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Best Easy Chile Pasado con Carne Recipe

Name: Best Easy Chile Pasado con Carne Recipe
Total time: 80 min
Yield: 250 g
Ingredients: beef chuck 1 lb; dried roasted green chiles (chile pasado) 6 pieces; yellow onion 1 cup; garlic cloves 3 cloves; potato 1 cup; beef broth 3 cups; vegetable oil 2 tbsp; salt 1 tsp; black pepper 0.5 tsp

Dried roasted green chiles stewed with beef in a savory, mildly smoky broth. This high protein, carnivore family dish is a Chihuahua specialty with distinctive, gentle heat.

Cook 80 min Difficulty NORMAL 315 kcal

#high protein #carnivore #Mexican specialty #comfort food

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Ingredients

Main ingredients

beef chuck 1 lb
dried roasted green chiles (chile pasado) 6 pieces
yellow onion 1 cup
garlic cloves 3 cloves
potato 1 cup

Seasonings/Sauce

beef broth 3 cups
vegetable oil 2 tbsp
salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 9 g 11%

Protein 28 g 36%

Fat 16 g 53%

Serving size 250g

Cooking steps

1

Heat 2 tbsp vegetable oil in a heavy pot over medium-high heat. Add beef chuck cubes and sear until well browned on all sides, about 6 minutes.
2

Add chopped onion and minced garlic to the pot. Reduce heat to medium and sauté until onions are translucent and fragrant, about 3 minutes.
3

Break dried roasted green chiles into strips and add to the pot; sauté 1 minute to release aroma.
4

Pour in beef broth and add salt and black pepper. Bring to a gentle simmer, cover, and cook over low heat for 1 hour to allow flavors to meld and beef to tenderize.
5

Add diced potatoes. Continue simmering, uncovered, until potatoes are tender and liquid reduces slightly, about 20 minutes. Taste and adjust seasoning as needed before serving.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The defining ingredient in Chile Pasado con Carne is the dried roasted green chiles (chile pasado). These chiles deliver a signature mildly smoky flavor and gentle heat, setting the tone for this regional specialty. Combined with tender beef, they create the dish’s distinctive taste and aroma.

Q. How should I control the heat when cooking the beef?

For optimal tenderness and flavor absorption, the beef is first seared on medium-high heat, then simmered gently on low heat for over an hour. This sequence develops robust flavor while softening the meat. Avoid overheating after adding chiles and broth to maintain a savory, not overly spicy, balance.

Q. How can I prevent the potatoes from becoming mushy?

To ensure well-textured potatoes, add them only after the beef is mostly tender and flavors have developed. Simmer uncovered for the final 20 minutes so the potatoes cook through yet retain their shape. Monitor closely near the end, tasting for doneness without overcooking.

Q. What is the nutritional breakdown per serving in this recipe?

Each 250g serving provides approximately 315 kcal, with about 28g protein (36% of calories), 9g carbohydrates (11%), and 16g fat (53%). This offers a hearty protein boost and moderate fat, with low carbs, making it a satisfying option for high-protein diets.

Best Easy Chile Pasado con Carne Recipe

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