Carne Con Chile Rojo

Ingredients

• Servings: 6
• 2 tomatoes, chopped
• 10 fresh chile de arbol peppers, chopped
• 1 clove garlic
• 2 teaspoons vegetable oil
• 2 pounds beef chuck roast, cut into 1/4-inch slices
• salt and pepper to taste
• 1 cube tomato-flavored bouillon

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• 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.
• 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.
• once cooked, pour in the tomato puree, and add the bouillon cube. stir until the bouillon cube dissolves, then cook for 3 minutes.