Carne Con Chile
Warm your kitchen with the bold flavors of *Carne Con Chile*, a traditional Mexican dish featuring tender chunks of beef simmered to perfection in a rich, smoky chile sauce. This recipe combines the complexity of dried guajillo, ancho, and pasilla chiles, blended into a silky, vibrant puree that infuses every bite with deep, earthy heat. Enhanced with aromatic garlic, onion, and toasted cumin, the beef absorbs the essence of the savory, spice-filled broth during its slow braise. Perfect for family dinners or special gatherings, this hearty meal is best served with warm tortillas or fluffy rice to soak up the flavorful sauce. Whether you're a fan of authentic Mexican cuisine or simply looking for a dish that delivers comfort and bold flavor, *Carne Con Chile* will not disappoint. Keywords: Carne Con Chile recipe, Mexican beef stew, homemade chile sauce, traditional Mexican dishes.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 5 pieces dried guajillo chiles
- 3 pieces dried ancho chiles
- 2 pieces dried pasilla chiles
- 2 tablespoons vegetable oil
- 1 large white onion, chopped
- 4 pieces garlic cloves, minced
- 1 teaspoon cumin powder
- 1 teaspoon dried oregano
- 4 cups beef broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by removing the stems and seeds from the dried chiles. Rinse them under cold water.
In a medium pot, add the guajillo, ancho, and pasilla chiles with enough water to cover them. Bring to a boil over medium heat, reduce the heat, and simmer for about 10 minutes until the chiles are softened.
Transfer the softened chiles, with a little of their soaking liquid, into a blender. Blend until smooth, then strain the puree through a sieve to remove any skins or seeds and set aside.
In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the beef cubes in batches and brown them on all sides. Once browned, remove the beef and set aside.
In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the cumin powder and oregano, allowing them to toast for about 30 seconds until fragrant.
Add the strained chile puree to the pot, stirring to combine with the onion and garlic mixture.
Return the browned beef cubes to the pot. Pour in the beef broth, adding enough to cover the meat (you may not need all 4 cups).
Season with salt and black pepper, then bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer gently for about 1.5 hours, or until the beef is tender.
Check occasionally, stirring and adding more broth if necessary to keep the meat submerged and the sauce at a desirable consistency.
Once the beef is tender, adjust seasoning with more salt or pepper to taste if needed.
Serve the carne con chile with warm tortillas or over rice, and garnish with chopped cilantro if desired.
Nutrition Facts
Calories |
2921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.4 g | 280% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6554 mg | 285% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 10.0 g | ||
| Protein | 188.4 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 5115 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
