Carne Con Chile Rojo y Papa (Beef and Potato in Red Chili)

Carne Con Chile Rojo y Papa, a savory Mexican dish, combines tender beef, robust red chilies, and hearty potatoes in a symphony of flavors. Succulent cubes of ribeye or chuck steak are first seasoned and seared to perfection, adding depth to the rich red chili sauce infused with aromatic spices like cumin, oregano, and coriander.
As the beef simmers low and slow, potatoes are fried to a golden crisp, ready to be folded into the dish, ensuring each bite is a satisfying blend of textures and tastes.

This recipe promises a comforting meal that celebrates the bold, authentic flavors of traditional Mexican cuisine.
Why You’ll Love This Recipe:
Flavorful Depth: The dish boasts an intricate blend of flavors, thanks to the use of various chilies such as guajillo, japones, or chile de arbol, which provide a robust and nuanced heat. Combined with aromatic spices like cumin, oregano, and coriander, the result is a complex, savory profile that is both exciting and comforting.

Tender and Juicy Meat: Using cuts like ribeye, beef shoulder, or chuck steak ensures that the meat becomes tender and succulent after slow cooking. The beef’s rich flavor melds beautifully with the spicy, tangy sauce, creating a satisfying bite in every mouthful.

Comforting and Satisfying: The addition of potatoes not only adds heartiness to the dish but also soaks up the delicious sauce, delivering both texture and flavor. This makes the stew an ideal comfort food that is nourishing and filling, perfect for a cozy family meal or a gathering with friends.

Versatile and Adaptable: While the recipe offers a traditional approach, it’s versatile enough to allow for personal touches. Home cooks can adjust the spice level by varying the types and amounts of chilies used, making it adaptable to individual preferences and dietary needs.
Cultural Experience: This recipe provides an authentic taste of Mexican culinary traditions. It allows people to explore and appreciate the cultural richness and history embedded in every ingredient and technique, making the cooking and dining experience both educational and enjoyable.
Key Ingredients:
Beef (Ribeye, Shoulder, or Chuck Steak): The choice of beef is critical as it provides the dish with its hearty and savory foundation. These cuts are ideal for slow cooking, becoming tender and juicy as they absorb the flavors of the rich sauce.

Dried Chilies (Guajillo, California, New Mexico, Japones, or Chile de Arbol): These chilies are the stars of the recipe, imparting a vibrant red color and a complex, smoky heat to the sauce. Their unique flavors create the signature depth and warmth that define the dish.

Spices (Cumin, Oregano, Peppercorns, Coriander Seeds): This blend of spices enhances the aromatic profile of the dish, adding layers of earthy and floral notes. Each spice plays a role in complementing the bold flavors of the chilies and beef.

Garlic and Onion: Essential aromatics that provide a savory backbone to the sauce, contributing both sweetness and depth. They are fundamental in balancing the heat from the chilies.

Potatoes: The inclusion of potatoes adds a comforting, starchy element to the dish. They absorb the flavors of the sauce beautifully, offering a pleasant contrast to the rich, spicy beef.
Avocado Oil: Used for sautéing, avocado oil introduces a subtle, nutty flavor while having a high smoke point, making it perfect for achieving the desired sear on the beef and toasting the chilies and spices.
Carne Con Chile Rojo y Papa (Beef and Potato in Red Chili)

Ingredients
1 lb ribeye, beef shoulder or chuck steak cubed

Salt and Pepper, to taste

6-8 chile guajillo, California or New Mexico 33 grams in weight, stems and seeds removed

6 chile japones or chile de arbol

avocado oil

1/3 white onion

3 large cloves of garlic

1 tsp cumin seeds

3/4 tsp peppercorns

3/4 tsp oregano

1/2 tsp coriander seeds
2 1/2 cups water or broth
3 small yellow or white potatoes washed and cubed

Instructions
Step 1:

Cube and then season the beef with salt and pepper, lightly. Set aside.

Step 2:

In a cold skillet, add the dried chiles.

Turn heat to just below medium.

After a few minutes, chiles will begin to toast and become aromatic.

Drizzle in 1 tsp of oil.

Add the onion and garlic.
Saute for another minute.

Add the cumin, oregano, peppercorns, coriander and 1/2 tsp of salt.

Saute for a few seconds.
Pour in 2 cups of water or broth.

Bring up to a light simmer and cook for 10 minutes.

Remove from heat and let stand.

Step 3:

While sauce ingredients are cooling, preheat a deep skillet to medium for 3-4 minutes.

Drizzle in 2 tbsps of oil.

After a few minutes, add the cubed beef.

Spread out evenly in skillet.

Let brown and sear for 3 minutes, then stir as needed until nicely browned.

Step 4:
Transfer all the the red chile sauce ingredients from the reserved skillet to the blender jar.

Blend on high until very smooth.

If you don’t have a power blender, you may need to blend an extra minute on high.
If the red chile sauce is not smooth and glossy, strain through a wire mesh strainer before adding it to the beef.

If it’s smooth, then pour into the skillet.

Stir well to combine.

Cover and reduce heat to a light simmer.

Step 5:

While the beef simmers, fry the cubed potatoes in a little preheated oil.

Season lightly with salt and pepper as they fry.

Once golden on most sides, remove from heat and set aside.

Step 6:
Once the beef is tender, taste for salt, then add reserved potatoes.
I cook the beef low and slow, so this may take 45 minutes to 1 hour.

Fold all the ingredients together until well combined.

Cover and cook for another 20 minutes.
Notes
If the sauce becomes too thick, you could add a little beef or chicken broth. Cook just until beef is tender. If you like it with more sauce in the end, you could prepare a double batch of the red chile sauce to start.

Choice of Meat: Use ribeye, beef shoulder, or chuck steak for their flavor and ability to become tender with slow cooking.

Chiles: Guajillo, California, or New Mexico chiles provide the base for the rich red chili sauce, offering a mild to medium heat level and a deep, earthy flavor.

Aromatic Base: Sauteing dried chiles with onion, garlic, and a blend of spices (cumin seeds, peppercorns, oregano, coriander seeds) builds layers of flavor in the sauce.

Blending the Sauce: Achieve a smooth texture by blending the sauteed chile mixture thoroughly. Straining ensures a silky sauce if needed, enhancing the final dish’s appearance and texture.

Cooking Process: Searing the beef cubes adds caramelization and depth
Slow-cooking the beef in the prepared chili sauce ensures tenderness and allows flavors to meld.

Potatoes: Fried separately until golden, then added towards the end to maintain their texture and absorb the flavors of the dish.

Seasoning: Taste and adjust salt levels after the beef is tender and potatoes are added. The seasoning process ensures balanced flavors throughout.

Simmering: Covering and simmering the dish at the end ensures all ingredients are thoroughly heated and flavors are fully incorporated.

Timing: Plan for approximately 45 minutes to 1 hour of cooking time for the beef to become tender and flavorful, allowing ample time for the dish to develop its rich flavors.

Presentation: Serve hot, garnished with fresh herbs like cilantro, alongside rice or warm tortillas to complement the hearty flavors of the Carne Con Chile Rojo y Papa.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1