How to Make Carne en Chile Rojo

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

dried red chiles

🥗Healthier: fresh red peppers

💰Cheaper: canned chili

Fresh peppers provide flavor without the heat of dried chiles.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can lower calories and cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola is often cheaper.

Soak 15 Chile California pods in hot water for about 5 minutes until hydrated.

Transfer the chiles to a blender with some of the soaking liquid, add 1 tablespoon cumin, 1.5 tablespoons Mexican oregano, and salt to taste, then blend until smooth.

Cut beef without bone into uniform pieces for even cooking, season with salt and 1 tablespoon black pepper.

Heat 3 tablespoons vegetable oil in a large pot over high heat.

Add the beef to the pot and cook until it releases its juices and becomes golden brown, about 30 minutes.

Once browned, add the blended Chile Colorado sauce to the beef, reduce heat to medium-low, and cook for 1.5 hours, scraping the bottom of the pot to incorporate any browned bits.

Add 3 bay leaves and cover the pot, letting it simmer for 1.5 hours until the meat is fork-tender.

Cooking Techniques

Equipment Needed

Spice Level: