Papas con Carne de Cachete
With all of the buzz surrounding the world soccer tournaments, and more importantly, how equipo Méxicois still in it to win it, I find myself inspired to make delicious platillosfor the next watch party. Since we have to adapt to different time zones for the global games I must also be conscious of my fiestamenu for some of these early morning matches. Fortunately, my great grandma Angie handed down her recipe for papas con carne, which is timeless and can be served morning, noon, or night.That’s the great thing about Mexican breakfast – it knows no time constraints so regardless of when you’re watching the games, this dish can work.
One of the things I love about soccer is how it brings people together from all over the world and all facets of life, to support their favorite team. In our family, summer fútbolis a celebration of heritage, familia, andcomida.And since we’re always looking for an excuse to entertain, it provides us with the perfect reason to gather around food while enjoying the partidos.
As with any Mexican fiestathat I host, I am used to preparing food for at least 25 people since our tribe is so large. I understand that for some people, hosting groups of even five can be intimidating, which is why this week I’m sharing a cherished family recipe that can be made in a large batch to eliminate some of the stresses associated with cooking for the masses.
We grew up eating papas con carnefor breakfast with tortillas and frijolitosor wrapped up in a warm flour tortilla, to-go. While Grandma Angie’s original recipe calls for sirloin steak, I’ve been experimenting with different cuts of meat and found that cachete de res(beef cheek meat) also works well because it lends itself to slow cooking or braising. The longer cooking process allows for the medley of flavors to meld together and create a dish that is delicioso. ¡Buen provecho y buena suerte, Mexico! Be sure to check out @lolascocinaon Instagram for a fútbol-themed giveaway.
Papas con Carne de Cachete
- Rumba® Beef Cheekmeat
- 2 tablespoons cooking oil
- 3 pounds Rumba Meats Beef Cheek Meat, chopped into 2-inch cubes
- 3 pounds potatoes, diced into 1-inch cubes
- ½ onion sliced into half rings
- 3 garlic cloves, minced
- 2 14-ounce cans whole peeled tomatoes
- Salt, to taste
- Heat cooking oil in a large, deep pan over medium heat. Once hot, brown meat and then add onion and garlic.
- Once meat is brown and onions have become translucent, add potatoes.
- Using hands, break up and squeeze whole tomatoes into the mixture before adding the rest of the juice from can.
- Season with salt.
- Cover and turn every 15 minutes until potatoes and meat are tender, about 1½ hours.
- Serve with warm flour or corn tortillas, a fresh pot of beans, and your favorite salsa.