![close up view of Carne con Chile Rojo in a pot](https://cdn.statically.io/img/www.allrecipes.com/thmb/_k4rShZ3x6qzJwyQOpLtnBTu5eY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1114856-carne-con-chile-rojo-ninad-4x3-1-beff05faeaac410bbac4a9ea59726a31.jpg)
Ingredients
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2 tomatoes, chopped
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10 fresh chile de arbol peppers, chopped
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1 clove garlic
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2 teaspoons vegetable oil
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2 pounds beef chuck roast, cut into 1/4-inch slices
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salt and pepper to taste
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1 cube tomato-flavored bouillon
Directions
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Cook the tomatoes and peppers together in a small saucepan, or in the microwave until softened. Place into the bowl of a blender with the garlic clove, and puree until smooth.
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Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the beef with salt and pepper to taste, then fry in the skillet until no longer pink.
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Once cooked, pour in the tomato puree, and add the bouillon cube. Stir until the bouillon cube dissolves, then cook for 3 minutes.
Nutrition Facts (per serving)
280 | Calories |
19g | Fat |
9g | Carbs |
20g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 280 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 7g | 35% |
Cholesterol 69mg | 23% |
Sodium 51mg | 2% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 2g | 6% |
Total Sugars 1g | |
Protein 20g | 39% |
Vitamin C 187mg | 208% |
Calcium 27mg | 2% |
Iron 3mg | 17% |
Potassium 507mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.