Cook The Book: Carne Con Chile Recipe

Name: Cook The Book: Carne Con Chile
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 1 pound 2-by-1/4-inch sirloin strips; 1/2 cup chopped onions; 3 garlic cloves, minced; 1 teaspoon flour; 1 teaspoon ground cumin; 2 bay leaves; 1 teaspoon ground black pepper; 1 teaspoon salt; 2 ancho chile pods; Tortilla chips

Servings: persons

1/4 cup vegetable oil
1 pound 2-by-1/4-inch sirloin strips
1/2 cup chopped onions
3 garlic cloves, minced
1 teaspoon flour
1 teaspoon ground cumin
2 bay leaves
1 teaspoon ground black pepper
1 teaspoon salt
2 ancho chile pods
Tortilla chips

1
Heat the oil in a large skillet or Dutch oven, and brown the meat well, 5 to 10 minutes, until any water evaporates.
2
Add the onion; cook until wilted, about 5 minutes. Add the garlic, flour, cumin, bay leaves, black pepper, and salt. Stir constantly for about 2 minutes or until flour is browned.
3
Add 2 cups water along with the anchos. Cover; simmer 20 minutes. Continue cooking, stirring, and adding more water until the anchos dissolve completely and meat is tender.
4
Remove any large pieces of ancho skin. Serve in a bowl with tortilla chipsor as a sauce for enchiladas or tamales.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup vegetable oil, 1 pound 2-by-1/4-inch sirloin strips, 1/2 cup chopped onions, 3 garlic cloves, minced, and more.

Yes, Cook The Book: Carne Con Chile falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Carne Con Chile

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