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Carne con Chile Rojo

SUBMITTED BY: Rosa Isel 

"Beef slices are simmered together with a chile-tomato sauce in this spicy and delicious main dish."
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RECIPE RATING:
This recipe has been rated 5 times with an average star rating of 4.6
Read Reviews (3)
PREP TIME  10 Min
COOK TIME  25 Min
READY IN  35 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 tomatoes, chopped
  • 10 fresh chile de arbol peppers, chopped
  • 1 clove garlic
  • 2 teaspoons vegetable oil
  • 2 pounds beef chuck roast, cut into 1/4-inch slices
  • salt and pepper to taste
  • 1 cube tomato-flavored bouillon

DIRECTIONS

  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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 3, 2008 by Dollar 
This was excellent, it had an outstanding flavor to it and we all enjoyed it, I will certainly... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Sep. 10, 2008 by Jame W. 
This is a great recipe! I love it. I originally found this recipe because I was looking for... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Apr. 14, 2009 by DeniseAg 
I took the idea from this recipe but changed a few things. I used a bag of dried Chile... MORE


 
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Nutritional Information
Carne con Chile Rojo

Servings Per Recipe: 6

Amount Per Serving

Calories: 281

  • Total Fat: 18.8g
  • Cholesterol: 69mg
  • Sodium: 118mg
  • Total Carbs: 9.2g
  •     Dietary Fiber: 1.6g
  • Protein: 19.5g

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