Carne con Chile Rojo
Carne con Chile Rojo
Ingredients
For the Carne
- 1 pound ranchera
- 2 tablespoons all purpose seasoning
For the Chile Rojo Sauce
- 6 chile guajillo
- 1 chile ancho
- 4 chiles de arbol
- 5 garlic cloves
- 1/2 onion
- 2 roma tomatoes
- 2 tablespoons chicken bouillon
- as needed water, for boiling chiles
For Serving
- 3 cups pinto beans, cooked
Instructions
- 1
In a medium pot, combine the chile guajillo, chile ancho, chiles de arbol, garlic cloves, 1/2 onion, and roma tomatoes. Cover the ingredients with water, ensuring they are fully submerged.
⏱️ 2 min
- 2
Bring the pot to a boil over medium-high heat. Reduce heat to medium-low and simmer until the chiles and vegetables are very soft, about 15-20 minutes. This will allow them to blend smoothly.
⏱️ 18 min
- 3
While the chiles are simmering, take the 1 pound of ranchera and cut it into small, bite-sized strips or cubes.
⏱️ 5 min
- 4
Heat a large skillet or Dutch oven over medium-high heat. Add the cut ranchera strips and sprinkle with 2 tablespoons of all purpose seasoning. Cook, stirring occasionally, until the meat is browned and cooked through. Remove any excess fat if desired.
⏱️ 10 min
- 5
Once the chiles and vegetables are softened, carefully transfer them from the pot to a blender. Add 2 cups of the broth from the pot where the chiles were boiled. Add 2 tablespoons of chicken bouillon to the blender. Blend on high speed until a smooth sauce is formed. You may need to blend in batches if your blender is small.
⏱️ 5 min
- 6
Pour the blended chile sauce over the cooked ranchera in the skillet. Stir to combine the meat and sauce thoroughly.
⏱️ 1 min
- 7
Add the 3 cups of cooked pinto beans to the pan with the meat and sauce. Stir gently to incorporate.
⏱️ 1 min
- 8
Bring the mixture to a gentle simmer. Cover the pan and let it simmer for 3 minutes to allow the flavors to meld together.
⏱️ 3 min
- 9
Remove from heat and serve hot. Carne con Chile Rojo is traditionally served over white rice or with warm tortillas.
Kitchen Tools
Nutrition Facts (per serving)
Carne con Chile Rojo
For the Carne
- 1 pound ranchera
- 2 tablespoons all purpose seasoning
For the Chile Rojo Sauce
- 6 chile guajillo
- 1 chile ancho
- 4 chiles de arbol
- 5 garlic cloves
- 1/2 onion
- 2 roma tomatoes
- 2 tablespoons chicken bouillon
- as needed water, for boiling chiles
For Serving
- 3 cups pinto beans, cooked
Instructions
- 1
In a medium pot, combine the chile guajillo, chile ancho, chiles de arbol, garlic cloves, 1/2 onion, and roma tomatoes. Cover the ingredients with water, ensuring they are fully submerged.
⏱️ 2 min - 2
Bring the pot to a boil over medium-high heat. Reduce heat to medium-low and simmer until the chiles and vegetables are very soft, about 15-20 minutes. This will allow them to blend smoothly.
⏱️ 18 min - 3
While the chiles are simmering, take the 1 pound of ranchera and cut it into small, bite-sized strips or cubes.
⏱️ 5 min - 4
Heat a large skillet or Dutch oven over medium-high heat. Add the cut ranchera strips and sprinkle with 2 tablespoons of all purpose seasoning. Cook, stirring occasionally, until the meat is browned and cooked through. Remove any excess fat if desired.
⏱️ 10 min - 5
Once the chiles and vegetables are softened, carefully transfer them from the pot to a blender. Add 2 cups of the broth from the pot where the chiles were boiled. Add 2 tablespoons of chicken bouillon to the blender. Blend on high speed until a smooth sauce is formed. You may need to blend in batches if your blender is small.
⏱️ 5 min - 6
Pour the blended chile sauce over the cooked ranchera in the skillet. Stir to combine the meat and sauce thoroughly.
⏱️ 1 min - 7
Add the 3 cups of cooked pinto beans to the pan with the meat and sauce. Stir gently to incorporate.
⏱️ 1 min - 8
Bring the mixture to a gentle simmer. Cover the pan and let it simmer for 3 minutes to allow the flavors to meld together.
⏱️ 3 min - 9
Remove from heat and serve hot. Carne con Chile Rojo is traditionally served over white rice or with warm tortillas.