Carne con Chile Rojo Recipe -
Carne con Chile Rojo Recipe
  • READY IN 35 mins

Carne con Chile Rojo

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"Beef slices are simmered together with a chile-tomato sauce in this spicy and delicious main dish."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. 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.
  2. 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.
  3. Once cooked, pour in the tomato puree, and add the bouillon cube. Stir until the bouillon cube dissolves, then cook for 3 minutes.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 25 mins
  • READY IN 35 mins

Reviews More Reviews

Apr 14, 2009

I took the idea from this recipe but changed a few things. I used a bag of dried Chile Colorado, poached it with the tomatoes and garlic cloves, added about a cup of water and blended it with a chicken boullin instead of tomato boullin. Then I added it to the chopped chuck and let it simmer for 15 minutes, it was AWESOME! I am now going to use this same adjusted recipe for sauce for enchiladas!

Oct 03, 2008

This was excellent, it had an outstanding flavor to it and we all enjoyed it, I will certainly cut my meat a little smaller and consider simmering the sauce and meat in a crock pot to let everything simmer in together. I simmered the meat and sauce on low for an hour waiting for my husband to get home for dinner and it was great! This will make it into our dinner meal rotation!


10 Ratings

Sep 10, 2008

This is a great recipe! I love it. I originally found this recipe because I was looking for beef recipes with less than 300 calories and this was on the list. To cut down on the calories even more...I used olive oil instead of the vegetable oil which is much better for you! Thanks so much!

Jul 28, 2009

Very good. My dad was known for his carne con chile. He will roast the chile de arbol peppers in a pan, then blend them and keep them on hand. I also added tomatoe sauce and alittle water/chicken stock at the end with some flour to ticken it up.

Apr 06, 2011

This recipe was easy and tasted great. I added chopped up potatoes to mine which made it even better.

Jun 28, 2010

Simple and yummy! Made it with side of mash potatoes. The beef let out a lot of water and I thought it would steam and not cook right but it was just perfect. I put the sauce in as soon as the beef changed color (turned it around too). Three minutes after that it was all done. Oh, and I cooked the garlic with the sauce before putting in the blender.

Sep 21, 2012

This recipe is so yummy. I had been making carne con chile with slight differences, I tried this way though and I liked it a lot better. You serve it with refried beans, orange rice , slices of avocado to another side and warm flour tortillas and it is absolutely amazing !!!

Mar 26, 2014

I make it as is with the exception that I add an extra tomato because my family loves pouring the sauce over mexican rice. Here are my tips:1. Use carne de pulpa (or pulpa negra) you can find this at any mexican grocery store, it's better than flank for this recipe.2. I don't cook the meat all the way through before adding the sauce. Once you put the meat in the pan with the oil, cover it. This allows for the meats juices to be released, once I see the juice released I add the sauce, it really gives it extra flavor.


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  • Calories
  • 280 kcal
  • 14%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 19.5 g
  • 39%
  • Sodium
  • 116 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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Rosa Isel
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