Carne con chile rojo (beef with red sauce) is a mexican recipe with many variations. This delicious dish can be served together with fragrant mexican red rice and/or de la olla beans for a wonderful dinner.
Clean the chillies by removing the stems and seeds.
In a cast iron skillet or a comal roast the tomatoes over high heat until charred (about 10 minutes). Set aside.
Add onions to the skillet and roast for about 5 minutes; then place the garlic and roast swell for one minute. Set aside.
Roast quickly the chillies, they can be burned very easily so be careful and don’t leave them too long in the skillet.
Add everything to a blender together with cumin and pepper. Pour hot beef stock or water until all ingredients are well covered.
Leave the ingredients soaking for 10 minutes then blend until you achieve a smooth sauce. Set aside.
Cut the meat as you prefer: Slices, stripes, small bites, etc. Then season with salt and pepper.
Heat oil on a cooking pan over medium heat. Add meat and cook and sear until golden brown on all sides.
Pour in the sauce, add 500 ml (about 2 cups) of hot beef stock or water and bring to a boil.
Low the heat to the minimum. Cover the pan and let it simmer for about 30 minutes, mixing from time to time. If the sauce gets too thick, just add a little bit more hot water.
Let the sauce reduce to the consistency you prefer. Taste for salt, turn off the heat and serve while is still hot/warm with your favourite mexican side dishes.
Nutrition Information
Serving: 1grams
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