How To Make Carne con Chile Rojo
Spice up your meals with these easy-to-follow Mexican recipes! Explore a variety of dishes and new flavors to try out for your next big meals. We have it all from the classic tacos, crunchy empanadas, freshly made margaritas, and more. These exciting Mexican recipes are sure to please any crowd. So try them out for your next big gathering, or simply cook them up for when you’re craving some Mexican cuisine.
Serves:
Ingredients
- 2 lbs beef chuck roast, cut into chunks
- 3 tablespoons vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
-
In a large pot, heat the vegetable oil over medium-high heat. Add the beef chunks and brown them on all sides. Remove the beef from the pot and set aside.
-
In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant.
-
Stir in the chili powder, cumin, and oregano. Cook for an additional minute to toast the spices.
-
Pour in the beef broth and diced tomatoes with their juice. Bring the mixture to a boil.
-
Return the beef to the pot and season with salt and pepper. Reduce the heat to low, cover, and simmer for 2 hours, or until the beef is tender and can easily be pulled apart with a fork.
-
Once the beef is cooked, remove it from the pot and shred it using two forks. Return the shredded beef back to the pot and stir it into the sauce.
-
Serve the Carne con Chile Rojo over rice or with warm tortillas. Garnish with fresh cilantro.
Nutrition
- Calories : 420 kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
