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Ground Beef in Salsa Verde (Carne Molida en Salsa Verde)

This Ground Beef in Salsa Verde, or Carne Molida en Salsa Verde, is the kind of cozy dinner that brings everyone to the stove. Savory ground beef, tender russet potatoes, roasted poblanos, and toasted tomatillo salsa come together in a hearty Mexican home style meal made for sharing around the table.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 6

Equipment

Ingredients
  

Salsa Verde

  • 1 lb milpero tomatillos husk removed and rinsed
  • 2 garlic cloves
  • 1/4 white onion
  • 2 jalapeños
  • 2 serrano peppers
  • 1/2 bunch cilantro
  • 1 cup water
  • Salt to taste

Ground Beef Mixture

  • 2 lbs ground beef
  • 1/2 small white onion finely diced
  • 2 garlic cloves minced
  • 3 russet potatoes peeled and diced
  • 2 large poblano peppers roasted, peeled, and diced
  • 1 tsp Mexican oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 1 tbsp chicken bouillon

Instructions
 

Salsa Verde

  • Heat a comal or skillet over medium high heat and add the milpero tomatillos, 2 garlic cloves, 1/4 white onion, 2 jalapeños, and 2 serrano peppers.
  • Toast everything, turning as needed, until softened and lightly charred.
  • Transfer the toasted tomatillos, onion, jalapeños, serranos, and garlic to a blender.
  • Add the cilantro, 1 cup water, salt to taste, and blend until smooth and set aside.
  • Roast the 2 large poblano peppers over an open flame or under the broiler until the skins begin to blister.
  • Keep roasting the poblanos, turning as needed, until the skins are nicely charred.
  • Remove the poblanos from the heat. Place the hot poblanos in a sealed bag and let them steam for 10 minutes.
  • Peel off the skin, open the poblanos, and remove the seeds if desired. Dice the roasted poblano peppers and set aside.
  • Heat a large skillet or pot over medium heat. Add the 1/2 small white onion, finely diced, and cook for about 2 to 3 minutes until slightly softened.
  • Add 2 garlic cloves, minced, and cook for 30 seconds until fragrant.

Beef Skillet

  • Add the 2 lbs. ground beef into the pan with the onions and garlic cloves. Break up the ground beef as it cooks.
  • Stir in the 1 tsp Mexican oregano, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cumin, 1/2 tsp black pepper, and 1 tbsp chicken bouillon.
  • Continue cooking until the ground beef is browned and crumbled.
  • Add the 3 russet potatoes, peeled and diced. Stir to coat the potatoes in the seasoned beef mixture.
  • Add the toasted poblano chiles.
  • Stir everything together until evenly combined.
  • Pour in the salsa verde and stir everything well.
  • Bring to a gentle simmer, cover, and cook for 15 to 20 minutes until the potatoes are tender.
  • Uncover and stir. Taste and adjust salt if needed.
  • Serve with warm tortillas, rice, beans, and avocado.

Notes

Roasting the tomatillos, onion, garlic, and chiles adds deeper flavor to the salsa verde.
Let the poblano peppers steam in a sealed bag after roasting so the skins peel off easily.
Dice the potatoes into small even cubes so they cook evenly.
If the mixture looks dry while simmering, add a small splash of water to loosen the sauce.
Taste the final dish before serving and adjust salt if needed.
Serve with warm tortillas, rice, beans, and avocado.
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