← Back to Search Results
stewing Tex-Mex
Carne Con Chile

Comments: 0
 

Recipe

Jorge Cortez at La Margarita in San Antonio remembers when his family made this Mexican beef and chile stew with big chunks of meat. The ingredients are nearly the same as in chili. “But we never called it chile can carne, we called it carne can chile,” he says with a laugh.

Yield: Makes 4 cups

Ingredients

  • ¼ cup vegetable oil
  • 1 pound 2 by ¼-inch sirloin strips
  • ½ 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

Directions

Heat the oil in a large skillet or Dutch oven and brown the meat well, 5 to 10 minutes, until any water evaporates. Add the onion and 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 the flour is browned. Add 2 cups water and the ancho pods. Cover and simmer for 20 minutes.

Continue cooking, stirring, and adding more water until the ancho dissolves completely and the meat is tender. Remove any large pieces of ancho skin.

Serve in a bowl with tortilla chips or as a sauce over enchiladas or tamales.


© 2004 Robb Walsh

Note from Cookstr's Editors

Nutritional information is based on 4 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

368kcal (18%)
41mg (4%)
2mg (4%)
4mcg RAE (0%)
410mg
29mg
24g
1g
1g
3g
53mg (18%)
643mg (27%)
7g (34%)
29g (44%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
baked-explorations Baked Explorations
by Matt Lewis
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
mexican-everyday Mexican Everyday
by Rick Bayless
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?