Carne con chile, also known as chile con carne, is a hearty and flavorful stew that is a staple of Mexican cuisine. It is typically made with beef, dried chiles, tomatoes, onions, and spices, and can be served with a variety of toppings, such as tortillas, rice, beans, and cheese.
Carne con chile has a long and rich history, dating back to the pre-Columbian era. It is believed to have originated with the Aztecs, who used to cook meat with dried chiles and other spices. The dish was later adopted by the Spanish, who introduced it to other parts of the world.
Today, carne con chile is enjoyed all over Mexico and is also popular in the United States and other parts of the world. It is a versatile dish that can be made with a variety of different meats, chiles, and spices. No matter how you make it, carne con chile is sure to be a satisfying and flavorful meal.
One serving of carne con chile contains approximately 350 calories, 30 grams of protein, and 15 grams of fat.
Carne con chile is a delicious and easy-to-make stew that is perfect for a hearty meal. With its rich flavors and satisfying texture, carne con chile is sure to please everyone at the table. So get cooking and enjoy this flavorful Mexican classic!
Carne Con Chile Recipe
Ingredients
- 1 pound beef chuck cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 dried guajillo chiles stemmed and seeded
- 1 dried ancho chile stemmed and seeded
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 14.5-ounce can diced tomatoes, undrained
- 1 15-ounce can pinto beans, drained and rinsed
- 1 cup beef broth
- Chopped fresh cilantro for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds more, until fragrant.
- Add the beef cubes and cook until browned on all sides, about 5 minutes.
- Add the guajillo chiles, ancho chile, oregano, cumin, salt, and pepper. Cook for 1 minute, until fragrant.
- Stir in the diced tomatoes, pinto beans, and beef broth. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beef is tender.
- Serve hot, garnished with chopped fresh cilantro, if desired.
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