Carne en Chile Rojo

Recipe

I like to make this along side Chilaquiles Verdes because I use some of the juice the meat releases in that recipe for more flavor

Ingredients

  • 3lbs pulpa negra

  • Garlic Salt

  • Boiled Pinto Beans

  • Avocado Oil

  • 3/4 Onion sliced

  • 4 Chile Guajillo

  • 4 Chile Pouya

  • 10 Chiles de arbol

  • 2 Chiles morita

  • 4 Garlic Cloves

  • 10 tomatillos

  • 3 potatoes cut into small slices (look at picture above)

  • Optional Toppings: Queso Fresco

  • Optional: side of boiled pinto beans

Directions

  1. Cut the meat into small strips and add a generous amount of garlic salt

  2. Cut the potatoes into small slices (look at the picture above) and add salt to them.

  3. In a pan, add avocado oil and saute the sliced onion until golden. Then add the meat.

  4. In order to the meat to get a good sear, pour the excess meat juice in a mug and set off to the side. We will be using some of the meat juice later in this recipe and some for the chilaquiles verdes

  5. Take out the seed from the chiles puya and chiles guajillo

  6. On a comal vaz asar all the chiles, tomatillos, and garlics

  7. In the blender: Add everything from step 4, some black pepper, 1/2 bunch cilantro, salt to taste, and instead of water we will be adding meat juice released from meat earlier

  8. Blend until you have a sauce

  9. Add the sauce and sliced potatoes to the meat with onion and let it come to a boil. The bring down to a simmer and keep the lid on so the potatoes cook.

  10. Serve: Serve with a side of pinto beans and some queso fresco