Homemade Carne con Chile

Welcome to my West Virginia Kitchen!  Homemade Carne con Chile is a culinary journey where the vibrant flavors of Mexico take center stage.  A beloved dish that embodies the essence of Mexican cuisine, this Homemade Carne con Chile promises to ignite your taste buds, and infuse your home with the irresistible aromas of tradition.  

I know you and your family are going to be blown away with this amazing recipe so...

Let's Get Started!

One thing I am learning about authentic Mexican cooking is that fresh is always best.  That can literally be said about ALL cooking, but in particular authentic Mexican food.  Their flavors are bold, but simple.  Often times be try to load up on all sorts of jarred spices and seasonings  that can leave a bitter finish on our pallet and no one wants that.  That's why when it comes to this Homemade Carne con Chile Recipe a few extra steps can go a LONG way in flavor.  

HERE IS WHAT YOU NEED:

• 1-2 lbs Steak, cut into small pieces (You can use any kind you like.  I used skirt steak for this)
• 1 Red Bell Pepper, 1 Green Bell Pepper, cut into bite-size pieces
• 1 Onion, cut into bite-size pieces
• 1 Tbsp Garlic, minced
• 4 Roma Tomatoes
• 2 Jalapeños, with the seeds removed
• 1 cup Water
• 2 Tbsp Beef Bullion
• Cilantro
• 1 tsp Cumin
• 1/2 tsp Sazón Seasoning with Tomato
• Salt and Pepper, to taste

WHAT IS CARNE CON CHILE?

I know this is probably going to stir up some controversy, mainly because I am in NO WAY Mexican so how would I know, but carne con chile at its core is simply steak and chiles.  That's it.  You can use any steak you like and any chiles you like.  For this recipe today I am using skirt steak because that is what was on sale, but you can use any type of steak you like.  Whatever your budget will allow.  The same can be said for the chiles.  I chose jalapeños because you can find them just about anywhere, but you can use serrano for a spicier sauce, California chiles, arbol chiles, whatever you like!  I dare say you could even use a can of green chiles if you are in a pinch.  That is why this recipe is so loved in many Mexican homes, its versatility.  

SO HOW TO I MAKE IT?

As I said before there are a few steps to this.  All in all it will take about an hour start to finish, but may of these steps can be done ahead of time, such as the salsa, to cut back on the weeknight cooking.  Here's is how it's done.  

1. Place the tomatoes and jalapenõs into a sauce pan with water and boil until tender.  The tomato skins will usually burst when they are ready, about 10-15 minutes.
2. Next add the boiled tomatoes and jalapeños to a blender with the water and beef bullion.  Blend until smooth and sit to the side.
3. Place your pan over medium/high heat and add a little oil.  Sauté until tender, 1-2 minutes.  Next add the steak, season with the salt, pepper, cumin, garlic powder, onion powder, and sazón, and cook until it starts to brown.  
4. Pour the sauce over the steak, peppers, and onions and simmer for 30 minutes.  
5. Taste for salt and pepper and make any adjustments you feel it needs.  
6. Serve and Enjoy!  

WHAT DO I SERVE IT WITH?

I like to serve mine with a side of my Homemade Restaurant Style Mexican Rice, but beans, salad,  steamed veggies.  I mean, who am I to tell you how to eat your Homemade Carne con Chile.  Anything you serve it with will be good.  

Homemade Carne con Chile is more than just a dish, it's a celebration of culture, tradition, and the joy of gathering around the table with loved ones. With its bold flavors and comforting warmth, this recipe invites you to embrace the culinary heritage of Mexico and embark on a flavorful fiesta in your own kitchen. So gather your ingredients, unleash your creativity, and let the magic of Carne con Chile transport you to the sun-drenched streets of Mexico. ¡Buen provecho!

Happy Eatin' Y'all!

~The Kitchen Wife~