Rosa's Carne con Pappas Recipe - Allrecipes.com
Rosa's Carne con Pappas Recipe
  • READY IN 32 mins

Rosa's Carne con Pappas

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    17 mins
  • READY IN

    32 mins

Directions

  1. Heat olive oil in large skillet.
  2. Add diced potatoes and cook for 10-12 minutes, stirring occasionally, until potatoes begin to soften. Add onions, salt, pepper, sliced meat.
  3. Cover and simmer for 5 minutes.
  4. Add HERDEZ® Salsa Casera and stir. Simmer for 2-3 minutes.
  5. Serve directly from pan or from a large bowl.
Kitchen-Friendly View

Footnotes

  • For additional color and flavor, add thin slices of red and yellow bell pepper.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2011

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.

 
Most Helpful Critical Review
Jul 15, 2013

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.

 

19 Ratings

May 03, 2012

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.

 
Dec 14, 2011

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!!

 
Jul 20, 2013

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.

 
Nov 02, 2011

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!

 
Jan 12, 2012

awesome recipe!!!!! as the others said true to cooking time and a all out wonderful dish!!!

 
Apr 24, 2014

Really good recipe but if you add a can of el pato red sauce OMG it becomes unbelievable.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 370 kcal
  • 19%
  • Carbohydrates
  • 43.2 g
  • 14%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 24.4 g
  • 49%
  • Sodium
  • 1366 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

The Season’s Best Sides
The Season’s Best Sides

Complete the meal with your favorite holiday side dishes.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Taqueria-Style Tacos (Carne Asada)

See how to make authentic taqueria-style beef tacos.

Carne Asada Grinder

Make the traditional Mexican beef dish into a super-satisfying sandwich.

Flank Steak Roulade

Watch Chef John butterfly, stuff, roll, and braise delicious flank steak.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States