Carne con Chile Rojo

4.7
(14)

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

close up view of Carne con Chile Rojo in a pot
2
2
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 2 tomatoes, chopped

  • 10 fresh chile de arbol peppers, chopped

  • 1 clove garlic

  • 2 teaspoons vegetable oil

  • 2 pounds beef chuck roast, cut into 1/4-inch slices

  • salt and pepper to taste

  • 1 cube tomato-flavored bouillon

Directions

  1. 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.

  2. 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.

  3. 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 (per serving)

280 Calories
19g Fat
9g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 280
% Daily Value *
Total Fat 19g 24%
Saturated Fat 7g 35%
Cholesterol 69mg 23%
Sodium 51mg 2%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 20g
Vitamin C 187mg 936%
Calcium 27mg 2%
Iron 3mg 17%
Potassium 507mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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