Carne con Chile Rojo7 Reviews
- Prep: 10 min
- Cook: 25 min
- Ready In: 35 min
“Beef slices are simmered together with a chile-tomato sauce in this spicy and delicious main dish.” - by Rosa Isel
Original recipe yields 6 servings
- Cook the tomatoes and peppers together in a small saucepan, or in the microwave until softened. Place into the bowl of a blender with the garlic clove, and puree until smooth.
- Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the beef with salt and pepper to taste, then fry in the skillet until no longer pink.
- Once cooked, pour in the tomato puree, and add the bouillon cube. Stir until the bouillon cube dissolves, then cook for 3 minutes.
Amount Per Serving (6 total)
- 280 cal
- 18.7 g
- 8.9 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"I took the idea from this recipe but changed a few things. I used a bag of dried Chile Colorado, poached it with the tomatoes and garlic cloves, added about a cup of water and blended it with a chicke..." See moren boullin instead of tomato boullin. Then I added it to the chopped chuck and let it simmer for 15 minutes, it was AWESOME! I am now going to use this same adjusted recipe for sauce for enchiladas!"
"This was excellent, it had an outstanding flavor to it and we all enjoyed it, I will certainly cut my meat a little smaller and consider simmering the sauce and meat in a crock pot to let everything s..." See moreimmer in together. I simmered the meat and sauce on low for an hour waiting for my husband to get home for dinner and it was great! This will make it into our dinner meal rotation!"
"This is a great recipe! I love it. I originally found this recipe because I was looking for beef recipes with less than 300 calories and this was on the list. To cut down on the calories even more...I..." See more used olive oil instead of the vegetable oil which is much better for you! Thanks so much!"
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