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Carne con Chile Rojo

Rated as 4.67 out of 5 Stars

"Beef slices are simmered together with a chile-tomato sauce in this spicy and delicious main dish."
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35 m servings 280
Original recipe yields 6 servings


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  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; 18.7 8.9 19.5 69 51 Full nutrition

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Read all reviews 10
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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 ...

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 everyt...

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 mo...

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/chicke...

This recipe was easy and tasted great. I added chopped up potatoes to mine which made it even better.

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 b...

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 ...

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 th...

Absolutely phenomenal, in fact my fiancee loves this enough that he's willing to pitch in to chop the pepper since I cannot. (I'm sensitive to the oils of the raw peppers, and it causes me breat...