Green chile-braised beef with potatoes and caramelized onions (Carne de res guisada con chile verde, papas y cebollas caramelizadas) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 291) by Rick Bayless and Deann Groen Bayless

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Notes about this recipe

  • averythingcooks on June 21, 2023

    I used a mix of roasted poblanos, jalapenos & anaheims from my freezer, serranos for the fresh chile and 2-pepper Rotel for the tomatoes so my dish did pack some heat. I also used a Mexican beer in place of the broth. As the finished dish seemed a bit thin (even after smooshing the potatoes & shredding the beef up a bit), I used an idea from a recent dinner and melted in a small chunk of cream cheese. I also opted to add corn & black beans and so we basically had a flavourful, slightly creamy, & very spicy chili which we enjoyed with tortilla chips for scooping. We even decided that no grated cheese was needed (!) and this idea is worth repeating.

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