Delicious Carne Con Chile Rojo Recipe

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If you’re looking for a Carne Con Chile Rojo recipe, then you’re in the right place. In this post, I am going to share the authentic Mexican recipe for Carne Con Chile. It is easy to make and is delicious.

My Mexican friend Alejandro used to work at Ramona’s Mexican Foods, and they make one of the best Carne Con Chile. I learned this recipe from him. I tried it at home, and it was almost the same as what they serve at their locations.

To make Carne Con Chile Rojo, put hot broth and chilies in a blender. In a pan, sauté garlic and onion, and add them to the blender. Add the chilies, cumin, tomatoes, coriander, salt, and pepper, then blend.

Now, cook the chuck roast in a pan and season it with Mexican oregano. Using an Instant Pot, cook the chuck roast with the blended mixture for 25 minutes.

Expert Tips That I Recommend

Avoid adding warm broth to the blender. This is the best way to prevent heat buildup.
For a smoky, earthy flavor, toast the dry chilies before soaking. But be careful, as it doesn’t burn; that can turn it bitter.
The chuck has enough marbling and connective tissue to become exceptionally tender.
After searing, add a little broth and scrape up the bits from the bottom, as they add flavor.
Blend the sauce until it reaches a rich, cohesive texture.

Recipe Variation for Different Diets

Keto Version: Use keto tortillas instead of regular tortillas.
Gluten-Free Version: Replace regular tortillas with gluten-free tortillas.

Storing And Reheating This Recipe

Storing

Let the recipe cool completely. Then add the beef and red chile sauce to an airtight container and refrigerate. Keep it at 4°C and use within 3-4 days.
To freeze it longer, wrap the individual portions in plastic wrap, then add them to a freezer-safe bag. This way, it will remain fresh for 3-4 months. But store the tortillas separately to prevent them from becoming soggy.

Reheating

Oven: First, preheat the oven to 350°F. Then add the beef to an oven-safe dish with some water and cover it lightly with foil. Now heat it well for 20-30 minutes.
Stovetop: Add the beef to a skillet with some water. Cover it with a lid and cook for 18-20 minutes. But you need to keep checking in between.

What To Serve With This Recipe

The Carne Con Chile Rojo Recipe is perfect when served with Mexican rice or refried beans. The classic combination is garlic-butter broccoli with fresh avocado-cucumber salad. You can also enjoy it with a sip of fresh lemon juice while savoring the chile rojo flavors. You can also add plenty of other sides to this recipe.

Printable Version

Main CourseAmerican

Carne Con Chile Rojo Recipe

To make Carne Con Chile Rojo, blend hot broth and chilies. In a pan, sauté garlic and onion, then add them to the blender. Also add the chilies, cumin, tomatoes, coriander, salt, and pepper, then blend everything. Now, cook the chuck roast in a pan and season it with Mexican oregano. Using an Instant Pot, cook the chuck roast with the blended mixture for 25 minutes.

Recipe by

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Prep15 minutes
Cook30 minutes
Extra
Total45 minutes
Serves4
Calories432kcal

Ingredients

8 Mexico Chilies (cleaned)
4 Garlic Cloves (minced)
1 medium Onion (chopped)
1 can Tomatoes (diced)
2 lbs Beef Chuck Roast
2 Cups Chicken or Beef Broth
1 Teaspoon Butter
2 Teaspoons Olive Oil
½ Teaspoon Ground Coriander
½ Teaspoon Ground Cumin
¼ Teaspoon Oregano
Salt and Pepper (for taste)

Equipment

Blender
Pan
Instant Pot

Method

Put hot broth and chilies in a blender.
Wait for the chilies to get softened for about 10 minutes.
Meanwhile, sauté the garlic and onions in a pan until they are soft. Add the onions and garlic to the blender. Also add the chilies, cumin, tomatoes, coriander, salt, and pepper. Blend this mixture until it becomes smooth.
Now, heat olive oil in a pan and add butter. Sauté the chuck roast and chilies in it for about 3-4 minutes.
Then, season the chuck roast with salt, Mexican oregano, and pepper. Remove the pan from the heat and pour the blended sauce into the pan. Mix it well with the chuck roast.
Put the chuck roast and sauce in an Instant Pot. Put on the lid and cook it for 25 minutes. When done, let the pot depressurize on its own.
Add salt and pepper as per your taste. Serve it hot along with freshly cooked tortillas.

Recipe notes

Nutrition

per serving

432kcalCalories
1gCarbs
44gProtein
28gFat
0.2gFibre
1gSugar
193mgSodium

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FAQs About The Carne Con Chile Rojo

How can I make the sauce smooth?

To enjoy a smooth texture, blend the onion, broth, tomato, and garlic until smooth. To enjoy a smoother, silky texture, strain it through a fine mesh and serve.

How do I fix thick sauce?

If the sauce is too thick, add a little broth and keep adding until you reach the desired consistency.

Why is the beef tough?

Beef usually stays tough and chewy if it hasn’t been cooked long enough. Roast beef becomes tender only when cooked long enough for its connective tissues to break down.

Why does sauce taste bitter?

The sauce usually turns bitter when the chilies have been over-roasted or burned. You can add more tomatoes and broth to reduce bitterness.

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Conclusion

The Carne Con Chile Rojo Recipe is a tale of humble chuck roast transformed into something truly special and delicious. What begins with dried chilies, garlic, onions, tomatoes, and a handful of simple spices slowly comes together into a deep, rich, and beautifully fragrant chile rojo sauce.

As the tender beef cooks in that sauce, every bite becomes infused with smoky, earthy, comforting flavors for an unforgettable experience. So let me know in the comments how this exotic recipe turned out for you and your loved ones.

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