New Mexico Red Chile Con Carne

New Mexico Red Chile Con Carne, a vibrant and flavorful dish that encapsulates the essence of Southwestern cuisine. This recipe boasts a rich and aromatic red chile sauce crafted from dried chiles, onions, garlic, and a medley of spices, all blended to velvety perfection. Tender cubes of chuck roast are then seared to golden-brown perfection before being simmered in the luscious chile sauce, allowing the flavors to meld together into a tantalizing symphony.

Whether served with warm homemade flour tortillas or atop a bed of rice, this dish promises to transport your taste buds to the heart of New Mexico with each savory bite. Get ready to savor the warmth and depth of flavors in every spoonful of this comforting and soul-satisfying meal.

New Mexico Red Chile Con Carne

Ingredients:

Red Chile Sauce

10 Chile California, guajillo or New Mexico, stems and seeds removed

Avocado or olive oil

1 medium onion, sliced

4 to 6 cloves garlic, sliced

1 teaspoon cumin seeds

2 cups beef or chicken broth

Salt and pepper to taste

You Will Also Need

2 tablespoons avocado or olive oil

2 pounds cubed chuck roast

salt and pepper

1 1/2 -2 more cup beef or chicken broth

1 more teaspoon cumin seeds, crushed

1 teaspoon corinader seeds, crushed

1 teaspoon mexican oregano, crushed

1 teaspoon chile piquin, crushed (or red pepper flakes)

Instructions:

Step 1:

Preheat 3 tablespoons of oil to medium heat for a few minutes.

Add the dried chiles and cook for 2 to 3 minutes.

Add the onion, garlic and cumin seeds and cook for 3 more minutes.

Add the 2 cups of broth and cook for 5 to 7 more minutes or until dried peppers have become soft.

Step 2:

Transfer all of the ingredients from the skillet with chiles into the blender.

Season with salt and pepper to taste, using a kitchen towel to hold down the lid to the blender, blend on high until smooth.

Taste for salt.

Strain chile sauce into a large bowl using a wire mesh strainer.

Set aside.

Step 3:

In that same skillet, add 2 more tablespoons of oil and preheat for a few minutes.

Season the beef with salt and pepper and place into hot oil.

Cook and sear until golden brown on most sides.

Add the strained chile sauce, remaining broth and spices.

If you like the a carne con chile with more broth, add all of the remaining broth.

Bring to a boil, reduce to a simmer.

Taste for spices and cover partially while is slow simmers for the next 2 to 2 1/2 hours or until the beef becomes tender.

Serve with your favorite sides and warm, homemade flour totillas.

Notes:

Chile Selection: Choose between Chile California, guajillo, or New Mexico chiles for the red chile sauce, ensuring to remove the stems and seeds for a smoother texture.

Aromatic Base: Sauté sliced onions, garlic, and cumin seeds in oil until fragrant, infusing the sauce with depth of flavor.

Blending the Sauce: After cooking the chile mixture, transfer it to a blender and blend until smooth, ensuring to season with salt and pepper to taste for balanced flavor.

Straining the Sauce: Strain the blended chile sauce through a wire mesh strainer to remove any residual solids, resulting in a silky and velvety texture.

Searing the Beef: Cube chuck roast and sear it in hot oil until golden brown, locking in juices and enhancing the overall flavor profile of the dish.

Simmering Process: Combine the seared beef with the strained chile sauce, additional broth, and a blend of crushed spices. Allow the mixture to simmer slowly for 2 to 2 1/2 hours until the beef becomes tender and infused with the rich flavors of the sauce.

Adjusting Seasonings: Taste the dish periodically and adjust the seasoning as needed, ensuring that the flavors are well-balanced and harmonious.

Serving Suggestions: Serve the New Mexico Red Chile Con Carne with your favorite sides and warm homemade flour tortillas, allowing the vibrant flavors to shine through with each comforting bite.

Storage: Leftovers can be stored in the refrigerator for several days, allowing the flavors to meld and develop even further over time.

Customization: Feel free to customize the recipe by adjusting the spice level to your preference or adding additional ingredients such as beans or vegetables for extra texture and flavor.

Nutrition Information:

Frequently Asked Questions:

Can I use different types of chiles for the sauce?

Yes, you can use Chile California, guajillo, or New Mexico chiles based on availability and preference.

What type of oil should I use for cooking?

Avocado or olive oil are recommended for this recipe.

How long should I cook the dried chiles in Step 1?

Cook the dried chiles for 2 to 3 minutes until they become aromatic.

What should I do if the dried peppers aren’t soft after adding broth?

Continue cooking for an additional 5 to 7 minutes until the peppers soften.

Is it necessary to strain the chile sauce?

Straining the sauce helps achieve a smoother texture, but you can skip this step if you prefer a chunkier consistency.

Can I use a different cut of beef instead of chuck roast?

While chuck roast is recommended for its flavor and tenderness, you can experiment with other cuts if desired.

What if I prefer a spicier flavor?

You can adjust the heat by adding more crushed chile piquin or red pepper flakes according to your taste preference.

How do I know when the beef is tender in Step 3?

The beef should become tender after simmering for 2 to 2 1/2 hours.

Test it by piercing it with a fork; it should easily shred apart.

Can I make this recipe in advance?

Yes, this dish often tastes even better when made ahead of time, allowing the flavors to meld.

Simply reheat before serving.

What are some recommended side dishes to serve with New Mexico Red Chile Con Carne?

Traditional accompaniments include warm flour tortillas, rice, beans, or a simple green salad.

Feel free to customize based on your preferences.