Carne Con Chile Rojo(Beef and Red Chile)
This recipe was inspired by the delicious carne con chile rojo I enjoyed growing up in California! Simple, delicious food!
Servings 6 Servings
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
Flour Tortillas
Ingredients
2 cups of all purpose flour, sifted
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.
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.