CARNE CON CHILI Dec 20 Written By Eleanor Debel https://www.youtube.com/shorts/a2fEL1lurOUPrintCARNE CON CHILE Yield 4-6Prep time10 MinCook time1 HourTotal time1 H & 10 M Ingredients 1 lb beef chuck, sirloin or top round, cut into 1 inch pieces Kosher salt and black pepper Chili Sauce:2 dried guajillo peppers, stemmed and seeded 2 dried ancho peppers, stemmed and seeded ½ white onion 1 can fire roasted tomatoes 3 garlic cloves ½ tsp dried oregano ½ tsp ground cumin 1 tsp chicken bouillon powder 1 bay leafTo Serve;Shredded cheese Chopped cilantro Tortillas InstructionsAdd the dried chilis to a small pot along with the half onion, add enough water to submerge them and bring to a boil for 10 minutes. Remove from the heat and add the softened chilis and onion to a blender, along with the fire roasted tomatoes, garlic, oregano, cumin and bouillon. Blend on high until smooth. Season with salt to taste Season the chopped beef all over with salt and pepper and set aside. Heat a large skillet over medium high heat and add a drizzle of oil. Add the beef and cook, undisturbed for 1-2 minutes until the meat has a nice sear, then flip and stir and continue to cook for about 2 minutes. Add the chili sauce and bay leaf to the beef, rinse out the blender with ½ cup of water to get all the sauce and pour that into the pan as well. Cook as a gentle simmer for about an hour or until the beef is fork tender. Remove from the heat, sprinkle the cheese all over the top and serve inside warm tortillas. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meateasy Eleanor Debel
CARNE CON CHILI Dec 20 Written By Eleanor Debel https://www.youtube.com/shorts/a2fEL1lurOUPrintCARNE CON CHILE Yield 4-6Prep time10 MinCook time1 HourTotal time1 H & 10 M Ingredients 1 lb beef chuck, sirloin or top round, cut into 1 inch pieces Kosher salt and black pepper Chili Sauce:2 dried guajillo peppers, stemmed and seeded 2 dried ancho peppers, stemmed and seeded ½ white onion 1 can fire roasted tomatoes 3 garlic cloves ½ tsp dried oregano ½ tsp ground cumin 1 tsp chicken bouillon powder 1 bay leafTo Serve;Shredded cheese Chopped cilantro Tortillas InstructionsAdd the dried chilis to a small pot along with the half onion, add enough water to submerge them and bring to a boil for 10 minutes. Remove from the heat and add the softened chilis and onion to a blender, along with the fire roasted tomatoes, garlic, oregano, cumin and bouillon. Blend on high until smooth. Season with salt to taste Season the chopped beef all over with salt and pepper and set aside. Heat a large skillet over medium high heat and add a drizzle of oil. Add the beef and cook, undisturbed for 1-2 minutes until the meat has a nice sear, then flip and stir and continue to cook for about 2 minutes. Add the chili sauce and bay leaf to the beef, rinse out the blender with ½ cup of water to get all the sauce and pour that into the pan as well. Cook as a gentle simmer for about an hour or until the beef is fork tender. Remove from the heat, sprinkle the cheese all over the top and serve inside warm tortillas. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meateasy Eleanor Debel
