📝 About This Recipe
This quintessential Northern Mexican comfort dish features succulent cubes of beef slow-simmered in a velvety, vibrant red chile sauce crafted from toasted guajillo and ancho peppers. Unlike a standard chili, this 'Carne con Chile' focuses on the deep, earthy complexity of dried chilies balanced with aromatic garlic and cumin. It is a rustic, heart-warming masterpiece that captures the essence of a traditional Mexican family kitchen.
🥗 Ingredients
The Meat
- 2 pounds Beef Chuck Roast or Bottom Round (cut into 1-inch cubes)
- 2 tablespoons Vegetable Oil or Lard (lard adds more authentic flavor)
- to taste Salt and Black Pepper (for seasoning the beef)
The Chile Base
- 6 pieces Guajillo Chiles (dried, stems and seeds removed)
- 2 pieces Ancho Chiles (dried, stems and seeds removed)
- 2-4 pieces Chile de Árbol (optional, for extra heat)
- 2 cups Boiling Water (for soaking the chiles)
Aromatics and Spices
- 1/2 large White Onion (roughly chopped)
- 4 pieces Garlic Cloves (peeled)
- 1/2 teaspoon Ground Cumin
- 1 teaspoon Dried Mexican Oregano (crushed between palms)
- 1 cup Beef Broth (low sodium)
👨🍳 Instructions
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1
Begin by prepping your dried chiles. Wipe them clean, remove the stems, and shake out the seeds. For a milder sauce, ensure all veins are removed.
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2
In a dry skillet over medium heat, lightly toast the chiles for 30-60 seconds per side until they become fragrant and slightly change color. Do not let them burn or they will turn bitter.
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3
Place the toasted chiles in a bowl and cover with 2 cups of boiling water. Let them soak for 15-20 minutes until soft and pliable.
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4
While the chiles soak, season the cubed beef generously with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat the oil or lard over medium-high heat.
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5
Sear the beef in batches to avoid crowding the pan. Brown the meat thoroughly on all sides (about 8-10 minutes total) to develop a deep crust. Remove the meat and set aside.
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6
In a blender, combine the soaked chiles, 1 cup of the soaking liquid, the onion, garlic, cumin, and oregano. Blend on high until completely smooth.
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7
Place a fine-mesh strainer over the pot used for the beef and pour the chile sauce through it, using a spoon to push the liquid through and discarding the leftover skins and seeds.
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8
Cook the strained sauce in the pot for 3-5 minutes, stirring constantly as it deepens in color and 'seasons' in the leftover beef fat.
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9
Add the browned beef back into the pot along with the beef broth. The liquid should just cover the meat.
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10
Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid.
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11
Simmer for 60 to 75 minutes, or until the beef is fork-tender and the sauce has thickened to a rich gravy consistency.
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12
Taste the sauce and adjust the salt if necessary. If the sauce is too thick, add a splash more broth; if too thin, simmer uncovered for the last 10 minutes.
💡 Chef's Tips
Always strain your chile sauce through a fine-mesh sieve to achieve that signature silky, professional texture. If the sauce tastes too acidic, add a tiny pinch of sugar to balance the flavors of the dried peppers. For the best results, use a cut of meat with some fat marbling, like chuck roast, which breaks down beautifully during the simmer. Don't skip toasting the chiles; this step releases the essential oils and provides a smoky depth that raw chiles lack. This dish actually tastes better the next day, as the flavors have more time to meld together in the refrigerator.
🍽️ Serving Suggestions
Serve alongside warm, fluffy Mexican red rice and creamy refried beans. Accompany with a stack of fresh, handmade flour tortillas to scoop up every drop of the rich sauce. Top with a sprinkle of chopped fresh cilantro and finely diced white onion for a bright, crunchy contrast. Pair with a cold Mexican lager or a glass of tart Hibiscus (Jamaica) water to cut through the richness. Add a few slices of ripe avocado on top for a buttery finish.