Beef slices are simmered together with a chile-tomato sauce in this spicy and delicious main dish.

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

280 calories; protein 19.5g 39% DV; carbohydrates 8.9g 3% DV; fat 18.7g 29% DV; cholesterol 68.8mg 23% DV; sodium 51.3mg 2% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/14/2009
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 chicken 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! Read More
(33)
12 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/14/2009
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 chicken 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! Read More
(33)
Rating: 5 stars
10/03/2008
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 simmer 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! Read More
(25)
Rating: 4 stars
09/10/2008
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 used olive oil instead of the vegetable oil which is much better for you! Thanks so much! Read More
(21)
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Rating: 4 stars
07/28/2009
Very good. My dad was known for his carne con chile. He will roast the chile de arbol peppers in a pan then blend them and keep them on hand. I also added tomatoe sauce and alittle water/chicken stock at the end with some flour to ticken it up. Read More
(9)
Rating: 5 stars
04/06/2011
This recipe was easy and tasted great. I added chopped up potatoes to mine which made it even better. Read More
(8)
Rating: 5 stars
06/28/2010
Simple and yummy! Made it with side of mash potatoes. The beef let out a lot of water and I thought it would steam and not cook right but it was just perfect. I put the sauce in as soon as the beef changed color (turned it around too). Three minutes after that it was all done. Oh and I cooked the garlic with the sauce before putting in the blender. Read More
(8)
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Rating: 5 stars
09/21/2012
This recipe is so yummy. I had been making carne con chile with slight differences I tried this way though and I liked it a lot better. You serve it with refried beans orange rice slices of avocado to another side and warm flour tortillas and it is absolutely amazing!!! Read More
(5)
Rating: 5 stars
03/26/2014
I make it as is with the exception that I add an extra tomato because my family loves pouring the sauce over mexican rice. Here are my tips:1. Use carne de pulpa (or pulpa negra) you can find this at any mexican grocery store it's better than flank for this recipe.2. I don't cook the meat all the way through before adding the sauce. Once you put the meat in the pan with the oil cover it. This allows for the meats juices to be released once I see the juice released I add the sauce it really gives it extra flavor. Read More
(2)
Rating: 4 stars
09/06/2014
I did this in a crock pot and came out very good! I just started cooking and this was easy. Next time I will add potatoes. Read More
(1)