Carne Con Papa En Chile Rojo(Beef and Potato In Red Chile)
A classic pairing of tender beef in a red chile sauce with potatoes!
Servings 4 Servings
Ingredients
- 1 1/4 lbs ribeye, beef shoulder or chuck steak cubed
- Salt and Pepper, to taste
- 6-8 chile guajillo, California or New Mexico 33 grams in weight, stems and seeds removed
- 6 chile japones, puya or chile de arbol
- 3 1/2 tbsps. avocado oil
- 1/3 large white onion
- 3 large cloves of garlic
- 1 tsp cumin seeds
- 3/4 tsp peppercorns
- 3/4 tsp oregano
- 1/2 tsp coriander seeds
- 3 cups beef or chicken broth
- 3 small yellow or white potatoes washed and cubed
Instructions
- Cube and then season the beef with salt and pepper, lightly. Set aside.
- In a cold skillet, add the dried chiles. Turn heat to just below medium. After a few minutes, chiles will begin to toast and become aromatic. Drizzle in 1 tsp of oil. Add the onion and garlic. Saute for another minute. Add the cumin, oregano, peppercorns, coriander and 1/2 tsp of salt. Saute for a few seconds. Pour in 2 cups of broth. Bring up to a light simmer and cook for 10 minutes. Remove from heat and let stand.
- While sauce ingredients are cooling, preheat a deep skillet to medium for 3-4 minutes. Drizzle in 2 tbsps of oil. After a few minutes, add the cubed beef. Spread out evenly in skillet. Let brown and sear for 3 minutes, then stir as needed until nicely browned.
- Transfer all the the red chile sauce ingredients from the reserved skillet to the blender jar. Blend on high until very smooth. If you don't have a power blender, you may need to blend an extra minute on high. If the red chile sauce is not smooth and glossy, strain through a wire mesh strainer before adding it to the beef. If it's smooth, then pour into the skillet. Pour in the 1 cup of remaining broth to the blender jar and swirl it around to capture the remaining sauce. Pour into skillet. Stir well to combine. Cover and reduce heat to a light simmer. Cook for 30 minutes.
- While the beef simmers, fry the cubed potatoes in a little preheated oil. Season lightly with salt and pepper as they fry. Once golden on most sides, remove from heat and set aside. After the beef has simmered for 30 minutes, add the potatoes. Cook for another 10 minutes. Taste for salt.
Notes
If the sauce becomes too thick, you could add a little beef or chicken broth. Cook just until beef is tender. If you like it with more sauce in the end, you could prepare a double batch of the red chile sauce to start.