Red chile con carne

Yield: 4 Servings

Measure Ingredient
2 pounds Lean beef or pork or half of each; cut into medium sized pieces
7 \N Ancho chiles -or-
10 \N Mild red chiles
4 \N Cloves garlic; peeled
½ cup Lard
¼ cup Flour
1½ teaspoon Salt
1 teaspoon Dried oregano leaves

Date: Sun, 11 Feb 1996 08:40:37 -0600 From: Judy Howle <howle@...>

Here are some "no beans" recipes for you Texans. Personally, I like beans in my chili, but eat it both ways. RED CHILE CON CARNE (This is an authentic Mexican recipe).

Boil the meat in well-seasoned water to cover until tender. Drain the meat, saving all the broth, and cube it. Set aside some of the broth.

Remove tops and seeds from the red chiles and boil in salted water for 15 min. Cool and puree in blender with 1 or 2 cups reserved meat broth and 4 garlic buds. Strain. You should have 4 cups.

Pan-fry the meat in ¼ cup lard, and set aside. In remainder of lard, brown the flour until golden and add the strained chile puree. Cook until sauce thickens, season with salt to taste, add oregano and boil 10 more minutes until thick.

Add sauce to meat just to barely cover, and cook a few minutes stirring constantly. (If you have any red chile sauce left, save to make enchiladas.) If Chile con Carne is too dry, add a little of the reserved broth until right consistency is reached.

Serve with fresh flour tortillas and a bowl of any crisp salad on the side.

Beans in any shape or form are a must.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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