- by Sarah McCune
Celebrate Day of the Dead with this traditional Mexican beef dish that's smothered in a Guajillo chile sauce that delivers a burst of flavor and is prepared in the Butterfly Sugar Skull Skillet. It’s a dish that is sure to gather everyone around the table to tell of the stories & memories of those who have gone before us.
Level
Intermediate
Prep Time
15 minutes
Cook Time
45 minutes
Serves
4-6
Cook it With Our
Directions
- Wipe chiles clean of dirt and debris. Devein and remove the seeds.
- In your Butterfly Sugar Skull Skillet, toast chiles in a bit of avocado oil. After a few seconds, add garlic and onion to the pan, then fill the pan with water to submerge and rehydrate the chiles.
- Bring water to a boil and turn off the heat. Keep chiles submerged under the hot water (use a plate as a weight for the chiles to keep underwater) for 15 minutes or until tender.
- Once chiles are tender, place in a blender with onion, garlic, and a few ladles of the liquid they were cooked in. Blend until all bits of the chiles have dissolved into a silky, smooth sauce. Add water as needed to loosen the sauce in the blender.
- Discard any leftover water and use the same skillet to heat remaining avocado oil. Once the pan is hot, sear bite-size beef until brown. Add chile sauce, chicken stock and spices, then stir to combine. Bring to a simmer, lower heat and cover for 12 minutes. Salt to taste.
- Serve your Carne con Chile on blackened tortillas with your favorite toppings.
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