Carne Con Chile

Ingredients:

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

Instructions:

Step 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”

Step 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).

Step 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)

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

Buen Provecho!

Nutrition Information:

YIELDS: 3 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of chili pepper instead of jalapeño?

Yes, you can substitute jalapeño with other chili peppers like serrano peppers or poblano peppers to adjust the level of heat according to your preference.

Is it necessary to use rib eye steaks, or can I use a different cut of beef?

While rib eye steaks are traditionally used in Carne Con Chile for their tenderness and flavor, you can use other cuts of beef such as sirloin or flank steak if preferred.

Can I roast the vegetables on a regular skillet instead of a comal or cast iron skillet?

Yes, you can roast the tomatoes, jalapeño, onion, and garlic on a regular skillet over medium-high heat until they are charred and softened.

Can I make this recipe ahead of time and reheat it later?

Absolutely! Carne Con Chile reheats well and can be made ahead of time for convenience.

Simply store it in an airtight container in the refrigerator and reheat it on the stovetop or in the microwave when ready to serve.

How can I adjust the thickness of the sauce to my liking?

If you prefer a thinner sauce, you can add water gradually to the blended mixture until you reach your desired consistency.

Alternatively, if you prefer a thicker sauce, you can simmer it uncovered for a longer period to reduce and thicken.

Can I use canned tomatoes instead of fresh Roma tomatoes?

Yes, you can use canned tomatoes as a substitute for fresh Roma tomatoes.

However, fresh tomatoes typically provide a fresher flavor, so adjust seasoning accordingly.

How can I adjust the spiciness of the dish if I prefer it milder or hotter?

To make the dish milder, you can remove the seeds and membranes from the jalapeño before roasting.

Conversely, for a spicier dish, you can leave the seeds and membranes intact or even add additional chili peppers.

What can I use if I don’t have a comal or cast iron skillet?

If you don’t have a comal or cast iron skillet, you can roast the vegetables directly over an open flame on a gas stovetop or under a broiler in the oven until they are charred and softened.

Can I marinate the steak before cooking it for extra flavor?

Yes, you can marinate the steak in your favorite marinade before cutting it into cubes and frying it. Marinating can enhance the flavor and tenderness of the meat.

How do I know when the steak is thoroughly cooked?

The steak is thoroughly cooked when it reaches an internal temperature of 145°F (63°C) for medium-rare or higher, as recommended by food safety guidelines.

Use a meat thermometer to ensure accurate cooking.

Can I make a vegetarian version of this dish?

Yes, you can make a vegetarian version by substituting the steak with tofu, seitan, or your favorite meat alternative.

Simply follow the same cooking instructions, adjusting cooking times as needed.

How can I prevent the salsa from splattering when blending hot ingredients?

Allow the roasted ingredients to cool slightly before blending them.

Alternatively, blend the ingredients in batches and cover the blender with a kitchen towel to prevent splatters.

Can I freeze leftovers of Carne Con Chile for later consumption?

Yes, you can freeze leftovers of Carne Con Chile in an airtight container for up to 3 months.

Thaw overnight in the refrigerator before reheating.

What are some serving suggestions besides beans and rice?

In addition to beans and Mexican rice, you can serve Carne Con Chile with tortillas, tacos, tostadas, or even over a bed of lettuce for a salad.

Can I adjust the thickness of the sauce after adding it to the meat?

Yes, if the sauce is too thick, you can add a little water or broth to thin it out to your desired consistency.

Conversely, if it’s too thin, you can simmer it uncovered to reduce and thicken.