Tender chunks of beef are slowly simmered with baby potatoes in a rich homemade red chile sauce until melt-in-your-mouth tender. Served with creamy refried beans and classic Mexican macaroni salad, this hearty plate is a true Mexican home-style comfort meal found on family tables across northern and central Mexico.

Recipe Information

Prep Time: 20 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 50 minutes

Servings: 6

Ingredients:

For the Beef

2½ lbs beef chuck roast, cut into large cubes

2 tablespoons vegetable oil

1 medium white onion, sliced

5 garlic cloves, minced

4 small Yukon Gold potatoes

2 bay leaves

Salt and black pepper to taste

Homemade Red Chile Sauce

5 dried guajillo chiles

2 dried ancho chiles

2 Roma tomatoes

¼ white onion

3 garlic cloves

2 cups beef broth

1 tablespoon tomato paste

1 teaspoon ground cumin

1 teaspoon Mexican oregano

½ teaspoon smoked paprika

Side Dishes

Refried Beans

3 cups cooked pinto beans

2 tablespoons lard or vegetable oil

2 garlic cloves

Salt to taste

Mexican Macaroni Salad

2 cups cooked elbow macaroni

½ cup mayonnaise

¼ cup Mexican crema

½ cup diced carrots

½ cup peas

Salt and pepper

Instructions

Step 1: Prepare the Chile Sauce

Remove the stems and seeds from the dried chiles.

Toast them lightly in a dry skillet for about 20 seconds per side.

Soak in hot water for 15 minutes.

Roast the tomatoes, onion, and garlic until lightly charred.

Blend together:

Softened chiles

Tomatoes

Onion

Garlic

Beef broth

Tomato paste

Cumin

Mexican oregano

Smoked paprika

Blend until smooth and strain.

Step 2: Brown the Beef

Season the beef generously with salt and pepper.

Heat the oil in a Dutch oven.

Brown the beef on all sides until deeply caramelized.

Add the onion and garlic and cook for 3 minutes.

Pour in the chile sauce.

Add the bay leaves.

Cover and simmer over low heat for 2 hours.

Step 3: Add the Potatoes

Add the whole baby potatoes during the last 30 minutes of cooking.

Continue simmering until both the beef and potatoes are fork-tender and the sauce has thickened.

Step 4: Make the Refried Beans

Heat the lard in a skillet.

Cook the garlic until fragrant.

Add the cooked pinto beans and mash until creamy.

Season with salt and cook for 8–10 minutes.

Step 5: Prepare the Macaroni Salad

Combine the cooked macaroni with mayonnaise, crema, carrots, peas, salt, and pepper.

Chill for at least 30 minutes before serving.

Step 6: Serve

Arrange the beef and potatoes on one side of the plate.

Add a generous scoop of creamy refried beans.

Finish with a serving of chilled Mexican macaroni salad.

Serve with warm corn tortillas or fresh flour tortillas.

Chef’s Tips

Chuck roast becomes incredibly tender after slow simmering.

Straining the chile sauce creates a smooth, authentic texture.

Let the stew rest for 15 minutes before serving for even deeper flavor.

This dish tastes even better the next day.

Storage

Refrigerator: Up to 4 days.

Freezer: Up to 3 months.

Reheat: Warm gently on the stovetop with a splash of beef broth.

Serving Suggestions

This authentic homemade Mexican meal pairs perfectly with:

Warm flour or corn tortillas

Mexican red rice

Fresh avocado slices

Pickled jalapeños

Salsa roja

Lime wedges

Agua de jamaica or horchata

Final Thoughts

This Authentic Mexican Carne de Res con Papas is a classic homemade comfort meal featuring fork-tender beef, buttery potatoes, rich red chile sauce, creamy refried beans, and refreshing macaroni salad. It’s a satisfying family-style dish that’s perfect for Sunday dinners, gatherings, or any time you crave traditional Mexican home cooking.