Chile con Carne Recipe #2
What I love about preparing chile con carne is that you can create something different every time! This second recipe is made with all fresh ingredients, minus the bouillon. I love it!
Servings 6 Servings
Ingredients
- 1 ½ lbs sirloin steak sliced into small cubes
- 4 tbsps. Avocado oil
- 6 chile guajillo 32 gr
- 1 large white onion 300 gr, dice half and roughly chop the other half
- 4 Cloves of garlic. 28 gr peeled
- 2 Roma tomatoes 222 gr, quartered
- 1 jalapeño 20 gr, sliced
- 1 ½ tsps. garlic powder
- 1 ½ tsps. onion powder
- 1 ½ tsps. oregano
- 1 ½ tsps. cumin seeds
- 3 cups of water
- Beef bouillon follow instructions on package for tsp to water ratio
- Salt to taste
- 4 cups beans previously cooked Pinto, black beans, red beans or those delicious
- 2 bay leaves
Instructions
- The day before, slice the corn tortillas into strips and let them dry out overnight. This will yield a faster frying tortilla that will absorbs less oil. The next day, fry in preheated avocado or vegetable oil until crispy. Drain onto paper towels. Salt lightly.
- Slice the beef into ½ inch cubes. Set aside.
- Remove the stems and seeds from the chile guajillo. If they are dusty, rinse them under cool water. Preheat 3 tbsps. of avocado oil at medium heat. When it’s warm, add the chile guajillo. Sauté and flip the chiles every few minutes so they don’t burn.
- When the chiles become aromatic and toast a little, remove from the skillet and transfer to a plate. In that same pot, drizzle in a little more oil. Add the onion, jalapeño and garlic. Sauté for 4 minutes. Add the tomatoes and sauté for 4 more minutes.
- Move the ingredients to one side of the pot. Add the cumin seeds and saute for 30 seconds. Pour in 3 cups of water. Mix in 4 tsps. of beef bouillon. Bring to a simmer, then cover the pot and remove it from the heat. Let it sit for 10 minutes.
- When ready, transfer all the salsa ingredients from the pot to the blender jar. Add the remaining spices. Blend on high until smooth. Taste for salt. Set it aside.
- In another pot or skillet, preheat 2 tablespoons of oil at medium heat. When the oil is hot add the cubed beef. Season with half of the garlic powder, onion powder, pepper, oregano and salt. Sauté and cook for 6-7 minutes. Stir in the remaining diced onion. Sauté for 2 minutes. Add the beans and the sauce from the blender. Bring to a simmer, reduce heat slightly. Cover and continue cooking for 40-50 minutes or until beef is tender. Garnish with your favorite toppings.