Beef In A Red Chili Sauce Recipes

BRAISED BEEF AND RED CHILES

Steps:

• Add the chiles and garlic to a saucepan, cover with water and bring to a boil. Remove from the heat and steep for 20 to 30 minutes. Pour off half the cooking liquid. Using an immersion blender, puree the peppers, garlic and remaining liquid until smooth. (Alternatively, you can use a regular blender. Be careful when blending hot or warm ingredients.)
• Preheat the oven to 275 degrees F.
• Heat the oil in a Dutch oven over medium-high heat. Season the chuck roast with the salt, pepper, chile powder and cumin. When the oil is hot, add the meat to the Dutch oven and brown on all sides, about 3 minutes, then remove to a plate.
• Add the tomato paste and onion to the pot and cook, stirring, for 1 minute. Add the stock, sugar, bay leaves and pepper puree to the pot and stir to combine. Return the beef to the pot and cover. Roast until the meat is fall-apart tender, 2 1/2 to 3 hours.
• Remove the bay leaves. Shred the meat in the pot and serve on warm tortillas with shaved cabbage, sour cream, lime and cilantro.

SLOW-COOKED BEEF IN RED SAUCE

Steps:

• Prepare a grill for medium-high heat. Toast the guajillo chiles, california chiles, and chiles de arbol on the grill until they are charred in spots, 8 to 10 minutes. Set aside to cool, then remove the stems and seeds and cut them in half. Put aside 6 guajillo halves. Soak the rest of the chiles in water, 10 to 15 minutes.
• Meanwhile, add the coriander, cumin, oregano, peppercorns, allspice, ginger, cloves, bay leaves, garlic and onion to a blender, and add enough of the soaked chiles to come about halfway up the blender cup. Add 1/2 cup of the chile soaking liquid and 1 cup water and process until very well blended and runny. Transfer to a large bowl. Blend the remaining soaked chiles with more water as needed.
• Heat 1/2 cup canola oil in a large saucepan over medium heat, then add the blended chile sauce and cook until it begins to simmer, about 5 minutes. Remove from the heat and set aside.
• Bring 1/2 gallon of water to a boil in a large pot.
• Meanwhile, sprinkle the beef shanks on both sides with a pinch of salt. Heat the remaining 1/2 cup oil in a large, heavy skillet over very-high heat, then sear the beef shanks until a golden crust is formed, 2 to 3 minutes on each side. Transfer the seared shanks to the pot of boiling water, then add the sauce and reserved 6 chile halves. Add the remaining 1/2 cup kosher salt to the mixture and boil over medium heat, uncovered, until the sauce reduces, 20 to 30 minutes. Cover and simmer over low heat until the meat is fork-tender, about 1 hour. Taste the sauce and add salt as needed.

BEEF ENCHILADAS WITH SPICY RED SAUCE

Steps:

• To make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, and cook and stir 1/2 cup of onion until the onion is softened, 3 to 4 minutes. Stir in 4 teaspoons of garlic, and cook and stir until fragrant, another 3 to 5 minutes, watching carefully to avoid burning the garlic. Stir in the oregano, 3 1/2 teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, the dried cilantro, salsa, tomato sauce, tomato paste, and chicken broth until the sauce is smoothly combined.
• Bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.
• While spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned. Break the meat up into crumbles as it cooks, and drain off excess grease. Mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin into the meat, and cook and stir until the onions are softened and the meat mixture is fragrant with spices, 5 to 10 more minutes. Stir in the enchilada sauce and beef broth; simmer for 5 more minutes. Stir in 1/2 cup of Mexican cheese blend, and allow the cheese to melt into the meat sauce. Reduce heat to low, and simmer the meat sauce for 30 more minutes to thicken.
• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Spray both sides of each tortilla with cooking spray, stack up the tortillas with a piece of aluminum foil between each tortilla, and wrap the stack with aluminum foil. Place the tortillas into the preheated oven to warm, about 10 minutes.
• Spread about 1/2 cup of the spicy red sauce over the bottom of the prepared baking dish. Fill each tortilla with the meat sauce, reserving about 1/2 cup of the meat sauce; roll the tortillas into enchiladas, and arrange in the baking dish, seam sides down. Pour the remaining spicy red sauce over the enchiladas. Sprinkle with the reserved 1/2 cup of meat mixture, and top with remaining 2 cups of Mexican cheese blend.
• Bake until the cheese topping is golden brown and the sauce is bubbly, about 30 minutes. Remove from oven and sprinkle with cilantro to serve.

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.

BEEF IN A RED CHILI SAUCE

Steps:

• Cube beef then dust with 2 teaspoons chili powder, salt and pepper and set aside.
• Chop all veggies, keep tomatoes separate and set aside.
• Heat a good heavy pot over medium heat for 3-4 minutes.
• Add oil.
• Add the beef in 3 batches and brown on all sides.
• Add all the veggies but the tomatoes. Add the last teaspoon of chili powder and stir.
• Add ¼ cup beef broth and reduce heat to a simmer. Simmer until most of the liquid is gone.
• Add another ¼ cup beef broth, the tomatoes and reduce again but only until there is enough liquid to mix the flour into.
• Mix in the flour well.
• Add the remaining beef broth to make a gravy consistency.
• Add the chili sauce and mix well.
• Add the browned beef, mix well. Cover and simmer for 1 hour.

CHILE BEEF STIR-FRY

Steps:

• Make a marinade by combining the fish sauce, chile peppers, and garlic in a shallow dish.
• Lay beef into the marinade, turning to coat.
• Marinate beef in refrigerator 8 hours to overnight.
• Remove the beef from the marinade and shake off excess liquid. Discard the remaining marinade.
• Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Cook and stir beef in hot oil until hot but slightly pink in the center, 3 to 5 minutes; remove from oil with a slotted spoon to a plate lined with paper towel.
• Heat remaining tablespoon peanut oil in the skillet; cook and stir asparagus in hot oil until tender, about 5 minutes.
• Pour beef stock into the pan and bring to a simmer.
• Return the beef to the pan. Add the basil and continue cooking until hot, about 1 minute more.

SLOW-COOKER BEEF WITH RED SAUCE

Steps:

• In a small bowl, combine the first 9 ingredients; set aside. , Place beef and onion in a 4-qt. slow cooker; rub beef with spice mixture. Pour tomatoes over the top; sprinkle with vinegar, gingersnaps and garlic., Cover and cook on low for 8-10 hours or until meat is tender. Stir in sugar. Serve with noodles.

BEEF SHORT RIBS WITH RED CHILI SAUCE

Steps:

• Cut 1 head of garlic crosswise in half. Place in large pot with ribs, 3 quarts water, and quartered onion. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until meat is cooked through, about 50 minutes. Strain, reserving 6 cups meat broth (discard onions and garlic). Reserve ribs.
• Preheat oven to 400°F. Wrap remaining head of garlic tightly in foil and place directly on oven rack. Place tomatoes and sliced onion on rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast garlic, tomatoes, and onion until tender, about 1 hour. Transfer tomatoes and onion to processor. Using fingers, squeeze garlic from papery skin into processor. Blend until smooth. Set tomato sauce aside.
• Place guajillo and ancho chilies in medium bowl. Add 4 cups reserved meat broth. Let stand 30 minutes. Transfer mixture to processor and blend until smooth. Strain chili sauce into medium bowl, pressing on solids in strainer with rubber spatula to extract as much liquid as possible.
• Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add chili sauce; simmer 5 minutes. Add tomato sauce, cumin, oregano, and cloves. Simmer 5 minutes. Add ribs, vinegar, and remaining 2 cups meat broth. Bring to simmer. Reduce heat to low and simmer uncovered until sauce is thick, about 50 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill uncovered until cold, then cover and refrigerate. Rewarm over medium-high heat until hot.) Serve ribs with sauce.
• Available at Latin American markets and some supermarkets.

BEEF SHORT RIBS WITH RED CHILI SAUCE

Steps:

• Cut 1 head of garlic crosswise in half.
• Place in large pot with ribs, 3 quarts water and quartered onion.
• Bring to boil over high heat.
• Reduce heat to medium and simmer uncovered until meat is cooked through, about 50 minutes.
• Strain, reserving 6 cups meat broth.
• Discard onion and garlic.
• Reserve ribs.
• Preheat oven to 400°.
• Wrap remaining head of garlic tightly in foil and place directly on oven rack.
• Place tomatoes and sliced onion on rimmed baking sheet.
• Drizzle with 1 tablespoon oil.
• Sprinkle with salt and pepper.
• Roast garlic, tomatoes and onion until tender, for about 1 hour.
• Transfer tomatoes and onion to processor.
• Using fingers, squeeze garlic from papery skin into processor.
• Blend until smooth.
• Set tomato sauce aside place quajillo and ancho chilies in medium bowl.
• Add 4 cups reserved meat broth.
• Let stand for 30 minutes.
• Transfer mixture to processor and blend until smooth.
• Strain chili sauce into medium blend until smooth.
• Strain chili sauce into medium bowl, pressing on solids in strainer with rubber spatula to exct as much liquid as possible.
• Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat.
• Add chili ace; simmer for 5 minutes.
• Add tomato sauce, cumin, oregano and cloves.
• Simmer for 5 minutes.
• Add ribs, vinegar and remaining 2 cups meat broth.
• Bring to simmer.
• Reduce heat to low and simmer uncovered until sauce is thick for about 50 minutes.