Carne picada con chile, translates to chopped beef in red chile. I wrote and posted about this special recipe a few years ago on my blog. Today I am revisiting the recipe and updating the photos and the instructions.
Why Fix It If It Ain’t Broken?
I am perfectly happy with my original recipe for carne con chile rojo. Then why update it? In these days of quick recipes and videos I decided to break down the original recipe and make it easier and shorten the cooking time. People are sometimes intimidated by a recipe when they see the cooking times. I understand totally. You will still get all the delicious flavors, just in a shorter amount of time.
Food Memories, Cherished Recipes…
The original recipe for carne con chile rojo was inspired by Ramona’s Mexican Food in Los Angeles. Back ion the 70’s my dad, Ramiro, worked closely with the owners repairing the commercial tortilla machinery. My dad was an expert when it came to that! Along the way, I developed the recipe and shared it on my blog. It’s one of my most popular recipes.
Without Further Ado, Carne Con Chile!
When I am on a roll, I could go on and on about my food memories and what inspired the recipes. I will leave you with the updated recipe and the new photos and videos! Thank you for all your support. Seems fitting that I am finishing this post on Father’s Day! Thank you Papi, Dad! I miss you so much, but you continue to inspire me every day! Un beso hasta el cielo!!!!
Carne Picada Con Chile-Chopped Beef In Red Chile
- Medium Pot
- Large heavy dutch oven style pot
- 10-12 dried chile pods, guajillo, california or new mexico stems and seeds removed
- avocado oil
- 1 medium white onion roughly chopped
- 6 cloves of garlic roughly chopped
- 1 1/2 tsps cumin seeds
- 1 tsp Mexican oregano
- 1 tsp ground coriander
- 1/2 tsp fresh ground pepper plus more to season beef
- 1/2 tsp Kosher Salt plus more to season beef
- 1 tbsp dried chile piquin or 6 chile de arbol(with no stems) for added heat, optional
- 4 cups beef or chicken broth warmed
- 1 cup water or broth
- 2 -2 1/3 pounds chopped beef chuck roast, top round or sirloin
- In a medium pot, add 2 tbsp of oil and heat to medium.
- Add the dried chiles while oil is still cool. After a few minutes the chiles should begin to sizzle lightly and release some of their red color into the oil. At this point you want to start tossing and turning the chiles in the pot.
- Add the onion and garlic to the pot. Toss to combine and continue cooking for 2-3 minutes.
- Mix in the cumin seeds, oregano, coriander and pepper. Stir to combine and cook for 2 minutes. At this point, I added 1 big tablespoon of dried chile piquin becuase I like it a little more spicy. This is totally optional. If you can find chile piquin, you could add in 6 chile de arbol.
- Pour in 4 cups of warm beef or chicken broth to the pot. Stir well to combine. Let it come up to a light boil and cook for 10 minutes. Remove from heat and let stand for 10 minutes.
- In a separate, large dutch oven style pot, add 2-3 tablespoons of oil and preheat for 3-4 minutes at medium. Once hot, add the chopped beef, carne picada and spread out evenly. Season, to taste, with salt and pepper and stir well to combine. After 7-8 minutes stir the beef and cook for another 7 minutes.
- To the blender, carefully transfer all of the reserved chiles, aromatics, spices and broth to the blender. Season to taste with salt and blend on high until smooth.
- Pour red chile sauce into the beef. add 1 cup of water to the blender jar and swish around to catch any remaining sauce. Pour into pot. Stir well to combine, reduce heat to a steady simmer. Cover 3/4 of the way and continue cooking for 25 to 30 minutes. Serve with warm corn or flour tortillas. Sides of traditional rice and beans id customary. Enjoy!