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
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
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
RED CHILE CON CARNE
This recipe produces the most FLAVORFUL red chile con carne that rivals any Mexican restaurant. Since it's made in the crockpot and uses prepared store-bought chili paste, it's super simple and foolproof! (Finding the chile paste is half the battle...I use a prepared chili paste that is found in the freezer section of most Arizona grocery stores, but it may not be available nationwide [I've had trouble finding it online]. If you can't find it at your grocery store, you're better off trying to make your own with dried New Mexico chile pods softened in hot water and processed till smooth [no salt or anything else should be added]...there are instructions everywhere online. Enchilada sauce is NOT a recommended substitution as it has flavorings and salt added. You just want pure chile paste.) Yield amount is approximate.
Provided by Robyns Cookin
Categories Mexican
Time 8h15m
Yield 10 , 10 serving(s)
Number Of Ingredients 12
Steps:
- Trim the meat of any visible fat and season with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Place roast in the skillet and brown quickly on all sides. (This step can be skipped if cooking from frozen, or if you're short on time.).
- Transfer the meat to a crockpot and add all of the remaining ingredients except for the green chilies and hot sauce.
- Cook on low for 8 hours.
- One hour before done, shred the roast with a fork and stir in the green chiles and hot sauce to taste.
- Serve with grated cheddar cheese in a warmed tortilla.
Nutrition Facts : Calories 510.1, Fat 39, SaturatedFat 14.7, Cholesterol 125.4, Sodium 574.6, Carbohydrate 3.8, Fiber 1.3, Sugar 1.4, Protein 34.6
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