Hey food lovers! Today, we’re bringing a fiesta to our kitchen with the incredible Carne Con Chile Rojo. Imagine juicy beef chunks swimming in a rich, spicy red chili sauce that’s pure Mexican perfection.

This dish is a flavor explosion, and we’re about to make it happen in just a few simple steps. Get ready to spice up your day and let’s dive into the delicious world of Carne Con Chile Rojo!

Ingredients:

8 Mexico Chilies (cleaned)
4 Garlic Cloves (minced)
1 medium Onion (chopped)
1 can Tomatoes (diced)
2 lbs. Beef Chuck Roast
2 cup Chicken or Beef Broth
1 teaspoon Butter
2 teaspoons Olive Oil
½ teaspoon ground Coriander
½ teaspoon ground Cumin
¼ teaspoon Oregano
Salt and Pepper (for taste)

Instructions:

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.

Nutrition Information:

Frequently Asked Questions:

What are Mexico Chilies, and where can I find them?

Mexico Chilies, also known as New Mexico Chiles or California Chiles, are long, mildly spicy dried peppers commonly used in Mexican cuisine. They can often be found in Latin or international grocery stores, as well as online. If unavailable, you can substitute with other dried chili peppers of your choice.

Can I use a different cut of beef for this recipe?

Yes, you can use a different cut of beef if you prefer. While the recipe calls for Beef Chuck Roast, you can also use other cuts suitable for slow cooking, such as beef stew meat. Adjust the cooking time as needed based on the cut of meat you choose.

Can I make this recipe without an Instant Pot?

Yes, you can adapt this recipe for stovetop or slow cooker cooking. After sautéing the beef and chilies in a pan, transfer the mixture to a slow cooker or a large pot. Add the blended sauce, cover, and simmer on low heat until the beef is tender (about 2-3 hours on the stovetop or 6-8 hours in a slow cooker).

What are some common toppings to serve with Carne Con Chile Rojo?

Traditionally, Carne Con Chile Rojo can be served with a variety of toppings such as freshly chopped cilantro, diced onions, sliced radishes, lime wedges, and sour cream. These toppings add freshness and balance to the rich flavors of the dish.

Can I adjust the spiciness level of the dish?

Absolutely! The spiciness level can be adjusted by modifying the amount of chili peppers used. If you prefer a milder flavor, you can reduce the number of chilies or remove the seeds and membranes before blending. Conversely, if you enjoy more heat, you can use additional chilies or include some of the seeds and membranes.

What can I use instead of Mexico Chilies if I can’t find them?

If you can’t find Mexico Chilies, you can substitute with other dried chili peppers that are readily available to you. Ancho chilies or guajillo chilies are good alternatives that provide a rich, mild heat and deep flavor similar to Mexico Chilies.

Can I use a different type of meat instead of Beef Chuck Roast?

Yes, you can use other cuts of beef suitable for slow cooking, such as beef stew meat or beef shoulder roast. These cuts will also become tender and flavorful during the cooking process. Adjust the cooking time accordingly based on the cut of meat you choose.

What’s the purpose of adding butter to the olive oil in the sautéing step?

Adding butter to the olive oil can enhance the flavor and richness of the sautéed ingredients, contributing to the overall depth of flavor in the dish. The combination of butter and olive oil adds a delicious and aromatic element to the meat and chilies.

Can I use ground spices instead of whole ground coriander and cumin?

Yes, you can use ground coriander and ground cumin instead of whole seeds. The measurements for ground spices might be slightly different, as ground spices tend to be more concentrated in flavor than whole seeds. Start with half the amount of ground coriander and cumin, then adjust to taste if needed.

Carne Con Chile Rojo

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Ingredients

8 Mexico Chilies cleaned
4 Garlic Cloves minced
1 medium Onion chopped
1 can Tomatoes diced
2 lbs. Beef Chuck Roast
2 cup Chicken or Beef Broth
1 teaspoon Butter
2 teaspoons Olive Oil
½ teaspoon ground Coriander
½ teaspoon ground Cumin
¼ teaspoon Oregano
Salt and Pepper for taste

Instructions

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.