Green Chile, Papas & Beans with Chicos
Instructions:
1. Cook the beans:
Rinse beans and boil with onion and garlic in water (about 4–6 cups).
Simmer 1.5–2 hours until soft. Salt at the end.
Optional: Add chicos during the last 45 minutes of cooking.
2. Make the green chile beef stew:
In a large pot, heat oil and brown the beef.
Add garlic and onion, cook until softened.
Stir in green chiles, tomato (if using), cumin, and broth/water.
Simmer 30–45 min until beef is tender and sauce thickens.
Adjust salt and pepper to taste.
3. Cook the papas:
Heat oil in a skillet over medium heat.
Add diced potatoes and seasonings.
Pan-fry until golden and crispy outside, soft inside (about 15–20 min), stirring occasionally.
4. Make the tortillas:
Mix flour, salt, and baking powder. Add lard and mix until crumbly.
Slowly add warm water and knead until soft dough forms.
Divide into 8 balls. Rest 10 min.
Roll into circles and cook on a hot comal or skillet 1–2 min per side.
5. Assemble the plate:
Serve a scoop of green chile beef, a side of papas, beans (with chicos), and fresh warm tortillas folded on top.
🌟 Pro Tips
Use fresh-roasted Hatch chiles for best flavor — peel and seed them after roasting.
Chicos give a sweet, smoky flavor. If you can’t find them, leave them out or sub with corn kernels.
Cook extra tortillas… they disappear fast! 🫓