Carne Con Chile Rojo Recipes

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CHILE CON CARNE ROJO, SONORAN STYLE



Chile Con Carne Rojo, Sonoran Style image

This recipe came to me in a cookbook published as a fund-raiser by the faculty of the school where I taught. I've used it for thirty years or so, making so many changes along the way that it is now truly "my" recipe. Enjoy!

Provided by AzArlie

Categories     Meat

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 10

6 lbs beef roast (I find it's usually cheaper to buy a roast and cut it up myself) or 6 lbs stewing beef (I find it's usually cheaper to buy a roast and cut it up myself)
16 ounces red chili paste (sold in Arizona by Santa Cruz Chile, or you can make your own like this one Hatch Red Chili Sauce)
4 -6 bay leaves
1 medium onion, chopped
ground pepper
1 cup flour
1 cup shortening
1/4 teaspoon garlic powder (or fresh minced garlic, to taste)
1 -2 teaspoon dried oregano (to taste)
1/4-1/2 teaspoon ground cumin

Steps:

  • Put the cut-up beef in a dutch oven or similar large kettle, cover with water and boil with salt, pepper, garlic, onion, and 3-4 bay leaves. Boil until meat is tender.
  • Remove bay leaves and throw them away. Remove the meat.
  • Pour the liquid into another container. (I use a good-sized plastic pitcher.).
  • Stir the chili paste into the liquid. ( Or use 8 ounces of the paste and 8 ounces of made-from-scratch chile sauce. Or if you have an asbestos tongue, skip the commercial stuff entirely!).
  • Melt shortening in the bottom of the kettle. Add flour and cook until brown, stirring almost constantly.
  • Add 10 cups or so of the beef stock/chile mixture gradually, while stirring. (It's like making gravy.).
  • Reduce heat and add oregano, cumin, more garlic, and salt to taste.
  • Stir in the meat.
  • DO NOT add tomatoes, tomato sauce, tomato paste, stewed tomatoes, or any other tomato product!
  • Serve with flour tortillas and refried beans. Or make your own burros and serve it that way. Left overs (if any) freeze well.

Nutrition Facts : Calories 385.8, Fat 30.8, SaturatedFat 11.1, Cholesterol 78.2, Sodium 67.2, Carbohydrate 4.5, Fiber 0.2, Sugar 0.2, Protein 21.4

CARNE CON CHILE ROJO (CHUCK BRAISED IN CHILE)



Carne con Chile Rojo (Chuck Braised in Chile) image

Claudia Serrato's work studying the history of indigenous Mexican foodways informs her annual holiday tamaladas, where family and friends in her community gather to fill tamales with cacao, vegetables, flowers or bison braised in red chile. The meat is first braised until very tender, then dressed in a purée of smoky chiles and garlic, before it's stuffed into fresh masa. Ms. Serrato makes her own nixtamal with blue corn, soaking it with cal and grinding it in her outdoor kitchen, though you can buy fresh masa or hydrate freshly ground nixtamal if you prefer.

Provided by Tejal Rao

Time 4h30m

Yield Serves 4 to 6 (about 4 cups)

Number Of Ingredients 17

2 tablespoons maple or raw sugar
1 tablespoon coarse sea salt
2 pounds boneless bison or beef chuck roast
1/4 cup olive oil
4 cups vegetable broth
2 ripe tomatoes
1/2 medium white onion
10 dried California or New Mexico chiles (2 1/2 ounces)
2 fresh sage sprigs
2 fresh or dried bay leaves
1/2 cup pure maple syrup
10 dried guajillo chiles, stemmed
4 dried chiles de árbol, stemmed
2 garlic cloves, peeled
1/4 medium white onion
1 teaspoon coarse sea salt, plus more to taste
2 tablespoons olive oil

Steps:

  • To make the bison: Heat oven to 275 degrees.
  • Sprinkle the sugar and salt all over the roast. Heat the oil in a large Dutch oven over high heat. Add the roast and sear until dark brown on all sides, 7 to 10 minutes. Transfer to a plate and reduce the heat to medium. Carefully add 1 cup broth (the hot fat will spatter) and scrape up all the browned bits from the pan. Return the roast and any accumulated juices to the Dutch oven and add the tomatoes, onion, chiles, sage, bay leaves, syrup and remaining 3 cups broth. Bring to a boil, then cover and transfer to the center of the oven.
  • Braise until the meat is very tender, about 3 1/2 hours. A fork should slide through easily. Uncover and cool for 15 minutes, then transfer the roast to a large bowl. Finely shred the meat using your hands if cool enough to handle or with two forks. Strain the cooking liquid and reserve.
  • To make the chile rojo: Bring a medium saucepan of water to a boil. Add all of the dried chiles, reduce the heat to medium, and simmer steadily until softened and lighter in color, about 10 minutes. Transfer the chiles to a blender, along with the garlic, onion, salt and 2 cups of the braising liquid. Save any remaining braising liquid for another use (see Tip). Blend until very smooth.
  • Heat the oil in a large, deep skillet over high heat until shimmering. Carefully add the chile sauce (it will splatter) and immediately reduce the heat to medium. Simmer, stirring often, until thickened and brick red, 8 to 10 minutes. Add the shredded meat and any accumulated juices and stir to evenly coat. Reduce the heat to low and simmer for 10 minutes. Season to taste with salt. Serve immediately or cool to room temperature to use as a filling for tamales. The sauced braised meat can be refrigerated for up to 5 days or frozen for up to 3 months.

CARNE CON CHILE ROJO



Carne con Chile Rojo image

Beef slices are simmered together with a chile-tomato sauce in this spicy and delicious main dish.

Provided by Rosa Isel

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 6

Number Of Ingredients 7

2 tomatoes, chopped
10 fresh chile de arbol peppers, chopped
1 clove garlic
2 teaspoons vegetable oil
2 pounds beef chuck roast, cut into 1/4-inch slices
salt and pepper to taste
1 cube tomato-flavored bouillon

Steps:

  • Cook the tomatoes and peppers together in a small saucepan, or in the microwave until softened. Place into the bowl of a blender with the garlic clove, and puree until smooth.
  • Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the beef with salt and pepper to taste, then fry in the skillet until no longer pink.
  • Once cooked, pour in the tomato puree, and add the bouillon cube. Stir until the bouillon cube dissolves, then cook for 3 minutes.

Nutrition Facts : Calories 279.8 calories, Carbohydrate 8.9 g, Cholesterol 68.8 mg, Fat 18.7 g, Fiber 1.6 g, Protein 19.5 g, SaturatedFat 7 g, Sodium 51.3 mg, Sugar 1.2 g

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