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!
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!