Carne con Chile

Ingredients and Weight:

• 2 pounds boneless, skinless beef chuck roast, cut into 2-inch cubes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 (12 ounce) cans diced tomatoes and green chiles (mild or medium)
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/2 teaspoon chipotle powder
• Salt and pepper to taste
• Cilantro, for garnish

Preparation Time:

15 minutes

Cooking Time:

2 hours

Difficulty Level:

2

Preparation Method Steps:

1. In a large Dutch oven or braising pan over medium heat, brown the beef in batches. Remove the meat and set aside.
2. Add the onion and garlic to the pan and cook until softened about 5 minutes.
3. Stir in the diced tomatoes and green chiles, cumin, coriander, oregano, and chipotle powder. Season with salt and pepper to taste.
4. Return the beef to the pan and add enough water or beef broth to cover. Bring to a boil, then reduce heat to low, cover, and simmer for 1-2 hours or until the beef is tender.
5. Remove the meat from the pan and shred it with two forks.
6. Return the shredded beef to the sauce and cook for an additional 30 minutes or until the sauce has thickened.
7. Serve over rice or tortillas, garnished with cilantro.

Nutritional Information:

• Calories: 350
• Protein: 25 grams
• Fat: 15 grams
• Carbohydrates: 30 grams

Dish Characteristics:

• Tender, flavorful beef cooked in a spicy tomato-chile sauce
• Perfect for tacos, burritos, or served over rice
• Authentic Mexican flavor with American-friendly ingredients

User Comments:

• "This is the best carne con chile I've ever had! The sauce is so flavorful."
• "The beef was so tender and juicy. I can't wait to make this again."
• "I love that this recipe uses ingredients that are easily available in American supermarkets."
• "I made this for my family reunion and everyone loved it!"
• "This is a great recipe for a party or potluck."

Special Precautions and Tips:

• If you prefer a spicier dish, add more chipotle powder to taste.
• If you don't have a Dutch oven, you can use a large skillet with a lid.
• Be sure to cook the beef until it is tender before shredding it.
• The sauce can be made ahead of time and reheated when ready to serve.