10Chile Californiaguajillo or New Mexico, stems and seeds removed
Avocado or olive oil
1medium onionsliced
4 to 6clovesgarlicsliced
1teaspooncumin seeds
2cupsbeef or chicken broth
Salt and pepper to taste
You Will Also Need
2tablespoonsavocado or olive oil
2poundscubed chuck roast
salt and pepper
1 1/2 -2more cup beef or chicken broth
1more teaspoon cumin seedscrushed
1teaspooncorinader seedscrushed
1teaspoonmexican oreganocrushed
1teaspoonchile piquincrushed (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
This recipe was inspired by the delicious carne con chile rojo I enjoyed growing up in California! Simple, delicious food!