Reviewed: Nov. 11, 2012

I'm in the process of making this recipe right now, and so far, I'm really liking it! I don't have a pressure cooker, so have it cooking on the stove. The blended bell pepper and onion mixture was awesome! I'll definitely use it in other recipes. I couldn't find Achiote powder, but did find dried Achiote in the same section of the grocery store that I find dried corn husks and other El Guapo products. I took the dried Achiote and ground it in my spice grinder. So, now it's all simmering on the stove. I haven't added the potatoes yet but will add them during the last 1/2 hour or so. I'll be adding 4 instead of 2. I've tasted the sauce, and it's amazing! I'm sure when it's done it will be an awesome dish, and I will make it again. Is this dish typically served on rice? I don't think I will be doing that, but am curious about that. I'll be serving it with some nice crusty bread.

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Reviewer:

cookncrochet

Reviewed: Jun. 28, 2012

very delicious! I am hispanic so this dish is a staple in our culture. It was my first time making it and I followed the recipe, except I did not have the bouillons, but it still tasted delicious. I will definitely be making this again and next time add the bouillons and see how that goes!

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Reviewer:

BAsalde

Reviewed: May 22, 2012

This meal was great! I used a stock pot as I didn't have a pressure cooker and simmered for 1 hr 45 min. The beef was so tender and so flavorful! I added some alcaparrado (olives) to the mixture and made flavored rice with sofrito and beans. It was excellent, I am an a picky picky eater. My Puerto Rican husband also loved it!!

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Reviewer:

piikaboo2

Cooking Level: Intermediate

Home Town: Seymour, Wisconsin, USA

Living In: Stafford, Virginia, USA

Reviewed: Apr. 13, 2012

I have tired other recipes for Carne con papas but it always seemed to be missing a little some but not this recipe! This recipe had all the right ingredients. I cooked it last night for my family and they LOVED it!! Definitely a keeper!!

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Reviewer:

Pkate190

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Reviewed: Jan. 26, 2012

Growing up my mom made this recipe as well. She also blended the pepper, onion, and garlic. The only difference is that she used paprika, olives, capers instead of cumin and achiote

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Reviewer:

ACHays

Reviewed: Jan. 15, 2012

This recipe was tasty, but it came out like soup and I had to simmer it for an additional 60 minutes to get it to more of a meat and sauce kind of consistency. Unfortunately, by that time, the meat was more of a thickening agent than a recognizable component.

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Reviewer:

Liz F.

Cooking Level: Expert

Reviewed: Jan. 7, 2012

This dish was good, if a little too tomato-ey. I would substitute a fresh tomato, and fresh beef stock.

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Reviewer:

MamaHadley

Cooking Level: Expert

Home Town: Miami Shores, Florida, USA

Living In: Decatur, Georgia, USA

Reviewed: Dec. 16, 2011

Tastes really good, but would like to perhaps marinate beef next time so that the flavors infuse more fully. Also, I think something is missing, but not sure what. Maybe some added heat would help.

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Reviewer:

Nydia1973

Cooking Level: Intermediate

Living In: Cumming, Georgia, USA

Reviewed: Oct. 26, 2011

This is a wonderful recipe. The reviews were helpful. We used half the water and just let it simmer covered in a pot for a few hours vs a pressure cooker. Also we used 5 potatoes vs two. It was served with rice. Needless to say there were no left overs. Will make this again and again.

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Reviewer:

Tera

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

Reviewed: Jun. 2, 2011

This was the best dinner I've ever made! I used the exact ingredients as the recipe stated - wasn't spicy, but full of flavor. I don't have a pressure cooker, so I just cooked it in a stock pot on low to med low heat for 1.5 hrs. I served it with white rice and black beans. Will def make again - super easy!

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