- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 6 Times
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.
- 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
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.