Carne con Chile – Authentic Mexican Chile con Carne.

"Carne con Chile"

“Carne con Chile”

When I lived in México, once a week, I ate carne con chile (very spicy) with either red rice or beans. Carne con chile with rice was always more for lunch in the afternoon and with beans for dinner in the evening.

My mom always prepared the “Carne con chile” in a very simple way, but very rich in flavour and it was this recipe that grow up with.
Carne con chile, is a simple basic recipe,that many households in Mexico, from south to north prepare with their own touch, but all very authentic and traditional.
I’ve always liked spicy food and very spicy sauces, sometimes I asked my mom if she could make extra sauce for me, in case La Carne con chile was not very spicy lol.
When I go to visit my family, there is always a question that my mom makes me, and I love to answer – What you want me to cook for you when you get to town? And my answer so far after years of living out of Mexico is “Carne con Chile”, beans and tortillas with extra salsa to accompany, nothing fancy, just authentic and flavorful.

“This dish has many variables, it can be made with beef or pork, use different peppers, as the procedure may vary, and every Mexican home does it in a different way”

If you’ve never tasted or cooked authentic mexican Chile con carne, I must tell you, you have to try this dish!

Ingredients:

Serves: 2 Cooking Time: 30 min

2 Roma tomatos

1 Jalapeño

1/2 small onion

1 garlic clove

Full Pinch of Salt

Pepper to taste

3 Rib Eye steaks (cut in small cubes)

Comal or cast iron skillet

Edit: *If you would like, add any kind of Potato, roughly chopped.
*Change the type of meat as well, Sirloin, Flank Steak and pork are other good options.
* IF you think is too spicy the AuthenticMexican Chile con Carne, Roast 2 extra tomatoes ;)

Preparation

1. We cut our steaks into small cubes, and pre-heated a pan with a teaspoon of oil ( I used olive oil), add the meat, fry (browned) over medium-high heat until meat is thoroughly cooked.

Rib Eye in cubes.

Rib Eye in cubes.

2. In the meantime, heat up your comal or cast iron skillet, put the tomatoes, jalapeño, onion and garlic to roast, when they are completely roasted, put the ingredients in a blender, (peel the tomato skin)  add salt and blend until smooth and thick (adds water if you want a thinner sauce).

Roasting Tomato, Jalapeño and onion.

Roasting Tomato, Jalapeño and onion.

Roasting Tomato and Jalapeño.

Roasting Tomato and Jalapeño.

Roasted salsa

Roasted salsa

3. Now that our meat and salsa are ready, we add the salsa to the meat; let it boil for about 5 minutes, then lower the heat and let cook for approx. +-10 minutes and Ready! (Checked salt and pepper taste)
So now you have an authentic “Carne con Chile

Carne con Chile

Carne con Chile almost Ready

Carne con Chile Ready!

Carne con Chile  is Ready!

You can serve with beans, Mexican rice, quesadillas, burritos, tacos, nachos, etc …

Buen Provecho! ;)

Val,

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3 thoughts on “Carne con Chile – Authentic Mexican Chile con Carne.

  1. Pingback: Authentic Carne con Chile “Beef Braised Short Ribs” “Costillas de Res”. | LIKEINMEXICO

  2. Dear Sirs,
    After spending time all over Mexico and California I do not think your Chilli con Carne is in any way acceptable, I have great experience with foods of the world. I would love to help with your recipes.

    Best Regards,

    Regards,
    Johnnie Cooke

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