- Carne con papas or papas con carne.
However you say it, this is a delicious and hearty meal
that we love to eat at home.
And it's also another one of my mom's specialties.
My mom's gonna kind of oversee what I'm doing today,
just to make sure I don't screw up.
Right, Mom?
- Right.
- (chuckles) 'Cause I like to mix and match
and try different things.
And that's what I love about this dish
and about Tex-Mex or Mexican recipes in general,
is that they really are pretty easy to make
if you have a good recipe.
We make it often with picadillo, which is ground beef,
but I prefer it with cubed up beef.
Today, we're gonna be using sirloin meat.
This dish calls for one and a half pounds of meat,
two russet potatoes, half an onion,
a third of a green bell pepper, one roma tomato,
one bay leaf, two garlic cloves,
about two tablespoons of tomato sauce,
and enough chicken broth to cover the dish
until it cooks to delicious perfection.
Folks, I'm ready to get started.
I think our oil is nice and hot.
We're gonna add our meat.
(pan sizzles)
Oh, yeah, baby.
You notice that it stopped sizzling.
That's 'cause the cold meat hit the pan,
and it cooled off the pan.
All right.
Pan's starting to come up to temperature again.
You see how all that moisture's coming outta the meat?
That searing action is part of the whole flavor process.
So we're ready.
(pan sizzling) There we go.
That's what we want to hear.
We are ready to start browning this meat.
And I have my stove on high, on after-burner high.
It's hot.
Now I'm gonna lower it down a little bit.
We just want to get that meat nice and brown a little bit.
(pan sizzling)
I like to put onions when the meat's starting
to brown a little bit.
You can add 'em earlier or later,
however you wanna do it's fine.
You know, I thought I cut these potatoes kind of small.
They don't look so small no more. (pan sizzling)
Size of the potato will determine how long it takes
for them to get cooked as well.
So now we're gonna go ahead and add our bell peppers
and our tomatoes as well.
And away we go, folks.
All right, we're gonna saute this just a little bit longer.
What's it look like, mama?
Potatoes are a little big.
- Yes, they are a little big. (cook laughs)
He'll learn. He'll learn.
- I have somebody watching over me.
- Always.
- All right, we're gonna go ahead and put this in here.
(pan sizzling)
Oh, I like that sizzly sound.
All right, now we're gonna add our tomato sauce.
It's about two tablespoons.
Time to add the rest of the liquid.
- That smells really good, Arnie.
- (laughs proudly) I was gonna say the aroma,
it's really, really good.
Thanks, Mom.
We are ready to add the chicken stock.
We had three cups of chicken broth.
There's not an exact measurement,
like how we say, it just depends on your overall dish.
All right, now, before we put the lid,
we're gonna put two teaspoons of OG.
The original all-purpose seasoning, salt, pepper, garlic.
That's what people have used to make amazing dishes
for centuries, that makes this dish amazing too.
The only thing we have left to put in our pot is a bay leaf.
Mom says this is a big bay leaf, to use half.
(leaf crunches) So, I'm gonna follow mom's orders.
She's been doing this longer than I have.
It's time to put the lid on,
(glass clinks) so I'm gonna grab my lid over here.
Right now, I'm still on high heat.
I'm gonna turn the heat down a little bit.
This is gonna cook for about 20 minutes,
before the potatoes get soft.
We're gonna take a quick peek at it,
just mainly to show you guys how
that's boiling a little fast for me.
So, I'm gonna turn the heat down just a little bit.
I want a nice simmer. (glass clinks)
A little bit slower simmer brings out the flavor
of all the ingredients.
When you boil it too fast,
it kind of just cooks some of that flavor out.
In my opinion, I like it to simmer,
and everything kind of just blends really, really well.
And it makes everything delicious.
All right, we'll be back in a little while,
and show you guys to finished dish.
Our papas con carne is done.
Meat and potatoes, baby.
That's the way we roll in my house.
I mean, I know that I say this all the time,
but this is another one of our favorite meals.
This is one of the ones I grew up with.
This is something I could eat two or three times a week.
It's just that good, folks.
Let's take a look at it.
(cook whistles)
While we were relocating the cameras,
as soon as this was about done,
we added one tablespoon of flour
with a little bit of cold water.
That thickens up the broth a little bit,
makes it a little bit soupier.
Makes it really, really nice.
See? They smash real quick and easy.
(utensil clinks)
That's when your potatoes are perfectly done.
Mom's gonna take a bowl too.
And she's gonna tell me if it's gonna pass the test or not.
- More potatoes. I like potatoes.
Oh, she likes potatoes, more potatoes.
Guys and gals, look at that.
Meat and potatoes, baby.
All day long, meat and potatoes.
All right, friends.
Here we go.
Mama has a little bowl and I have a big bowl.
Let's let mom taste first, see what she says.
(cook chuckles)
Good stuff?
- Good stuff.
- Doesn't everything I make always turn out,
like, really awesome?
- Yeah, yeah, okay.
- She don't like to admit it, but it's true.
(both laugh)
All right, I'm gonna taste the meat first. (utensil clanks)
- Got to add chili.
- Mm. Oh yeah.
Oh yeah, that's good.
That's one of the things I like about the sirloin meat.
It's nice and soft, has a good beefy taste.
I'm trying chunky potato. (utensil clanks)
Mm.
Now that's good.
That is so good.
This is a hot, hot, hot jalapeno and serrano salsa,
store-bought HEB tortillas, one of our favorite.
Fold them up.
Take a big old bite.
Tortilla.
Mm.
Or you can dip the tortilla like that.
Mm, mm, mm, mm, mm, mm.
Mm, mm, mm, mm, mm, mm, mm, mm. (grunting happily)
Mama, thank you so much for helping me.
Thank you for pointing me in the right direction
on cooking all these amazing dishes.
Guys, I hope you like this video.
I hope you get some value out of it.
I promise if you try this, you're gonna love it.
If you do, tell us what you think about it in the comments.
If yours is a little different,
go ahead and put it in the comments below.
We love to read what other people do too.
Don't forget, if you wanna buy some of our Pitmaster OG rub,
It is at pitmaster.us
If you wanna kick it up a couple of notches, get the wow.
Also at pitmaster.us
If you wanna improve your barbecue game,
come see us at pitmasterclass.us
Thanks for watching, folks.
Keep the smoke light and make it wow.
Alamo, wow.
Wow! I do it faster.
- A lot of people go like that.
I can't go like that.
- I do it like that.
- Yes. I know.
- Just because we do it a certain way
and you do it a different way,
doesn't mean I'm right or you're wrong.
Well, actually you're wrong.
No, actually.
It doesn't have to be cubed up too small.
- Make it small.
- Mama says she likes it small.
So we're gonna do it mama's way today.
Oh, I didn't serve myself.
It would help if I had something in the boat, right.
(both laugh)
That's not small.
What do you mean by small, then? Smaller?
- Smaller.
- Geez!
- He'll learn. He'll learn.