Recipe by Herdez
"Mild salsa, sliced onions, and a bit of salt and pepper are all that's needed to season this stick-to-your-ribs meat and potatoes dinner."
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potatoes, diced into 1-inch squares
onion, thinly sliced
1 (1 pound)
thinly sliced beef sirloin tip steak
1 1/2 cups
HERDEZ® Salsa Casera (mild)
Comfort food from my grandmother's kitchen!! She always made this dish using her own salsa, but since I never learned how to make it, I always use Herdez brand. It's a good, basic dish for those evenings when I just can't face making anything complicated.
I was looking forward to trying this, but the cooking method is a little off in the recipe. I know that a 1" cubed potato will not fully cook in 12 minutes. At least not the ones I buy. I boiled the peeled cubed potatoes for 16 minutes before sauteing. I then cooked them about another 20 minutes before proceeding with the recipe. The onions also need additional time. I thought the beef would have been so much better sauteed until browned and then added to this. It makes the beef almost boiled cooking in the potatoes and onions. I wish I would have reworked that cooking step also. The sauce I used was Herdez red guajillo sauce. I had no problems with that except that it was a little too spicy hot after simmering. I think, this recipe could be better if re-worked some. I would also add peppers or other favorite flavorings to taste. It does make for a filling meal either way though.
Family and I totally enjoyed this recipe. Hubby said it was "pretty good stuff", in other words, he really liked it. I served from the dish with sour cream and extra salsa on the side. Flavor and texture were very pleasing. Not too hot. Some added hot sauce, but the flavor really didn't need anything more. Will make this again.
This was so good and quick! They only had the Hot salsa at the store, but it turned out perfect!! Everyone, including picky kids, loved it!!
We thought this was excellent. My husband who is Mexican and I picked this recipe out together. I was hesitant because of some of the negative reviews. First of all it seems this is one of those recipe you make by heart but don't really measure things out. So for a beginner cook it may not turn out as well following the directions exactly. I have been cooking by heart for 19yrs. Let me tell you what I did. I started by first browning the meat only for a couple of minutes(just brown quickly on the outside),remove from pan keep covered. Then I cooked the potatoes until lightly browned then added the onions, finished cooking until the potatoes and onions were soft. Then I put the meat back in(drained off all accumulated juices)and added the salsa and simmered for a couple of minutes. Also the salsa casera was confusing. Our store had different "kinds". Big 29oz cans hot(what I bought because I doubled the recipe), small 7oz cans hot and glass jars that resemble a picante sauce mild and medium. All said Herdez salsa Casera?? Well the metal can is more Rotel tomato type not picante salsa. Loved the canned casera we picked. Served in corn tortillas with sour cream on mine. Sorry for the long review. Just trying to help.
Great recipe. Added some garlic powder and 2 tbs of goya alcaparrado. There are so many variations you can do but this is delicious and true to cooking time! The meat was perfectly tender when i cooked it according to the recipe. Thanks for posting. This is the kind of thing i grew up with!
awesome recipe!!!!! as the others said true to cooking time and a all out wonderful dish!!!
Really good recipe but if you add a can of el pato red sauce OMG it becomes unbelievable.
* Percent Daily Values are based on a 2,000 calorie diet.
Rosa's Carne con Pappas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 82
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