Carne Con Chile Rojo y Papa (Beef and Potato in Red Chili)
Ingredients
1 lb ribeye, beef shoulder or chuck steak cubed
Salt and Pepper, to taste
6-8 chile guajillo, California or New Mexico 33 grams in weight, stems and seeds removed
6 chile japones or chile de arbol
avocado oil
1/3 white onion
3 large cloves of garlic
1 tsp cumin seeds
3/4 tsp peppercorns
3/4 tsp oregano
1/2 tsp coriander seeds
2 1/2 cups water or broth
3 small yellow or white potatoes washed and cubed
Instructions
Step 1:
Cube and then season the beef with salt and pepper, lightly. Set aside.
Step 2:
In a cold skillet, add the dried chiles.
Turn heat to just below medium.
After a few minutes, chiles will begin to toast and become aromatic.
Drizzle in 1 tsp of oil.
Add the onion and garlic.
Saute for another minute.
Add the cumin, oregano, peppercorns, coriander and 1/2 tsp of salt.
Saute for a few seconds.
Pour in 2 cups of water or broth.
Bring up to a light simmer and cook for 10 minutes.
Remove from heat and let stand.
Step 3:
While sauce ingredients are cooling, preheat a deep skillet to medium for 3-4 minutes.
Drizzle in 2 tbsps of oil.
After a few minutes, add the cubed beef.
Spread out evenly in skillet.
Let brown and sear for 3 minutes, then stir as needed until nicely browned.
Step 4:
Transfer all the the red chile sauce ingredients from the reserved skillet to the blender jar.
Blend on high until very smooth.
If you don’t have a power blender, you may need to blend an extra minute on high.
If the red chile sauce is not smooth and glossy, strain through a wire mesh strainer before adding it to the beef.
If it’s smooth, then pour into the skillet.
Stir well to combine.
Cover and reduce heat to a light simmer.
Step 5:
While the beef simmers, fry the cubed potatoes in a little preheated oil.
Season lightly with salt and pepper as they fry.
Once golden on most sides, remove from heat and set aside.
Step 6:
Once the beef is tender, taste for salt, then add reserved potatoes.
I cook the beef low and slow, so this may take 45 minutes to 1 hour.
Fold all the ingredients together until well combined.
Cover and cook for another 20 minutes.
Notes
If the sauce becomes too thick, you could add a little beef or chicken broth. Cook just until beef is tender. If you like it with more sauce in the end, you could prepare a double batch of the red chile sauce to start.
Frequently Asked Questions:
What type of beef is best for this dish, and can I use other cuts?
Ribeye, beef shoulder, or chuck steak are excellent choices for this recipe.
These cuts have enough fat and marbling to provide flavor and tenderness.
While you can experiment with other cuts, it’s essential to choose a cut suitable for slow cooking, as this dish simmers for an extended period to achieve tenderness.
Where can I find the dried chiles needed for the red chili sauce?
You can typically find dried chiles like guajillo, California, New Mexico, chile japones, or chile de arbol in well-stocked grocery stores, Latin markets, or online spice shops.
Make sure to remove the stems and seeds before using them in the recipe.
What is the purpose of toasting the dried chiles before making the sauce?
Toasting the dried chiles enhances their flavor by bringing out their natural oils and intensifying their aroma.
This step is crucial for developing the rich and smoky flavor of the red chili sauce.
Can I adjust the spiciness of this dish to my preference?
Yes, you can control the spiciness by adjusting the number of chiles used, particularly the chile de arbol and chile japones.
For milder results, reduce the number of these spicy chiles.
You can also remove the seeds from the dried chiles, as many of the chili peppers’ heat resides in the seeds and membranes.
What side dishes or accompaniments pair well with Carne Con Chile Rojo y Papa?
This dish is often served with warm corn tortillas, rice, and refried beans.
You can also garnish it with fresh cilantro, chopped onions, and a squeeze of lime juice for added freshness.
Consider serving with sliced avocado or a side salad to balance the richness of the dish.
What’s the best cut of beef to use for this dish, and why?
Ribeye, beef shoulder, or chuck steak are recommended for this recipe because they have the right balance of meat and fat for slow cooking.
These cuts become tender and flavorful when simmered in the red chili sauce.
They are also more affordable options for this type of dish.
What’s the difference between chile guajillo, California, and New Mexico chiles? Can I use any of them for the recipe?
These chile varieties are similar in terms of flavor and heat, so you can generally use any of them interchangeably.
The choice between them often comes down to personal preference and availability.
They all contribute to the rich, earthy flavor of the red chili sauce.
Can I make this dish less spicy?
Absolutely! The spiciness of the dish depends on the number and type of dried chiles used.
To make it milder, reduce the number of chile de arbol and chile japones.
You can also remove the seeds and membranes from these chiles, as they contain much of the heat.
What are some side dishes that go well with Carne Con Chile Rojo y Papa?
This dish pairs wonderfully with traditional Mexican sides like warm corn tortillas, rice, and refried beans.
You can also serve it with fresh toppings like chopped cilantro, onions, and a squeeze of lime juice for added freshness
. Consider including sliced avocado or a side salad for balance.
How long should I simmer the beef for the best results?
The beef should be simmered until it becomes tender and flavorful.
This typically takes about 45 minutes to 1 hour when cooked low and slow.
It’s essential to check the tenderness by tasting a piece of the beef to ensure it’s cooked to your liking before adding the potatoes and finishing the dish.