Carne Con Papas Recipes

Steps:

• Heat olive oil in large skillet.
• Add diced potatoes and cook for 10-12 minutes, stirring occasionally, until potatoes begin to soften.
• Add onions, salt, pepper, sliced meat.
• Cover and simmer for 5 minutes.
• Add HERDEZ® Salsa Casera and stir.
• Simmer for 2-3 minutes.
• Serve directly from pan or from a large bowl.
• For additional color and flavor, add thin slices of red and yellow bell pepper.

Steps:

• In a heavy skillet, heat oil and saute onions for 5 minutes. Add garlic, peppers, tomatoes, spices, and meat and saute for 5 more minutes. Add Sherry and simmer, uncovered, 5 minutes. Add potatoes and enough water to cover meat and potatoes. Let simmer until the potatoes are tender, about 25 minutes. Season with salt and pepper. Can be served with white rice.

Steps:

• 1. Heat oil over medium heat in a large sauté pan. Add onion and green pepper; cook and stir until transparent. Add garlic and sauté for an additional minute.
• 2. Lightly salt and pepper the meat cubes and dredge in flour. Add the meat to the pan and brown on all sides. Add the cumin, oregano, salt and pepper and cook for 3 minutes. Add wine, tomato sauce, vinegar, olives and bay leaves. Add just enough water or beef stock to cover the meat. Bring to a boil, reduce heat to low, cover and simmer until fork-tender, about 1-2 hours. Add more water if the stew becomes too thick.
• 3. Add potatoes and cook, covered, until potatoes are tender. Season with salt and pepper to taste. Serve hot with rice.

Steps:

• In a dutch oven, heat oil over medium heat.
• Add meat and saute until cooked through and brown, turning frequently.
• Add the paprika and cumin and stir to coat meat.
• Add the onions, garlic, green pepper, pepperoncini and bay leaves.
• Season with salt, pepper and seasoning (Mrs. Dash).
• Cook until onions are translucent.
• Add tomato sauce.
• Add white wine and water using empty tomato sauce can.
• Bring to a boil, reduce heat and cook covered for about 1 1/2 hours.
• Add potatoes, carrots and olives.
• Cook for about another 30-45 minutes, until potatoes and carrots are soft.
• (Add water or wine if soup thickens too much).
• Add peas about 15 minutes afterwards.

Steps:

• Use a mortar and pestle to mash the garlic, minced chile, peppercorns and cumin seeds into a smooth paste. Add 1/4 cup water and mash until the paste is incorporated into the water. Transfer the mixture to a measuring cup. (Alternately, blend the garlic, minced chile, peppercorns and cumin seeds in a blender with about 1/4 cup water, occasionally scraping down the sides of the blender until very well blended, about 5 minutes.)
• Heat 1 tablespoon oil in a Dutch oven or large pot over medium. Add half the steak and cook, stirring occasionally, until browned on all sides, about 8 minutes. Transfer the browned meat to a plate and repeat with the remaining oil and meat. Return the browned meat to the Dutch oven then add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
• Sprinkle the flour and 1 teaspoon salt over the beef and stir to incorporate, then add the blended garlicky liquid and just enough water to barely cover the meat (about 2 cups). Increase the heat to medium-high and use a wooden spoon to scrape the bottom of the Dutch oven, releasing any browned bits.
• Bring the liquid to a boil, then immediately lower the heat so that it cooks at a low simmer. Cover the pot and cook until the meat is tender, 1 1/2 to 2 hours.
• Remove the lid and stir in the cubed potatoes. Let the guisada cook, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly, about 15 minutes. Season to taste with salt. Divide among bowls and serve with hot tortillas, plus cilantro and sliced chile, if using.