I am not sure how many of you also do this, but I like to prepare dishes, like carne con chile, that reminds me of my Dad, who past away in 2007. We had just celebrated Father’s Day and the 4th of July was approaching. Two dates that remind me of my Dad.
My parents are always in my thoughts…
Although my Dad was born in Mexico, he was very proud to be living in the United States. And to make it even more wonderful, his birthday was the 4th of July. He loved the fireworks and would say how all of America was celebrating his birthday, lol! I never got tired of hearing that story.
I miss those days with my parents
For todays blog post I want to share with you a few special recipes that remind me of my Dad. In particular the carne con chile rojo. The tortillas de harina(flour tortillas), fideo, pico de gallo and rabanitos also remind me of dad for special reasons. Pico de gallo was one of the first fresh salsa’s I learned to prepare. When my parents owned a small taqueria in Houston, I would accompany my Dad at 5 in the morning to “el negocio”, also named “Blanca’s Mexican Food”. My job was to prepare a gallon of fresh pico de gallo for that days tacos. To this day, I find it very relaxing finely chopping all of my ingredients for that bowl of pico de gallo that seems special every time….
Have you tried mixing in some crushed red chiles to your flour tortilla recipe? Delicious! See Recipe Notes!
The Carne con Chile Rojo reminds me of both of my parents, but mostly Dad. He was self employed and was hired often by Ramona’s Mexican Foods in California. They prepared the best carne con chile rojo, chile verde, and carne con papas I had ever had! My Mom would prepare her versions of these dishes at home and they were delicious!
Don’t forget to check out this quick video on You Tube for Carne Con Chile Rojo The videos are just to give you a visual on how the recipes come together.
Tips~ My first choice for preparing this dish, would be chile California, but chile New Mexico or Guajillo would work as well.
Tips~ The picture above shows all of the ingredients separate. I cooked them that way to show them better, but much easier to cook the chile with onions, garlic and cumin together.
Carne con chile rojo, fideo and pico de gallo…..three foods from home that remind me of my dad, all for special reasons…I Love you Papi.
Tips~ The Pico de Gallo and Sopa de Fideo can be found right on my blog.
On this day, I reheated some of the leftover beef and easily shredded the meat for tacos!
This last time I prepared carne con chile rojo, I found myself with too much hominy that has to be used soon. So, I added 3 cups of hominy to the beef towards the end of cooking time! Shared it with my friends at the community lunch and they loved it!!!
Carne Con Chile Rojo(Beef and Red Chile)
Ingredients
Ingredients
Red Chile Sauce
- 10 Chile California guajillo or New Mexico, stems and seeds removed
- 6-8 chile de arbol stems removed add these only if you want a spicier version of chile rojo
- 3 tbsps Avocado or olive oil
- 1 medium onion sliced
- 4 to 6 cloves of garlic sliced
- 1 teaspoon cumin seeds or powder
- 2 cups beef or chicken broth
- Salt and pepper to taste
You Will Also Need
- 2 tablespoons avocado or olive oil
- 2 pounds cubed chuck roast
- salt and pepper, to taste
- 1 1/2 -2 more cup beef or chicken broth
- 1 more teaspoon cumin seeds crushed
- 1 teaspoon corinader seeds crushed
- 1 teaspoon mexican oregano crushed
- 1 teaspoon chile piquin crushed (or red pepper flakes)
Instructions
Directions
- 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.
Notes
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon red chile flakes, optional
3 tbsps. manteca (lard) or vegetable shortening, melted
1/2-3/4 cup of hot water Directions
1. Add the dry ingredients to a large bowl. With a spoon, cream the lard until it’s smooth. Add the dry ingredients to the lard and work everything together with your hands. Gradually mix in the water. The dough should feel sticky. Knead for 6-7 minutes or until the dough feels mostly smooth. Divide and roll 16 small dough balls. Transfer to a plate and cover. Let set for 20 minutes. 2. Preheat griddle, skillet or comal to medium heat for 5 minutes. On a lightly floured surface, roll out tortillas to about 5 inches in diameter, using as little flour as possible to keep them from sticking. 3. Cook on preheated surface for less than one minute per side. It’s ready to turn when it begins to bubble up. Keep warm in between a kitchen towel until done. Yields 16 small “taco size” tortillas. Cool completely before storing in a plastic storage bag. Refrigerate after the second day.
Rabanitos (Radishes) en Escabeche con Habanero
Ingredients
20 radishes, washed, diced finely
2 habanero peppers, seeded, minced
1/2 of a large sweet onion, diced finely
3 tablespoons cilantro, chopped
3 tablespoons white vinegar
Juice of 2 key limes
2 tablespoons grapeseed or olive oil
1/2 teaspoon Mexican oregano, crushed
Salt to taste
Directions
1. Finely dice the radishes and onion so they are the same size. Add the habanero and cilantro. Stir to combine.
2. In a small saucepan or in a bowl, combine the vinegar, lime juice, oil and oregano. Season with salt to taste and heat just enough o dissolve the salt. Pour over the rabanitos mixture. Stir well to combine and let cool at room temperature. The longer it sits, it will turn a pink color from the radishes. Store in an airtight container.
Tortillas Infused with Red Chile Flakes
Tips~ Pico de Gallo Try adding some orange and yellow tomatoes mixed in with the red roma tomato for a festive and colorful pico de gallo.
Reader Interactions
Comments
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Would Love to Hear From You
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I would love to have all of these recipes please
Hi Melody! I am still working on making my blog more user friendly and print friendly. I am still learning…thanks fro your feedback.
Love your receipe or red chile sauce.
Thank You Ester! I appreciate the feedback from everyone.
Love the chili con carne receipe.
Thank you Ester!
I make almost the same recipe for my husband, except he calls it Chili Colorado con carne Y papas. He does like his potatos. I am going to try tortillas with the korean chili.
Thanks for the great recipes.
Bonnie, I grew up with chile colorado con papas! That’s awesome! Except when my Mom made her chile colorado, she used pork with chile ancho. And then the beef version she used chile california, so they called it chile rojo because it was so bright red. I love them both, i’m not fussy, lol! Thanks for the feedback!!
I cannot wait to try this!!! Looks just like my Grandmas! I’ve added you to my FAVORITES so keep the recipes coming!!!
Thanks for the feedback Silvia! It’s one of my favorites as well.
Where is the stuffing recipe?
Stuffing?
Do you mean the pasta dish on the side, the fideo? The recipe for fideo(sopa) is right on my blog as well.
Love ur reciepes.
Thank you Alice!
I made this for dinner with the radish salad. I even made the tortillas but used bacon fat instead of lard. I left out the Korean chili powder. Amazing. My son said the tortillas were better than store bought!
Bacon fat is the bomb Tammy! Homemade tortillas are absolutely better than store bought tortillas. They are prepared with love and good ingredients. Thanks do much for the feedback. I really appreciate it!
Where is the chili chocolate sauce at???? Please repost it.
Hello Felisia. The mole sauce posted on site is a Oaxacan-style sauce. I have a few variations posted on the Hispanic Kitchen site as well. Here is the link for the recipe on site, but if you are looking for an easier version, let me know. Thanks. https://pinaenlacocina.com/oaxacan-style-mole-mo-leh-sauce/
This recipe is awesome!! It’s so funny you mentioned Ramona’s because it’s the reason I’ve been searching for this recipe it tastes just like there carne con chile rojo. I just made this and it’s so delicious! Thank you thank you!!!!
Yeidy, this is so awesome!!!! I love Ramonas! This makes me so happy. Thank you!!
Is this the same as Chili Colorado? I’ve been looking for a good recipe. This looks like it could be it! Thank you.
Joan, in my family, Chile Colorado was prepared with pork and strictly chile ancho pods. This is a beef version with a different chile in the mix.
I’d love to see your Chile Colorado recipe!
Here is the link for the recipe Joan. http://hispanickitchen.com/my-moms-pork-chile-colorado/#KJJH
Thank you!
When I clicked your link it says “page not found” 🙁
Joan, the Hispanic Kitchen has been totally redesigned since this time. The links are not the same anumore. Here is the link for the recipe on my blog. https://pinaenlacocina.com/asado-de-puerco-chile-colorado/
Thank you!! I made this today and everyone in my family love it!!!
Oh good Ivania! I love to hear that kind of feedback on my recipes. Thank you for sharing! So happy you all liked it.
I’m making this as we speak, it’s already tasting amazing!
I added some cayenne pepper for more spicy flavor.
Thank you!
Sounds awesome Roxy! I prefer my food on the spicy side as well! Enjoy and thanks for the feedback!
I can’t find your pico de Gallo recipe
The recipe for Pico de Gallo is on several post, including this one. https://pinaenlacocina.com/me-pico-la-salsa-salsa-basics/
Yes this is like my chili Colorado, excellent dish,I am going to try your tortillas with the Korean chili I love fresh made tortillas,Thanks I would like to post some of your recipes to my blog and I for sure will link them back to you,I would never take credit, It would help us both.with your permission of course.I like your style.
Chef Ernie
That would be so nice of you to share them chef Ernesto. Thank you!
Just made this for my neighbor and me for lunch. Absolutely delicious. Thank you so much. Never knew what else to do with radishes. The best side dish to ever go with the Chili. Perfect pairing. Everyone is still raving about this meal. 7/ 26/ 2017.
I love to hear this Dale! Thank you so much for sharing your experience of the recipe with me. Makes me so happy!
Would & do you think the Carne Con Chile Rojo could be finished out in a crock pot?
Absolutely Larisa is can be prepared in the crock pot. Only thing I would make sure to season and sear the beef before adding it to the slow cooker with the chile sauce. Let it cook on low for 6 or more hours. Just check for the tenderness of the meat.
How do I print & save your recipes?
Hi Sheila, I soon will be updating my whole blog site. It will be print friendly and hopefully much more easy to navigate. If you wanted to print the recipes right now, you go to your keyboard and press the Ctrl and P key at the same time. The screen will give you options on what page numbers you want to print off. Unfortunately, it will print pictures as well. That’s the best I could offer right now.
Tried it and love it, added chunks of papas and is delicious.
I love it with potatoes! Yummy!
For the carne con chile rojo recipe – does it matter if you cook the meat in a regular pan or does it have to be in a dutch oven?
Noemi, any heavy pan or pot will work.
How spicy is the Carne Con Chile Rojo (Beef and Red Chile)?
The dried chile New Mexico or chile California is more spicy than if you use all chile guajillo mixed with some chile ancho. I like spicy food, so it’s hard for me to say how spicy a pepper is. I would say this version is spicy, but the guajillo version would be a medium spicy.
Thanks for sharing your recipe 💕 I spent the day making a couple batches of the chile con carne to share with family and it’s pretty tasty 😋
Oh Good Jacob! And the flavor just improves as it sits! Thank you for the feedback!!
I was a little skeptical at first because it seemed like the recipe used to many chiles.
Turns out California chiles aren’t spicy (1st time trying it)! I love that you keep your recipe simple and easy to understand. My chile rojo turned out amazing!
Will most definitely explore other recipes from ya!
Selina, so happy to hear that you gave the recipe a try! I appreciate your feedback. It really helps me for when I develop future recipes.
I just returned from New Mexico where we had a Chile con carne at a restaurant known for this dish. Your recipe helped me recreate it at home. This was delicious and so simple. Your site will now be my go to site for Mexican food. This recipe is AMAZING and the you tube video was helpful too. Thank you
Hi Nandini! This makes me so happy. I love to hear when you make a connection with the recipes. Thank you for your nice comments. I appreciate it!
This is THE BEST Carne con chile rojo I have ever tasted. And the best part is that I made it Myself with your awesome instructions and pictures. There is a restaurant here in Utah that I always order this dish at, not any more. I can make a better version in my own kitchen. Thanks for your recipe.
Thank you Sara for the feedback on the recipe. I really appreciate it. So happy you are enjoying it and that you don’t have to buy it at the restaurant anymore.
Hi! This looks amazing!! Do I add the broth the chilis were cooked in into the blender also or just the veggies?
Hi Maggie, yes, everything that was in the skillet goes into the blender to prepare the sauce.
This is LITERALLY the only authentic chili con carne recipe I could find! All others are Tex-mex versions and not authentic at all, though they claim it to be! Thank you for sharing something with much more authenticity!
Thank you Tiffany!!
Hi so im making the red chile now and it smells great taste okay for now but i can tell it’s going to be amazing when its done. However my sauce looks alot darker than yours is it because i didn’t cook them long enough or to long? I used to make this before but it was a quick version i would use tamale meat and a can of macayos red enchilada sauce it was good but not authentic i feel much more accomplished making it this way…. Thank you please help about the color.
The colors of the sauces vary depending on how old the peppers are. It also will get darker, the longer you cook the sauce. It will still be delicious. I personally like it darker, it’s more flavorful.
sorry I been laying low but I am back and strong I love your Chile con Carne I like all your recipes thanks so much
Chef Ernesto`
Was really good and really easy to prepare, everyone loved it, the meat was so tender and juicy.
Hi Carlos! Oh, good! I really appreciate your feedback on the recipe!
Hi, love this recipe and all the extra tips! Curious, do you do anything with the pulp after staring the liquid out of it?
Hi Sara, I typically would discard the pulp in the past. I have a vitamix blender for a few years now and it breaks down the skins completely, so no need for straining sauces anymore. If the skins don’t bother you, you can try softening them longer and blending them. Most people prefer to strain them out because they can be hard to swallow.
Like you, my dad passed away in 2011 and this recipe reminds me so much of him. I remember my dad home from work and my mom having this plate ready with warm tortillas. She would pack the leftovers for him to take for lunch the next day. It has been a couple of rainy days and this morning I woke up thinking of carne con chile. I’ll be preparing this recipe today. Thank you so much for sharing this recipe.
Sonia, I am so sorry for your loss. Cooking my family’s recipes after the loss of my parents was truly what helped me cope with the loss. It continues to be my therapy or as I like to call it, my kitchen therapy. Thank you for taking the time to write to me.
Sonia, I love your site and especially love your recipes! Also the fact that you answer our questions which most sites do not. You are my go to for Mexican recipes that we love and I’m so happy I found you (actually by accident) and will share your site with family and friends. I lost my dad – he had hands of GOLD – in 2006 and I miss him terribly, his knowledge about everything and his cooking; so I can relate to your loss. Thank you so much for being so generous with your family’s precious recipes. 💕💕 Linda
I am sorry for your loss. I totally understand. Thank you for taking the time to write to me. I really appreciate it. WE must try our best to keep the traditions alive.
I have made this recipe for a few years now and thought it was time to tell you how much I enjoy it. Thank you!
Hi Derek! Thank you so much for taking the time to write. I appreciate the feedback and especially when they are recipes near and dear to my heart! Thank you!
This was so AMAZING and couldn’t believe how simple! Making this for our Christmas Day meal!
Hi Kristina! I am so happy you enjoyed the recipe. It’s one of my top favorites!
Can I use taco meat if that’s all I have ?
Hi Lisa, if that’s all you have, that is fine. It will still be delicious!
Hello! This recipe looks so good.. going to make it soon. I do have a question… what is the difference between carne con chile and chile con carne? Is there really a difference, I’ve always wondered
Thank you!
I believe it’s the same thing, but I grew up saying carne con chile rojo or carne con chile verde. If you look for chile con carne recipes on the internet, you will often see images of what looks like American style chili with tomatoes and beans. Carne con chile is completely different and a more traditional Mexican dish. That was a great question Sonia!
Going to make your carne con chile Rojo tomorrow except I have 4lbs beef, shall I double everything?
Hi Nicole! Sorry for the late response. Yes, I would double up on all of the ingredients for sure. Better to have too much sauce, than not enough
the red chile wa soo good !! even my kids liked it
That is wonderful Candice!
I’ve made this times and it’s always a hit. Absolutely perfect. If I were to use a crockpot, how long would you recommend?
Hi Sophia! Typically, in the crockpot I cook it for 4 hours on high or 6 hours on low.