E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Carne con Chile Sarah McCune | September 16, 2024 Celebrate Dead 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 new 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 12 Inch Butterfly Sugar Skull Skillet Ingredients Chile Sauce 12 Guajillo chiles 3 garlic cloves ½ white onion 1 tablespoon avocado oil Beef 2 tablespoons avocado oil 2 pounds beef tenderloin ½ white onion diced 1½ cup chicken stock 2 bay leaves 3 teaspoons cumin 1 pinch Mexican oregano 2 teaspoons salt 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. Contributed By: Sarah McCune Sarah is the creator behind Growing up Sarita. When she moved away from home, she realized that she needed to call her mom for help when she cooked her favorite recipes from childhood. She set out to record them for her own kids and now loves sharing her family’s recipes with all Mexican food lovers—to connect and keep her heritage alive. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Carne con Chile Sarah McCune | September 16, 2024 Celebrate Dead 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 new 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 12 Inch Butterfly Sugar Skull Skillet Ingredients Chile Sauce 12 Guajillo chiles 3 garlic cloves ½ white onion 1 tablespoon avocado oil Beef 2 tablespoons avocado oil 2 pounds beef tenderloin ½ white onion diced 1½ cup chicken stock 2 bay leaves 3 teaspoons cumin 1 pinch Mexican oregano 2 teaspoons salt 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. Contributed By: Sarah McCune Sarah is the creator behind Growing up Sarita. When she moved away from home, she realized that she needed to call her mom for help when she cooked her favorite recipes from childhood. She set out to record them for her own kids and now loves sharing her family’s recipes with all Mexican food lovers—to connect and keep her heritage alive. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
