Best Carne Con Chile Rojo Chuck Braised In Chile Recipes

SONORAN CARNE CON CHILE

Steps:

• Optional smoking step. Salt the venison the night before you plan on smoking it and set in the fridge. The next morning, smoke the meat at 185°F for about three hours. I use mesquite here, but whatever wood you like will do.
• Braise the Meat. Put all the other ingredients for the meat in a stewpot and bring to a simmer. Cover the pot. You can simmer this on the stovetop or in a 325°F oven.
• Toast the Chiles. Heat a comal or flattop or large, heavy frying pan over medium-high heat. While the pan heats up, remove the stems and seeds from the dried chiles. Using a metal spatula, toast all the chiles quickly, pressing on them to flatten. They will get pliable quickly. You'll only need about 30 seconds per side, and you can flip them back and forth if you want. Do not let them char or burn. Move them as you go to a large bowl. When they are all toasted, pour boiling water over them to soak.
• Continuing, you will want to spread the cumin seeds on the hot comal. Let them toast, moving them more or less constantly, until they smell nice, about a minute or two, tops. Move them to a spice grinder and grind to a powder. Can you use ground cumin? Sure, but it won't be as good.
• Now char the garlic and onion on the comal. Set them down on the hot surface and let them sit there until you get a nice char. You want blackening. Move them around to char on all sides. When they're ready, peel the garlic and roughly chop the onion.
• Move the rehydrated chiles, onion, garlic, cumin, oregano and a healthy pinch of salt to the blender. Add a little soaking water or some braising liquid and puree. You want the sauce to have the consistency of heavy cream.
• Optional Step: Push the sauce through a fine-meshed sieve to remove small bits of chile skin and seeds. They are not digestible, and doing this step makes a smoother sauce, and, well, largely prevents the "ring of fire" the following morning...
• Heat a pot over medium heat and add the lard. When the lard is hot, pour the sauce in and stir, stir, stir until the fat emulsifies. Bring it to a very gentle simmer and keep warm.
• Once the venison is tender, somewhere between 90 minutes and 3 hours or so -- you'll know when you can pull it apart fairly easily with two forks -- time to serve. I like to pull the meat into largish pieces and put it in the sauce pot to bathe for a few minutes before serving.

CARNE CON CHILE ROJO

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.

CARNE CON CHILE ROJO(BEEF AND RED CHILE)

Steps:

• Preheat 3 tablespoons of oil to medium heat for a few minutes. Add the dried chiles and cook for 2 to 3 minutes. Add the onion, garlic and cumin seeds and cook for 3 more minutes. Add the 2 cups of broth and cook for 5 to 7 more minutes or until dried peppers have become soft.
• Transfer all of the ingredients from the skillet with chiles into the blender. Season with salt and pepper to taste, using a kitchen towel to hold down the lid to the blender, blend on high until smooth. Taste for salt. Strain chile sauce into a large bowl using a wire mesh strainer. Set aside.
• In that same skillet, add 2 more tablespoons of oil and preheat for a few minutes. Season the beef with salt and pepper and place into hot oil. Cook and sear until golden brown on most sides. Add the strained chile sauce, remaining broth and spices. If you like the a carne con chile with more broth, add all of the remaining broth. Bring to a boil, reduce to a simmer. Taste for spices and cover partially while is slow simmers for the next 2 to 2 1/2 hours or until the beef becomes tender. Serve with your favorite sides and warm, homemade flour totillas.

CARNE CON CHILE ROJO RECIPE

Steps:

• Take a blender and put hot broth and chilies in it.
• Wait for the chillies to get softened for about 10 minutes.
• Meanwhile, sauté the garlic and onions in a pan until they are soft. Add these onions and garlic into the blender. Also, add chilies, cumin, tomatoes, coriander, salt, and pepper to it. Blend this mixture until it becomes smooth.
• Now, heat olive oil in a pan and add butter to it. Sauté the chuck roast and chilies in it for about 3-4 minutes.
• Then, season the chick roast with salt, Mexican oregano, and pepper. Remove the pan from heat and pour the blended sauce into this pan. Mix it well with the chuck roast.
• Take an instant pot and transfer the chuck roast and the sauce in it. Put on its lid and cook it for 25 minutes. When done, let the pot to depressurize on its own.
• Add salt and pepper as per your taste. Serve it hot along with freshly cooked tortillas.

CHILE CON CARNE ROJO, SONORAN STYLE

Steps:

• Put the cut-up beef in a dutch oven or similar large kettle, cover with water and boil with salt, pepper, garlic, onion, and 3-4 bay leaves. Boil until meat is tender.
• Remove bay leaves and throw them away. Remove the meat.
• Pour the liquid into another container. (I use a good-sized plastic pitcher.).
• Stir the chili paste into the liquid. ( Or use 8 ounces of the paste and 8 ounces of made-from-scratch chile sauce. Or if you have an asbestos tongue, skip the commercial stuff entirely!).
• Melt shortening in the bottom of the kettle. Add flour and cook until brown, stirring almost constantly.
• Add 10 cups or so of the beef stock/chile mixture gradually, while stirring. (It's like making gravy.).
• Reduce heat and add oregano, cumin, more garlic, and salt to taste.
• Stir in the meat.
• DO NOT add tomatoes, tomato sauce, tomato paste, stewed tomatoes, or any other tomato product!
• Serve with flour tortillas and refried beans. Or make your own burros and serve it that way. Left overs (if any) freeze well.