Best Chile Con Carne Rojo Sonoran Style Recipes
RED CHILE CON CARNE
This recipe produces the most FLAVORFUL red chile con carne that rivals any Mexican restaurant. Since it's made in the crockpot and uses prepared store-bought chili paste, it's super simple and foolproof! (Finding the chile paste is half the battle...I use a prepared chili paste that is found in the freezer section of most Arizona grocery stores, but it may not be available nationwide [I've had trouble finding it online]. If you can't find it at your grocery store, you're better off trying to make your own with dried New Mexico chile pods softened in hot water and processed till smooth [no salt or anything else should be added]...there are instructions everywhere online. Enchilada sauce is NOT a recommended substitution as it has flavorings and salt added. You just want pure chile paste.) Yield amount is approximate.
Provided by Robyns Cookin
Categories Mexican
Time 8h15m
Yield 10 , 10 serving(s)
Number Of Ingredients 12
Steps:
- Trim the meat of any visible fat and season with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Place roast in the skillet and brown quickly on all sides. (This step can be skipped if cooking from frozen, or if you're short on time.).
- Transfer the meat to a crockpot and add all of the remaining ingredients except for the green chilies and hot sauce.
- Cook on low for 8 hours.
- One hour before done, shred the roast with a fork and stir in the green chiles and hot sauce to taste.
- Serve with grated cheddar cheese in a warmed tortilla.
Nutrition Facts : Calories 510.1, Fat 39, SaturatedFat 14.7, Cholesterol 125.4, Sodium 574.6, Carbohydrate 3.8, Fiber 1.3, Sugar 1.4, Protein 34.6
CARNE CON CHILE ROJO
Beef slices are simmered together with a chile-tomato sauce in this spicy and delicious main dish.
Provided by Rosa Isel
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Cook the tomatoes and peppers together in a small saucepan, or in the microwave until softened. Place into the bowl of a blender with the garlic clove, and puree until smooth.
- Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the beef with salt and pepper to taste, then fry in the skillet until no longer pink.
- Once cooked, pour in the tomato puree, and add the bouillon cube. Stir until the bouillon cube dissolves, then cook for 3 minutes.
Nutrition Facts : Calories 279.8 calories, Carbohydrate 8.9 g, Cholesterol 68.8 mg, Fat 18.7 g, Fiber 1.6 g, Protein 19.5 g, SaturatedFat 7 g, Sodium 51.3 mg, Sugar 1.2 g
CARNE CON CHILE ROJO (CHUCK BRAISED IN CHILE)
Claudia Serrato's work studying the history of indigenous Mexican foodways informs her annual holiday tamaladas, where family and friends in her community gather to fill tamales with cacao, vegetables, flowers or bison braised in red chile. The meat is first braised until very tender, then dressed in a purée of smoky chiles and garlic, before it's stuffed into fresh masa. Ms. Serrato makes her own nixtamal with blue corn, soaking it with cal and grinding it in her outdoor kitchen, though you can buy fresh masa or hydrate freshly ground nixtamal if you prefer.
Provided by Tejal Rao
Time 4h30m
Yield Serves 4 to 6 (about 4 cups)
Number Of Ingredients 17
Steps:
- To make the bison: Heat oven to 275 degrees.
- Sprinkle the sugar and salt all over the roast. Heat the oil in a large Dutch oven over high heat. Add the roast and sear until dark brown on all sides, 7 to 10 minutes. Transfer to a plate and reduce the heat to medium. Carefully add 1 cup broth (the hot fat will spatter) and scrape up all the browned bits from the pan. Return the roast and any accumulated juices to the Dutch oven and add the tomatoes, onion, chiles, sage, bay leaves, syrup and remaining 3 cups broth. Bring to a boil, then cover and transfer to the center of the oven.
- Braise until the meat is very tender, about 3 1/2 hours. A fork should slide through easily. Uncover and cool for 15 minutes, then transfer the roast to a large bowl. Finely shred the meat using your hands if cool enough to handle or with two forks. Strain the cooking liquid and reserve.
- To make the chile rojo: Bring a medium saucepan of water to a boil. Add all of the dried chiles, reduce the heat to medium, and simmer steadily until softened and lighter in color, about 10 minutes. Transfer the chiles to a blender, along with the garlic, onion, salt and 2 cups of the braising liquid. Save any remaining braising liquid for another use (see Tip). Blend until very smooth.
- Heat the oil in a large, deep skillet over high heat until shimmering. Carefully add the chile sauce (it will splatter) and immediately reduce the heat to medium. Simmer, stirring often, until thickened and brick red, 8 to 10 minutes. Add the shredded meat and any accumulated juices and stir to evenly coat. Reduce the heat to low and simmer for 10 minutes. Season to taste with salt. Serve immediately or cool to room temperature to use as a filling for tamales. The sauced braised meat can be refrigerated for up to 5 days or frozen for up to 3 months.
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