Carne con Chipotle
Inspired by Miranda
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Seasoned beef cooks in a smoky tomato-chipotle salsa with garlic, onion, and cilantro. Chiles de árbol add extra heat, or leave them out for a milder version.
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Skillet
Main Cooking Pan
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Stovetop
Cooking Method
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Ingredients:
For The Carne con Chipotle
- Beef Chuck Cross Rib, cut into bite-sized chunks
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
For the Salsa
- 4 tomatoes
- 1/2 onion
- 2 cloves garlic
- 3 chili arbol (optional)
- 3 chipotle peppers
- salt (to taste)
- pepper (to taste)
- handful cilantro
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Season the beef. Coat the BEEF CHUCK CROSS RIB with the PAPRIKA, CHILI POWDER, ONION POWDER, GARLIC POWDER, CUMIN, OREGANO, SALT, and BLACK PEPPER.
- Brown the meat. Fry the seasoned beef in a skillet for 5–8 minutes, until browned. Transfer to a plate while you prepare the salsa.
- Prepare the salsa. Simmer the TOMATOES, ONION, GARLIC, and optional CHILES DE ÁRBOL in water until softened. Drain, then blend with the CHIPOTLE PEPPERS, CILANTRO, and salsa salt and pepper until smooth. Follow your blender’s instructions for handling hot ingredients.
- Cook the salsa. Pour the blended salsa into the skillet and fry for 1–2 minutes, stirring. Taste and adjust the salt.
- Finish the dish. Return the beef and any collected juices to the salsa. Cook over low heat for another 10 minutes, or until the beef is cooked through. Serve hot, with rice and beans if desired.
Adjust the heat: Miranda recommends leaving out the chiles de árbol if you prefer less spice.
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