CHILE ROJO RECIPE

CHILE ROJO RECIPE -

This is a basic red chile sauce. I usually make this to add into stewed meat recipes for enchiladas or tamales and also as an enchilada sauce.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 1 cup

Number Of Ingredients 5

Ingredients

8 dried New Mexico chiles (stems removed)
1 roma tomato
1/4 white onion
2 garlic cloves
1 teaspoon salt

Steps:

Place all ingredients into a sauce pan except for salt. Cover the chiles with water and bring to a boil. Cover and continue to boil for 15 minutes.
Drain the water and add the ingredients including the salt to the blender. Add in 1/2 cup fresh water and blend on high for 5 minutes.
Add 1 tbsp oil into the empty sauce pan you used to boil the chiles. Pour in the red chile and cook on medium heat for 10 minutes stirring occasionally and adjusting salt to taste.

Nutrition Facts : Calories 44.6, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 2334.1, CarbohydrateContent 10, FiberContent 2.4, SugarContent 4.5, ProteinContent 1.6

CARNE CON CHILE ROJO RECIPE | ALLRECIPES

Carne con Chile Rojo Recipe | Allrecipes image

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

Provided by Rosa Isel

Categories World Cuisine Latin American Mexican

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 7

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

Steps:

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.
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.
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 : Calories 279.8 calories, CarbohydrateContent 8.9 g, CholesterolContent 68.8 mg, FatContent 18.7 g, FiberContent 1.6 g, ProteinContent 19.5 g, SaturatedFatContent 7 g, SodiumContent 51.3 mg, SugarContent 1.2 g

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When you go out for Mexican food at your favorite little place, and your food's covered with that delicious red sauce, and you wish you could make it at home? Now you can! This is so simple to make! I found this recipe in one of my gazillion cookbooks. I decided to give it a try. I'd been using the same red sauce for years, and loved it, so I'm not sure why I even tried this one. But am I glad I did!!! lol This recipe is mild, so should you want yours more spicy, then you'll want to use the hotter dried chiles. Either way, I'm sure you will love it. Don't be afraid of the dried chiles if this is your first attempt. It really is simple to do, and the end result will be so worth it. Where I buy my dried chiles, actually it's Albertson's, there's a rack in the specialty aisle, and there are cellophane bags hanging up. Usually, the bags have the type of chile and how spicy hot it is. So, that should help you out some. If you can't find any, zmail me and I'll help you. This freezes well.
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CHILE ROJO RECIPE -

This is a basic red chile sauce. I usually make this to add into stewed meat recipes for enchiladas or tamales and also as an enchilada sauce.
From food.com
Total Time 30 minutes
Calories 44.6 per serving

Add 1 tbsp oil into the empty sauce pan you used to boil the chiles. Pour in the red chile and cook on medium heat for 10 minutes stirring occasionally and adjusting salt to taste.

See details

CARNE CON CHILE ROJO RECIPE | ALLRECIPES

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