Classic Mexican Chile RECIPE FOR YOU TODAY

Classic Mexican Chile Recipe 

Author: Elena

Prep time:  3 hours

Cook time:  25 mins

Total time:  3 hours 25 mins

 

Ingredients

• 1,7 pounds beef tenderloin or shoulder blade
• 1 cup beef or chicken broth
• 2 large onions, chopped
• 6 ounces canned tomatoes, mash
• 1-2 clove garlic, minced
• Oil
• Chili (3 ounces of green hot pepper), chopped
• 1 jalapeno pepper, chopped
• 2 tsp chile powder (pepper slightly pungent)
• tsp chile powder (hot pepper)
• 2 tbsp ground cumin
• 1 tbsp ground oregano
• Salt and pepper to taste
• Thyme

Instructions

1. Cut meat into small pieces. Season with salt and pepper.
2. Brown in oil in Dutch oven or fry pan with a thick bottom over medium heat until the meat is dark brown.
3. Transfer the meat to a separate bowl, to keep meat broth.
4. In a frying pan add the onions and garlic. Brown over medium heat for 10 minutes heat until dark brown in color-intensive stirring. Then add tomato puree, broth and bring to a boil.
5. Add meat and meat broth, bring to a boil again. Reduce heat; cover and simmer about 1 hour, stirring occasionally.
6. Add chili, jalapeno pepper, chile powder, oregano and 1 tbsp cumin. Simmer gently about 45 minutes, stirring occasionally.
7. Then add 1 tbsp cumin and simmer gently about 25 minutes until thickened to desired consistency.
8. Serve as a separate dish or as a main dish with side dish (rice, for example). Sprig of thyme to decorate.