Carne con Chile Rojo

Ingredients and Weight:

• Strip steak: 2 pounds, cut into 1-inch cubes
• Guajillo chiles: 12 ounces, stemmed and seeded
• Ancho chiles: 8 ounces, stemmed and seeded
• Pasilla chiles: 4 ounces, stemmed and seeded
• Garlic: 10 cloves, minced
• Yellow onion: 1 pound, chopped
• Chicken broth: 4 cups
• Beef broth: 2 cups
• Tomato paste: 2 tablespoons
• Oregano: 1 tablespoon, dried
• Cumin: 1 teaspoon, ground
• Bay leaves: 2
• Salt and pepper: to taste

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour 30 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. In a large pot or Dutch oven, heat some oil over medium heat. Season the steak cubes with salt and pepper and sear them in batches until browned on all sides. Remove the steak from the pot and set aside.
2. In the same pot, add the guajillo, ancho, and pasilla chiles. Toast them for 1-2 minutes per side until fragrant.
3. Remove the chiles and place them in a bowl. Pour boiling water over the chiles and let them soak for 30 minutes until softened.
4. While the chiles are soaking, sauté the garlic and onion in the same pot until softened.
5. Drain the chiles and add them to the blender along with the chicken broth, beef broth, tomato paste, oregano, cumin, bay leaves, salt, and pepper. Blend until smooth.
6. Pour the chile sauce into the pot with the garlic and onion. Bring to a simmer and cook for 20 minutes, or until the sauce has thickened.
7. Add the seared steak cubes back to the pot and simmer for 1 hour, or until the meat is tender and the sauce has further reduced.

Nutritional Information:

• Calories: Approximately 400 calories per serving
• Protein: 30 grams per serving
• Fat: 20 grams per serving
• Carbohydrates: 25 grams per serving

Dish Characteristics:

• Rich and flavorful
• Tender and juicy steak
• Spicy and smoky sauce

User Comments:

• "This dish was absolutely delicious! The sauce was perfect, with just the right amount of spice."
• "The steak was cooked perfectly and melted in my mouth."
• "I would definitely recommend this recipe to anyone who loves Mexican food."
• "This is now my go-to recipe for Carne con Chile Rojo."
• "I appreciate that all the ingredients are easily available in supermarkets."

Special Precautions and Tips:

• Be careful not to overcook the steak, as it can become tough.
• If you don't have a blender, you can make the chile sauce by simmering the chiles in the chicken and beef broth until softened, then puréeing them with an immersion blender.
• Serve with rice, beans, or tortillas for a complete meal.