A comforting, hearty plate with tender beef and roasted green chile stew, seasoned papas (potatoes), slow-cooked beans, and fresh flour tortillas. A true taste of the Southwest!
1.Ingredients:
For the green chile beef stew:
1.5 lbs beef stew meat (chuck or round), cut into bite-sized cubes
1 tbsp lard or vegetable oil
2 cups roasted Hatch green chiles, chopped
1 tomato, diced (optional)
2 cloves garlic, minced
1/2 onion, diced
1.5 cups water or beef broth
Salt and pepper to taste
Optional: 1/2 tsp cumin
For the papas (seasoned potatoes):
3 medium russet potatoes, peeled and diced
1 tbsp oil or bacon fat
1/2 tsp garlic powder
1/2 tsp black pepper
Salt to taste
For the beans:
1.5 cups dried pinto beans (or 1 can, drained and rinsed)
1/2 onion
1 garlic clove
Salt to taste
For the chicos (optional addition):
1/2 cup chicos (dried corn kernels), soaked overnight
For the tortillas:
2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
2 tbsp lard or shortening
3/4 cup warm water
2.Make the Papas (Seasoned Potatoes)
Heat 1 tbsp oil or bacon fat in a pan over medium heat.
Add diced potatoes. Season with salt, pepper, and garlic powder.
Stir to coat potatoes in the fat and seasonings.
Cover and cook 15–20 minutes, stirring occasionally.
When potatoes are soft inside and crispy outside, remove from heat.
Tip: Don’t overcrowd the pan — crispiness needs space.
🫘 3. Make the Beans
If using dried beans (1.5 cups):
Rinse beans, remove debris.
Add to a pot with 1/2 onion and 1 garlic clove.
Cover with water (about 2 inches above beans).
Bring to a boil, then reduce to low.
Simmer 1.5–2 hours until tender.
Add salt only at the end (salting early prevents softening).
If using canned beans:
Drain and rinse.
Heat in a pot with a splash of water, onion, and garlic.
Simmer 10 minutes.
Salt to taste.
🌽 4. Prepare the Chicos (if not added to stew)
If you’re serving them separately:
After soaking overnight, drain chicos.
Place in a small pot, cover with fresh water.
Simmer 1 hour until tender.
Salt at the end.
(If you added them directly to the stew earlier, skip this.)
🫓 5. Make the Homemade Flour Tortillas
Instructions:
Mix dry ingredients
Combine flour, salt, and baking powder.
Add fat
Add lard/shortening.
Rub into the flour with your fingers until it looks like coarse crumbs.
Add warm water
Pour in gradually while mixing until dough forms.
Knead
Knead 3–5 minutes until smooth.
Rest
Cover dough and let it rest 20 minutes (this makes softer tortillas).
Shape
Divide into 8–10 balls.
Roll each out into a thin circle.
Cook
Heat a skillet to medium-high.
Cook each tortilla 30–45 seconds per side until blistered and lightly browned.
Keep warm
Wrap cooked tortillas in a towel.
🍽️ 6. Assemble the Plate
Spoon green chile beef stew (with or without chicos) into a bowl/plate.
Add a side of papas.
Add a scoop of beans.
Serve with warm flour tortillas.
Optional: add cheese, cilantro, lime, or extra roasted chile.