For a richer flavor, use beef broth instead of water to dissolve the bouillon cube. Adjust the number of chile de arbol peppers to your preferred level of spiciness. Serve with warm tortillas, rice, or beans for a complete and satisfying meal. For an even deeper flavour, consider searing the beef in batches to develop a rich crust before adding the sauce. For a smoother sauce, strain the tomato-chile puree through a fine-mesh sieve before adding it to the beef.
Carne con Chile Rojo
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME35 mins
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SERVING6 People
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VIEWS45
Tender slices of beef luxuriate in a vibrant, smoky chile-tomato sauce, creating a deeply flavorful and satisfying dish that's both comforting and exciting.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol69 mg
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Fiber2 g
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Protein20 g
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Saturated Fat7 g
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Sodium51 mg
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Sugar1 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a small saucepan, combine the chopped tomatoes and chile de arbol peppers. Alternatively, microwave in a microwave-safe dish. Cook until softened, about 5-7 minutes.
02
StepTransfer the softened tomatoes and peppers to a blender or food processor. Add the minced garlic clove. Puree until smooth. (2 minutes)
03
StepHeat the vegetable oil in a large skillet or Dutch oven over medium-high heat. (1 minute)
04
StepSeason the beef slices generously with salt and freshly ground black pepper. (1 minute)
05
StepAdd the seasoned beef to the hot skillet and sear until browned on all sides, ensuring not to overcrowd the pan. Work in batches if necessary. (8-10 minutes)
06
StepPour the tomato-chile puree over the seared beef. Add the tomato-flavored bouillon cube. (1 minute)
07
StepStir well to dissolve the bouillon cube and combine all ingredients. Bring to a simmer, then reduce heat to low, cover, and cook for 3 minutes, or until the beef is tender and the sauce has thickened slightly.
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RECIPE REVIEWS
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Please Rate
Kelli Hoeger
Jun 13, 2025Next time, I'll try adding a pinch of cumin for extra depth of flavor.
Susanna Homenick
Apr 19, 2025I added a chopped onion when I was cooking the chile-tomato sauce and it came out really well!
Earline Wintheiser
Mar 30, 2025I doubled the sauce! It's so good, it's great to have extra.
Loraine Beatty
Mar 24, 2025I used dried chile de arbol peppers, and it worked great after soaking them in hot water first.
Dean Beatty
Mar 20, 2025This recipe is a keeper! The beef was so tender and flavorful.
Luisa Rau
Mar 15, 2025Easy to follow and the result was amazing. My family loved it!
Ozella Reichel
Mar 7, 2025Be careful not to overcrowd the pan when searing the beef – it makes a big difference in the final result.
Nick Yundt
Jan 26, 2025Absolutely delicious! The heat level was perfect for me, but I might reduce the chiles next time for my kids.