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- To prepare this Mexican-style beef and potato stew, start by finely chopping garlic cloves and dicing an onion. Dice the potatoes into bite-sized pieces and place them in water to prevent browning. In a large pot or deep skillet, heat 2 tablespoons of cooking oil over medium-high heat. Add the ground beef to the heated oil. Sprinkle in the beef bouillon and black pepper to taste. Cook the beef until it's browned and crumbled, about 7 to 10 minutes. Break it apart with a spatula as it cooks. Drain any excess fat if needed.
- Reduce heat to medium-low, add the chopped garlic and diced onion to the pot with the cooked beef, sautéing until the onion softens, about 5 minutes. Add the crushed tomatoes and diced chipotle peppers into the pot, stirring it with the beef mixture. Season with Mexican oregano, cumin, and sugar, and add a bay leaf. Add the drained diced potatoes and mixed vegetables to the pot, then pour in 3 cups of water, stirring everything together.
- Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer, stirring occasionally, for about 30 to 35 minutes until the potatoes are tender and the sauce thickens slightly. Taste the carne molida con papas and adjust the season if needed. Remove the bay leaf once the potatoes are tender and the flavors have melded together. Your Carne Molida con Papas is now ready to be served. Garnish with chopped cilantro.
- Camila's Note: Our carne molida con papas yields a spicy sauce; however, you can adjust it to your desired heat level. For a slightly thinner sauce, instead of adding an additional 3 cups of water, add 4 cups.
Notes
I make my carne molida con potatoes spicy, but you can adjust it to your desired level of spiciness. If you prefer a saucier consistency, instead of adding an additional 3 cups of water, add 4 cups.
How to Store & Re-Heat
Let it cool, and then place it in an airtight container. It can be refrigerated for up to 3 days.
To reheat, microwave it covered for 1-2 minutes, or reheat over medium-low heat, covered, for 5-15 minutes until hot. Add a splash of water if needed when reheating. How to Freeze To freeze, allow it to cool, portion it into airtight containers or freezer bags, and leave space for expansion. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator. Follow the reheating instructions provided above.
To reheat, microwave it covered for 1-2 minutes, or reheat over medium-low heat, covered, for 5-15 minutes until hot. Add a splash of water if needed when reheating. How to Freeze To freeze, allow it to cool, portion it into airtight containers or freezer bags, and leave space for expansion. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator. Follow the reheating instructions provided above.
Nutrition
Nutrition Facts
Easy Carne Molida con Papas
Amount per Serving
Calories
274
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
23
mg
8
%
Sodium
192
mg
8
%
Potassium
904
mg
26
%
Carbohydrates
32
g
11
%
Fiber
6
g
25
%
Sugar
8
g
9
%
Protein
10
g
20
%
Vitamin A
251
IU
5
%
Vitamin C
33
mg
40
%
Calcium
69
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
