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Carne con Chile Rojo Recipe

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This Carne con Chile Rojo is a traditional Mexican dish made with tender beef simmered in a rich red chile sauce made from dried chiles, garlic, spices, and tomatoes. Slow-cooked until the meat is juicy and flavorful, this comforting stew is perfect with warm tortillas, rice, and beans.

Ingredients

For the Beef

  • 3 lbs (1.4 kg) beef chuck roast or stew meat, cut into 1½-inch cubes
  • 3 tbsp vegetable oil or lard
  • 2 tsp salt
  • 1 tsp black pepper

For the Red Chile Sauce

  • 8 dried guajillo chiles, stems and seeds removed
  • 3 dried ancho chiles, stems and seeds removed
  • 2 dried pasilla chiles, stems and seeds removed
  • 4 Roma tomatoes
  • 6 cloves garlic
  • ½ large white onion, chopped
  • 2 cups beef broth
  • 2 tbsp apple cider vinegar

Seasonings

  • 2 tsp ground cumin
  • 2 tsp Mexican oregano
  • 1 tsp smoked paprika
  • ½ tsp ground coriander
  • 2 bay leaves
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper

Optional Additions

  • 2 medium potatoes, cubed
  • 2 carrots, sliced
  • 1–2 chipotle peppers in adobo sauce for smoky heat
  • Fresh cilantro for garnish
  • Lime wedges
  • Pickled onions

Instructions

1. Prepare the Red Chile Sauce

  1. Toast dried guajillo, ancho, and pasilla chiles in a dry skillet for 20–30 seconds per side until fragrant.
  2. Place chiles in hot water and soak for 20 minutes until softened.
  3. Roast tomatoes, onion, and garlic until lightly charred.
  4. Blend softened chiles with roasted tomatoes, onion, garlic, vinegar, beef broth, cumin, oregano, smoked paprika, coriander, salt, and pepper until smooth.
  5. Strain the sauce for a silky texture.

2. Brown the Beef

  1. Season beef cubes with salt and pepper.
  2. Heat oil or lard in a large Dutch oven over medium-high heat.
  3. Brown beef in batches until deeply seared.
  4. Remove beef and set aside.

3. Cook the Carne con Chile Rojo

  1. Return beef to the pot.
  2. Pour the red chile sauce over the meat.
  3. Add bay leaves and remaining beef broth.
  4. Bring to a gentle simmer.
  5. Cover and cook on low heat for 2–3 hours until the beef is tender and the sauce is rich.

4. Finish the Dish

  1. Add potatoes or carrots during the last 30–40 minutes if using.
  2. Remove bay leaves.
  3. Adjust salt and seasoning.
  4. Garnish with fresh cilantro and lime juice before serving.

Serving Suggestions

Serve your Carne con Chile Rojo with:

  • Warm corn tortillas
  • Flour tortillas
  • Mexican rice
  • Refried beans
  • Pinto beans
  • Fresh avocado
  • Queso fresco
  • Salsa verde
  • Pickled jalapeños

Tips for the Best Carne con Chile Rojo

  • Use a combination of guajillo and ancho chiles for a balanced smoky, slightly sweet flavor.
  • Straining the sauce creates a restaurant-quality smooth texture.
  • Beef chuck roast becomes incredibly tender when cooked low and slow.
  • Brown the meat first for deeper flavor.
  • The stew tastes even better the next day after the flavors develop.
  • Add more dried chile de árbol if you prefer extra heat.

Storage

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze for up to 3 months.
  • Reheat gently on the stovetop with a little beef broth if needed.

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