Mexican Beef and Potato Stew in Salsa Verde

Español Some recipes just taste like home, and this one tops the list. Carne con papas en salsa verde is the kind of Mexican comfort food that simmers away on its own while you get everything else done, feeds the whole family, and barely touches your grocery budget.

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The best part: there’s no added oil. No lard, no butter, nothing but lean beef, potatoes, and a bright tomatillo salsa doing all the work. And like most good stews, it tastes even better the next day.

Where I’m from in Chihuahua, we have one non-negotiable habit: wrapping this stew in a warm flour tortilla and calling it a burrito. Consider yourself warned, and maybe double the batch.

Why You’ll Love This Recipe

It’s budget-friendly. Ten ounces of beef and one potato feed three people. Not many dinners stretch that far.

No added fat. You trim the visible fat from the beef and everything simmers in water and the natural juices of the vegetables. It’s a practical option if you’re watching your weight or just eating lighter.

It’s high in protein. Beef is an excellent source of complete protein, iron, and zinc, nutrients that support muscle maintenance and help fight fatigue.

It’s versatile. Serve it over rice, alongside beans, in corn tortillas, or rolled into burritos. One pot, endless dinners.

Ingredients

Servings: 3
Prep time: 25 min | Cook time: 20 min | Total time: 45 min

• 10 oz beef sirloin or top round, cut into cubes
• 1 medium white potato
• 10 oz tomatillos (about 6 to 8 medium)
• 3 tablespoons diced white onion
• 1 garlic clove
• 1 small piece serrano pepper
• Salt to taste

Step-by-Step Instructions

1. Boil the salsa vegetables. Add the tomatillos, garlic clove, and serrano pepper to a pot of water. Boil until the tomatillos turn from bright green to olive green and soften, about 10 minutes.

2. Prep the beef. While the tomatillos cook, trim all visible fat from the beef and cut it into small, evenly sized cubes so everything cooks at the same rate.

3. Cook the potato and onion. Peel and dice the potato. In a skillet, add a small amount of water and a pinch of salt, then add the potato and diced onion. Cook until the potato starts to soften.

4. Blend the salsa. Transfer the tomatillos, garlic, and serrano to a blender with a splash of the cooking water. Blend until smooth and season with salt to taste.

5. Bring it together. Add the beef and the green salsa to the skillet with the potatoes and onion. Stir to combine.

6. Simmer. Cover and cook over low heat until the beef is tender and the salsa has thickened slightly, about 15 to 20 minutes. Serve hot.

Kitchen Tips

• Cut the beef evenly. This one detail is the difference between tender bites and chewy ones.
• Control the heat with the serrano. For a mild stew, use half a pepper and remove the seeds. For real heat, use the whole thing.
• Taste the salsa before adding it. Tomatillos vary a lot in acidity. If yours tastes sharp, an extra pinch of salt balances it out.
• Sear the beef first if you have time. Browning the cubes for a few minutes before adding the salsa gives the stew a deeper, richer flavor.

Substitutions and Variations

Swap the potato for chayote. If you’re watching your carbohydrate intake, chayote squash is a great alternative. It gives you the same volume and texture with significantly fewer carbs, and the recipe works exactly the same.

Use pork or chicken. Lean pork loin or diced chicken breast both work beautifully with this same salsa verde.

Turn it into burritos. Let the stew reduce a little longer so it thickens, warm up some flour tortillas, and fill them. That’s how we eat it in northern Mexico, and it’s worth the extra five minutes.