Main Dish

Masa Crusted Potatoes with Chili Braised Beef

  • Ready Time: 140min
    No Reviews
  • Prep Time: 20min
    Cook Time: 120min
  • Potato Type: Reds
    Cuisine: Mexican
  • Serves: 6
Share on Print

Description

Recipe by: Potatoes USA

Red potatoes coated in corn flour and sauteed until crisp, a perfect pairing for slow braised beef in a smoky red chili sauce.

Ingredients

Chili Braised Beef:

  • 6 each (60g) Dried Guajillo Chilies
  • 2 each (4g) Dried Arbol Chilies
  • 1 each (150g) Medium Size Yellow Onion, peeled and sliced in half
  • 2 teaspoons (2g) Dried Oregano
  • 1 teaspoon (2g) Kosher Salt
  • 3 each (15g) Garlic Cloves
  • ½ tablespoon (4g) Cumin
  • 3 tablespoons (20g) Ancho Chili Powder (Smoked Paprika can be subbed)
  • 4 cups (960 ml) Beef Stock (Beef Broth can be subbed)
  • 2 each (~1g) Bay Leaves
  • 2 pounds (907g) Beef Chuck Roast, cut into 2-inch pieces
  • 2 tablespoons (30ml) Vegetable Oil

Masa Crusted Potatoes:

  • 2 pounds (907g) Red Potatoes, sliced ½-inch thick
  • As Needed Cold Water
  • 1 tablespoon (8g) Kosher Salt
  • 1-1/2 cups (204g) Masa Harina (Corn Flour for Tamales and Tortillas)
  • As Needed Olive Oil
  • 1 tablespoon Sea Salt

Preparation
Prep Time: 20min | Cook Time: 120min

  1. Begin by taking the seeds and the stems out of the dried chilies, then heat a cast iron pan over medium-high heat. When the pan is hot, add the dried chilies and toast them for 1-2 minutes on each side or until the chilies are fragrant, be sure not to burn the chilies or they will be bitter.  Remove them from the heat and set aside.
  2. In the same cast iron pan char, the onion by placing it flat side down. The onion should take about 4-5 minutes to develop some color, you want the onion almost burned, this is going to add lots of deep flavor to the sauce.
  3. Place the onions and the toasted chilies into a large heavy bottomed pot along with the oregano, salt, garlic, cumin, and chili powder. Cover with the beef stock and the bay leaves.
  4. Bring the liquid to a boil over medium-high heat and reduce it to a simmer. Cook this for about 20 minutes or until the chilies are hydrated.
  5. Using a slotted spoon, transfer the chilies, garlic, and the onions to a blender, making sure you discard the bay leaves. Puree until smooth, use some of the liquid if you need to. Return the pureed chili sauce to the pot.
  6. Using the cast iron pan from earlier, sear the beef by placing the pan over high heat. Add the oil and sear the beef until it is nice and brown (should take about 5-6 minutes). Do not overcrowd the pan, as the beef will just steam and not develop a good crust, so work in batches if necessary.
  7. Add the browned beef to the pot with the chili sauce and bring to a simmer over medium heat. Place a lid on the pot and simmer for about 90 minutes or until the beef is tender. Depending on the amount of fat in the meat, you may have to skim some of the fat off the top of the sauce. During the last 20 minutes of cooking remove the lid so the sauce can reduce some.
  8. While the beef is simmering, prepare the potatoes by placing them into a pot filled with the water.  Add the salt and place the pan over medium-high heat. Cook the potatoes for about 15 minutes or until they are just barely cooked.
  9. Drain the potatoes and allow the potatoes to cool for about 10 minutes.  Place the potatoes into a large resealable bag and add the Masa. Give them a shake until the potatoes are coated with the masa.
  10. Add olive oil to a heavy-bottomed pan, enough to generously coat the bottom. Heat the pan over medium-high heat and fry the potato slices until they are crisp and golden. Set aside, season with the salt, and keep them warm in a 200 F (~93 C) oven until ready to serve.
  11. When you are ready to serve, arrange some of the masa potatoes on a plate and spoon some of the beef off to the side of the potatoes. Optional garnishes include diced onion, sliced radish, and fresh cilantro. Enjoy!

Nutrition

Calories370
Fat6g
Sodium1160mg
Cholesterol75
Vitamin C14.3mg
Carbohydrates48g
Fiber6g
Protein31g
Potassium946mg
Sugar3g

Reviews

Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel