Carne con Chile

Name: Carne con Chile: Mexican Beef Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 Roma tomatoes; 6 tomatillos; 1/4 onion; 2 cloves garlic; 2 chiles puya; 8 chiles de arbol; 2 lbs beef bottom round, thin cut; 2 tsp salt; 2 tbsp vegetable oil; 1/2 onion, sliced; 2 cloves garlic, minced; 1/2 cup water; 2 tsp salt; 2 tsp chicken bouillon powder; 4 potatoes, peeled and chopped; 1 small bunch cilantro; cooked rice, to serve; tortillas, to serve

Carne con Chile is a traditional Mexican beef and potato stew built on a foundation of roasted tomatillos, tomatoes, and dried chiles that create a complex, spicy, deeply savory broth.

🌍Mexican 🏷️Carne con chile 🏷️Beef stew 🏷️Mexican food 🏷️Comfort food Beef and potatoes

🏷️

🏷️Tomatillo salsa

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TikTok

Total

40 min

Servings

6

Difficulty

Easy

Est. Cost

$32–$53

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

4 Roma tomatoes
6 tomatillos
1/4 onion
2 cloves garlic
2 chiles puya
8 chiles de arbol
2 lbs beef bottom round, thin cut
2 tsp salt
2 tbsp vegetable oil
1/2 onion, sliced
2 cloves garlic, minced
1/2 cup water
2 tsp salt
2 tsp chicken bouillon powder
4 potatoes, peeled and chopped
1 small bunch cilantro
cooked rice, to serveoptional
tortillas, to serveoptional

18 Ingredients

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Instructions

1
Line a comal or griddle with foil. Roast the Roma tomatoes, tomatillos, 1/4 onion, and 2 garlic cloves until their sides are charred and the tomatillos have changed color.
2
Remove the roasted vegetables. Add the chiles puya and chiles de arbol to the hot comal and toast for a few seconds until fragrant. Be careful not to burn them.
3
Slice the beef into small, bite-sized pieces.
4
Season the sliced beef with 2 teaspoons of salt.
5
In a large pan over medium-high heat, add a generous drizzle of oil. Once hot, add the seasoned beef and begin to cook.
6
Add the sliced onion and minced garlic to the pan with the beef. Stir well to combine.
7
Cover the pan and continue to cook on medium heat, allowing the meat to release its juices.
8
Place all the roasted vegetables (tomatoes, tomatillos, onion, garlic) and toasted chiles into a blender.
9
Add 1/2 cup of water, 2 teaspoons of salt, and 2 teaspoons of chicken bouillon powder to the blender. Blend until the salsa is smooth.
10
Pour the blended salsa over the cooked beef in the pan. Stir well to combine.
11
Add the peeled and chopped potatoes and the small bunch of cilantro to the stew.
12
Cover the pan, reduce the heat to low, and let it simmer for 12-15 minutes, or until the potatoes are fork-tender.
13
Serve the Carne con Chile hot, optionally with a side of rice and warm tortillas.

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Tips & Notes

Pro tips

Roast tomatillos and tomatoes until charred and softened to concentrate flavor and remove acidity before blending into the salsa.
Sear the beef in hot oil before simmering to build fond and create a more flavorful braising liquid.
Toast dried chiles briefly in a dry pan before rehydrating to unlock their essential oils and intensify depth.
Taste and adjust salt halfway through cooking; beef and chiles mellow as they simmer, so early seasoning may seem stronger than the final dish.

Substitutions

Chiles puya & chiles de arbol → guajillo or ancho chiles (milder, less smoky)
Beef bottom round → chuck or brisket (more marbling, slightly richer)
Roma tomatoes & tomatillos → 1 can (14.5 oz) fire-roasted tomatoes + 1 can tomatillos (adjust liquid as needed)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; reheat on the stovetop over medium heat, adding beef broth if sauce has thickened too much.