Hola- Happy Hispanic Heritage Month! I am so excited to celebrate Latin Heritage Month this year. After all, I feel like there is so much to celebrate. For instance, the International Latino Book Awards recently recognized Herencia Cookbook! It is a finalist for Best Cookbook and the winner for Best Latino Focused Design. Further, Herencia Cookbook just turned one! That’s right. I published Herencia Cookbook one year ago. Can you believe it? So, what better way to celebrate all of these great things than with one of my favorite dishes? Carne con chile rojo.
Taste of Mexico
I am half Mexican-American, on my father’s side. Growing up, we would visit his hometown in Sonora, Mexico, often. While visiting, my great-grandma and tias (aunts) would lovingly dode on me. For example, they would make me my favorite authentic dishes. One of them was and still is carne con chile!
What is Carne con Chile Rojo?
You start by slow-cooking a cut of beef, such as tri tip or chuck roast. Once thoroughly cooked, the meat easily shreds. After shredding the beef, it is cooked in an amazing red sauce.
The red sauce gets its amazing flavor, aroma, and color from its chiles! This chile consists of California peppers for color. Guajillo peppers for a unique taste. Serrano for heat. You will also find garlic, onion, peppercorns and bay leaves for added flavor. Finally, Roma tomatoes help with both flavor and color. The result is a dish unlike anything else.
How do you eat it?
I recommend enjoying this meal with flour tortillas and refried beans. That is the traditional way. During the holidays, my family also uses carne con Chile as stuffing for tamales!
Carne con Chile Recipe
- 1 lb chuck meat
- 6 Guajillo chiles
- 6 California chiles
- 3 laurel leaves
- ½ red onion
- 2-3 jalapeños
- 3-4 Roma tomatoes
- 4 garlic cloves
- 1 tablespoon black peppercorns
- Salt, to taste
- 1 can green olives, drained and rinsed
- ½ cup of organic, grass-fed butter
- Mrs. Dash salt-free seasoning, to taste
- 1 tablespoon Knorr caldo de res seasoning
- 1 tablespoon Mexican oregano
Make the sauce
- Wash the vegetables.
- Remove the seeds and stems from chiles.
- On a comal, on low heat, roast the California and Guajillo peppers until they have an even golden color. Careful not to burn the chile, as this can cause a bitter flavor.
- Put the toasted chiles in a glass bowl of hot water and steep for ten minutes. This will rehydrate the chiles.
- While the chiles steep, put the tomatoes, garlic, onion, and jalapenos on the comal. Evenly roast them on all sides.
- Remove the chiles from the hot water and place them in a blender, along with all the roasted vegetables. Also add in the Mexican oregano, Knorr Caldo de Res seasoning, and a pinch of salt.
- Blend until smooth.
Cook the meat
- Cut the meat into 2-inch pieces.
- Season the beef with salt and pepper.
- Set your Instant Pot to saute mode, and add butter.
- Now, sear the meat on all sides.
- Once the meat is evenly browned, add the sauce along with black peppercorns, Mrs. Dash salt-free seasoning, and laurel leaves.
- Pressure Cook for one hour. During this time, your pressure cooker will preheat as well.
- Once finished, slow-release the pressure.
- Once pressure is released, allow the beef to cool.
- Then, shred the beef!