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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Beef~Res » Carne Picada Con Chile-Chopped Beef In Red Chile

Carne Picada Con Chile-Chopped Beef In Red Chile

June 20, 20212 Comments

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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.

top view of carne con chile served with rice and beans

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.

carne con chile plated close up

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!!!!

top view of carne con chile plated with rice and beans, flour tortillas. On the side crumbled cheese and sliced avocado
pinterest image with title of chopped beef in red chile
landscape view of plated carne con chile served with rice, beans and tortillas
pinterest image of chopped beef in red chile

Carne Picada Con Chile-Chopped Beef In Red Chile

This is the same carne con chile rojo that I love, just an updated and quicker version. Took a little help from the carniceria and used chopped beef! Delicious!
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 25 minutes minutes
Cook Time: 50 minutes minutes
Soak Chiles: 15 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 6 Servings

Equipment

  • Medium Pot
  • Large heavy dutch oven style pot

Ingredients

  • 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

Instructions

  • 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!

Notes

My best tip for this recipe would be to prepare it one or two days before you want to eat it! It will taste ten times better!
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Beef~Res, Dried Chiles, Traditional Mexican Recipes Tagged With: Beef Recipes, Carne Con Chile Rojo, Dried Chiles, Red Chile Beef

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Reader Interactions

Comments

  1. Belen

    June 20, 2021 at 2:07 pm

    I’m looking on your site for instructions on how you roast your poblano peppers for the recipe coditos con carne. Can you provide some instruction for this,thanks.

    Reply
    • Sonia

      June 21, 2021 at 6:34 am

      Hi Belen, I have added instructions in the Notes part at the end of the recipe.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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