Best 8 Carne Con Chile Rojo Chuck Braised In Chile Recipes

CARNE CON CHILE ROJO (CHUCK BRAISED IN CHILE)

Steps:

• To make the bison: Heat oven to 275 degrees.
• Sprinkle the sugar and salt all over the roast. Heat the oil in a large Dutch oven over high heat. Add the roast and sear until dark brown on all sides, 7 to 10 minutes. Transfer to a plate and reduce the heat to medium. Carefully add 1 cup broth (the hot fat will spatter) and scrape up all the browned bits from the pan. Return the roast and any accumulated juices to the Dutch oven and add the tomatoes, onion, chiles, sage, bay leaves, syrup and remaining 3 cups broth. Bring to a boil, then cover and transfer to the center of the oven.
• Braise until the meat is very tender, about 3 1/2 hours. A fork should slide through easily. Uncover and cool for 15 minutes, then transfer the roast to a large bowl. Finely shred the meat using your hands if cool enough to handle or with two forks. Strain the cooking liquid and reserve.
• To make the chile rojo: Bring a medium saucepan of water to a boil. Add all of the dried chiles, reduce the heat to medium, and simmer steadily until softened and lighter in color, about 10 minutes. Transfer the chiles to a blender, along with the garlic, onion, salt and 2 cups of the braising liquid. Save any remaining braising liquid for another use (see Tip). Blend until very smooth.
• Heat the oil in a large, deep skillet over high heat until shimmering. Carefully add the chile sauce (it will splatter) and immediately reduce the heat to medium. Simmer, stirring often, until thickened and brick red, 8 to 10 minutes. Add the shredded meat and any accumulated juices and stir to evenly coat. Reduce the heat to low and simmer for 10 minutes. Season to taste with salt. Serve immediately or cool to room temperature to use as a filling for tamales. The sauced braised meat can be refrigerated for up to 5 days or frozen for up to 3 months.

CARNE CON CHILE ROJO RECIPE

Steps:

• 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.

SONORAN CARNE CON CHILE

Steps:

• Optional smoking step. Salt the venison the night before you plan on smoking it and set in the fridge. The next morning, smoke the meat at 185°F for about three hours. I use mesquite here, but whatever wood you like will do.
• Braise the Meat. Put all the other ingredients for the meat in a stewpot and bring to a simmer. Cover the pot. You can simmer this on the stovetop or in a 325°F oven.
• Toast the Chiles. Heat a comal or flattop or large, heavy frying pan over medium-high heat. While the pan heats up, remove the stems and seeds from the dried chiles. Using a metal spatula, toast all the chiles quickly, pressing on them to flatten. They will get pliable quickly. You'll only need about 30 seconds per side, and you can flip them back and forth if you want. Do not let them char or burn. Move them as you go to a large bowl. When they are all toasted, pour boiling water over them to soak.
• Continuing, you will want to spread the cumin seeds on the hot comal. Let them toast, moving them more or less constantly, until they smell nice, about a minute or two, tops. Move them to a spice grinder and grind to a powder. Can you use ground cumin? Sure, but it won't be as good.
• Now char the garlic and onion on the comal. Set them down on the hot surface and let them sit there until you get a nice char. You want blackening. Move them around to char on all sides. When they're ready, peel the garlic and roughly chop the onion.
• Move the rehydrated chiles, onion, garlic, cumin, oregano and a healthy pinch of salt to the blender. Add a little soaking water or some braising liquid and puree. You want the sauce to have the consistency of heavy cream.
• Optional Step: Push the sauce through a fine-meshed sieve to remove small bits of chile skin and seeds. They are not digestible, and doing this step makes a smoother sauce, and, well, largely prevents the "ring of fire" the following morning...
• Heat a pot over medium heat and add the lard. When the lard is hot, pour the sauce in and stir, stir, stir until the fat emulsifies. Bring it to a very gentle simmer and keep warm.
• Once the venison is tender, somewhere between 90 minutes and 3 hours or so -- you'll know when you can pull it apart fairly easily with two forks -- time to serve. I like to pull the meat into largish pieces and put it in the sauce pot to bathe for a few minutes before serving.

CARNE CON CHILE ROJO

Steps:

• 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.
• 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.
• Once cooked, pour in the tomato puree, and add the bouillon cube. Stir until the bouillon cube dissolves, then cook for 3 minutes.

CHILE-BRAISED BEEF, TWO WAYS

Steps:

• Place beef in a large pot and season with 1 tablespoon salt. Add 1 onion half, 5 garlic cloves, bay leaves, and enough water to cover meat by 1 inch (8 to 10 cups). Bring to a boil, skimming impurities from surface. Cover, reduce heat to medium-low, and simmer until tender enough to easily pierce with the tip of a knife, about 2 hours.
• Meanwhile, preheat broiler, with rack 6 to 8 inches below heating element. Arrange chiles on a rimmed baking sheet. Broil with oven door cracked open, turning once, until blistered in places on both sides, fragrant, and beginning to smoke, 30 to 45 seconds. Transfer to a saucepan. Arrange tomatoes and remaining onion half and garlic cloves on baking sheet. Broil, turning a few times, until blistered in places and beginning to soften, 8 to 10 minutes.
• Transfer to saucepan with chiles; add enough water to just cover vegetables (4 to 5 cups). Bring to a boil, then reduce heat to medium-low and simmer, uncovered, 10 minutes. Strain, reserving 1 cup cooking liquid, and transfer to a blender with reserved liquid, vinegar, cinnamon, cloves, cumin, oregano, and 2 teaspoons salt. Purée until smooth.
• Transfer beef to a plate and strain broth through a fine-mesh sieve, discarding solids. Return beef to pot with 5 cups broth and puréed-chiles mixture (any remaining broth can be cooled and stored in an airtight container in the refrigerator up to 1 week, or frozen up to 6 months; if you'll be serving the dish as a soup, reserve and keep warm).
• Bring beef to a boil. Partially cover, reduce heat to medium-low, and simmer until beef is fork-tender, 1 1/2 to 2 hours more. Shred meat into bite-size pieces.
• To serve as a soup, add reserved warm broth to pot, a little at a time, to reach desired consistency (it should be soupy but still have some body to it). Scatter with chopped onion and cilantro and serve, topped with radishes and avocado, with lime wedges alongside.
• To make tacos, dip tortillas into chile broth, flipping to fully coat, and transfer to a plate, stacking them one on top of another. Fill each with about 1/3 cup shredded beef and a little more chile broth. Fold in half. Heat a generous slick of oil over medium-high in a large, heavy skillet, such as cast iron. When it shimmers, add tacos in a single layer and cook, flipping once (if browning too quickly, reduce heat to medium) until crisp and golden brown in places, about 2 minutes per side. Serve with chopped onion, cilantro, hot sauce, and lime wedges.

CHILE CON CARNE ROJO, SONORAN STYLE

Steps:

• Put the cut-up beef in a dutch oven or similar large kettle, cover with water and boil with salt, pepper, garlic, onion, and 3-4 bay leaves. Boil until meat is tender.
• Remove bay leaves and throw them away. Remove the meat.
• Pour the liquid into another container. (I use a good-sized plastic pitcher.).
• Stir the chili paste into the liquid. ( Or use 8 ounces of the paste and 8 ounces of made-from-scratch chile sauce. Or if you have an asbestos tongue, skip the commercial stuff entirely!).
• Melt shortening in the bottom of the kettle. Add flour and cook until brown, stirring almost constantly.
• Add 10 cups or so of the beef stock/chile mixture gradually, while stirring. (It's like making gravy.).
• Reduce heat and add oregano, cumin, more garlic, and salt to taste.
• Stir in the meat.
• DO NOT add tomatoes, tomato sauce, tomato paste, stewed tomatoes, or any other tomato product!
• Serve with flour tortillas and refried beans. Or make your own burros and serve it that way. Left overs (if any) freeze well.

CHILE ROJO

Steps:

• Place all ingredients into a sauce pan except for salt. Cover the chiles with water and bring to a boil. Cover and continue to boil for 15 minutes.
• Drain the water and add the ingredients including the salt to the blender. Add in 1/2 cup fresh water and blend on high for 5 minutes.
• Add 1 tbsp oil into the empty sauce pan you used to boil the chiles. Pour in the red chile and cook on medium heat for 10 minutes stirring occasionally and adjusting salt to taste.

CARNE CON CHILE

Steps:

• Place the tomatillos, tomatoes, serrano peppers, chile de arbol peppers, and 3 whole garlic cloves into a saucepan over medium-low heat, and cool until the mixture is juicy and the peppers are tender, about 10 minutes. Remove and discard the garlic cloves. Pour the mixture into a blender, and blend until smooth, about 1 minute; set sauce aside. Mince 1 clove of garlic, or amount to taste, and mix into the sauce; season to taste with salt.
• Mince 1 more clove of garlic, and place into a skillet with the pork over medium heat. Cook covered until the pork is no longer pink and the juices run clear, stirring often, about 30 minutes. Pour the blended sauce over the meat, and reduce heat to a simmer; cook, stirring often, until the pork is tender, 5 to 10 more minutes.