Carne con Chile {Beef Short Ribs} Recipe|Carne con Chile {Costillitas de Res} Receta

                 Authentic Carne con Chile “Short Ribs” “Costillas de Res”

Carne con Chile - Short Ribs

It’s cold outside… damn cold!
The Low temperatures just have said hello to Montreal, we just got a snowfall mix with rain, so outside is a big mess!! Yes… slushy mix and splashing everywhere, but the temperatures are going down hill, so that means it’s gonna be a skating ring all over the place! Ice, Ice baby 😉
I don’t like it so much and I wish it was just powder snow to play outside with Lola (my dog) in the snow, BUT… what am I gonna do?! It is what it is… so let’s enjoy the cold weather with warm drinks and food, no?

As I told you before, Carne con Chile is one of my favourites “Authentic” Mexican Dishes! simple, fast and full of flavour! Although this time took me a bit more time than usual, because I made the Carne con Chile with Beef Short Ribs!!!!

Beef Short Ribs, in a sentence: “Short ribs” make delectable winter eating, don’t you think?

When I started cooking, I was lost with the meat cuts.
I had to learn the differences between french, english and spanish and to date still a bit confusing… but if you are in the same situation I was here is some info for you:

1. Beef short Ribs are larger and usually more tender and meatier than their pork counterpart.
2. Beef Short Ribs are good for stews (braised), BBQ (grilled)
3. How can you cook Beef Short Ribs? You have many alternaives like, Slow cooker, Oven, Roast, Grill, the result? delicious tender braised short ribs 😉 yum yum!!

In this recipe I am using one of my favourite ingredients in mexican salsas, “Tomatillo” (toe-ma-tee-ohs) commonly call Tomate Verde (Green Tomato) considerate a basic ingredient in Mexican Cuisine. Tomatillos are green and about the size of a cherry tomato, the inside is meatier than any other tomato, they grow to maturity inside of a husk and  the husks are inedible and should be removed before use. Tomatillos are very easy to cook with because they don’t need to be peeled or seeded. Their texture is firm when raw, but soften when cooked. Rinse before using as the tomatillo is covered by a sticky substance. Do not peel the green skin!! 😉
Where to buy tomatillos? I guess in any latin store or farmer’s markets. Continue reading “Carne con Chile {Beef Short Ribs} Recipe|Carne con Chile {Costillitas de Res} Receta”

Carne con Chile – Authentic Mexican Chile con Carne.

"Carne con Chile"
“Carne con Chile”

When I lived in México at my parents, once a week for sure I ate carne con chile (very spicy sometimes) with either red rice or beans. Carne con chile with rice was and is more for lunch and with beans for dinner.
My mom always prepared the “Carne con chile” in a very simple way, but very rich in flavour and it was this recipe I grew up with.

La Carne con chile, is a simple and basic recipe that many households in Mexico, from south to north prepare with their own touch. Textures, colours and sometimes flavours may differ one from the other, since there is a wide of chiles for choosing to cook carne con chile, to mention few, Jalapeño, Serrano, chipotle, as it can be prepare using tomatillo or Red tomato but all very authentic and traditional. 
If you like spicy food you will like this recipe, 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 spicy enough lol. 
When I go to visit my family, there is always a question my mom ask 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 living outside of Mexico is “Carne con Chile”, beans and tortillas de maíz with extra salsa to accompany. I know, nothing fancy, but is authentic and very flavourful.

“This dish has many variables, as I mentioned above. Carne con Chile can be made with beef or pork, use different chiles like Jalapeño, Serrano, chipotle, chile ancho, chile Guajillo, and I believe every Mexican home does it in a different way” but If you’ve never tasted or cooked authentic Mexican Chile con carne, I must tell you, you have to try this authentic Mexican dish! It doesn’t matter what chile con carne, as longs as is authentic and traditional like this recipe. 


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, and/or choose different kind of chile. 
*Change the type of meat as well, Sirloin, Chuck, Flank Steak are good option as well as  pork leg, chops.
* IF you think is too spicy the AuthenticMexican Chile con Carne, Roast 2 extra tomatoes but if you want it spicier add more jalapeño.


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. In spanish we say “Doramos la carne”

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. 15-20 minutes and Ready!! (Checked salt and pepper to taste)
So easy and simple these 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! 😉