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Rosa's Carne con Pappas
July 20, 2013

We thought this was excellent. My husband who is Mexican and I picked this recipe out together. I was hesitant because of some of the negative reviews. First of all it seems this is one of those recipe you make by heart but don't really measure things out. So for a beginner cook it may not turn out as well following the directions exactly. I have been cooking by heart for 19yrs. Let me tell you what I did. I started by first browning the meat only for a couple of minutes(just brown quickly on the outside),remove from pan keep covered. Then I cooked the potatoes until lightly browned then added the onions, finished cooking until the potatoes and onions were soft. Then I put the meat back in(drained off all accumulated juices)and added the salsa and simmered for a couple of minutes. Also the salsa casera was confusing. Our store had different "kinds". Big 29oz cans hot(what I bought because I doubled the recipe), small 7oz cans hot and glass jars that resemble a picante sauce mild and medium. All said Herdez salsa Casera?? Well the metal can is more Rotel tomato type not picante salsa. Loved the canned casera we picked. Served in corn tortillas with sour cream on mine. Sorry for the long review. Just trying to help.

  1. 21 Ratings

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