CARNE CON CHILE ROJO
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
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
CARNE CON CHILE ROJO RECIPE
Carne Con Chile Rojo is a delicious chile recipe made with Mexican chilies, beef, broth, vegetables, and spices. It is a great recipe for spice lovers and gets ready in no time. You can serve it with fresh tortillas.
Provided by Yamini Rathore
Categories Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Take a blender and put hot broth and chilies in it.
- Wait for the chillies to get softened for about 10 minutes.
- Meanwhile, sauté the garlic and onions in a pan until they are soft. Add these onions and garlic into the blender. Also, add chilies, cumin, tomatoes, coriander, salt, and pepper to it. Blend this mixture until it becomes smooth.
- Now, heat olive oil in a pan and add butter to it. Sauté the chuck roast and chilies in it for about 3-4 minutes.
- Then, season the chick roast with salt, Mexican oregano, and pepper. Remove the pan from heat and pour the blended sauce into this pan. Mix it well with the chuck roast.
- Take an instant pot and transfer the chuck roast and the sauce in it. Put on its lid and cook it for 25 minutes. When done, let the pot to depressurize on its own.
- Add salt and pepper as per your taste. Serve it hot along with freshly cooked tortillas.
Nutrition Facts : Calories 279.8 kcal, Protein 19.5 g, Carbohydrate 8.9 g, Fiber 1.6 g, Sugar 1.2 g, Fat 18.7 g, Cholesterol 68.8 mg, ServingSize 1 serving
CARNE CON CHILE ROJO(BEEF AND RED CHILE)
Steps:
- Preheat 3 tablespoons of oil to medium heat for a few minutes. Add the dried chiles and cook for 2 to 3 minutes. Add the onion, garlic and cumin seeds and cook for 3 more minutes. Add the 2 cups of broth and cook for 5 to 7 more minutes or until dried peppers have become soft.
- Transfer all of the ingredients from the skillet with chiles into the blender. Season with salt and pepper to taste, using a kitchen towel to hold down the lid to the blender, blend on high until smooth. Taste for salt. Strain chile sauce into a large bowl using a wire mesh strainer. Set aside.
- In that same skillet, add 2 more tablespoons of oil and preheat for a few minutes. Season the beef with salt and pepper and place into hot oil. Cook and sear until golden brown on most sides. Add the strained chile sauce, remaining broth and spices. If you like the a carne con chile with more broth, add all of the remaining broth. Bring to a boil, reduce to a simmer. Taste for spices and cover partially while is slow simmers for the next 2 to 2 1/2 hours or until the beef becomes tender. Serve with your favorite sides and warm, homemade flour totillas.
CARNE CON CHILE ROJO (CHUCK BRAISED IN CHILE)
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
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.
CHILE CON CARNE ROJO, SONORAN STYLE
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
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
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