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Best Easy Res en Salsa de Chile Morita Recipe

Name: Best Easy Res en Salsa de Chile Morita Recipe
Total time: 70 min
Yield: 210 g
Ingredients: beef chuck roast 1.5 lbs; roma tomatoes 4 pieces; white onion 1 medium; garlic cloves 3 cloves; Morita chiles, dried 4 pieces; vegetable oil 2 tbsp; sea salt 1 tsp; black pepper 0.5 tsp; water 1.5 cups

Beef simmered in a smoky morita chile sauce with roasted tomatoes. This high protein, carnivore-approved family dish delivers deep, complex flavors with medium heat.

Cook 70 min Difficulty NORMAL 280 kcal

#high protein #carnivore #family meal

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Ingredients

Main ingredients

beef chuck roast 1.5 lbs
roma tomatoes 4 pieces
white onion 1 medium
garlic cloves 3 cloves
Morita chiles, dried 4 pieces

Seasonings/Sauce

vegetable oil 2 tbsp
sea salt 1 tsp
black pepper 0.5 tsp
water 1.5 cups

Nutrition summary

Carbohydrates 7 g 10%

Protein 27 g 39%

Fat 14 g 51%

Serving size 210g

Cooking steps

1

Heat a large skillet over medium-high and toast the dried Morita chiles for 20-30 seconds per side until fragrant, being careful not to burn them.
2

Char the roma tomatoes, onion, and garlic under a broiler or over a gas flame until well blistered; set aside.
3

Remove stems and seeds from chiles, then soak them in 1 cup hot water for 15 minutes to soften.
4

Blend softened chiles, roasted tomatoes, onion, garlic, and soaking water until smooth.
5

Cut beef into 1-inch cubes. Heat oil in a Dutch oven over medium-high, brown the beef on all sides, then season with salt and pepper.
6

Pour chile-tomato sauce over beef, add remaining water, bring to a gentle simmer. Reduce heat to low, cover, and cook for about 45-60 minutes until beef is tender and sauce thickens.
7

Stir occasionally and adjust seasoning with salt as needed. Let the dish rest uncovered for 5 minutes to allow the sauce to thicken before serving.

Personalized Q&A

Q. What are the key ingredients that create the flavor in this Res en Salsa de Chile Morita?

The defining flavors come from beef chuck roast, smoky dried Morita chiles, and roasted roma tomatoes. Morita chiles lend a deep, smoky heat, while roasted tomatoes and sautéed aromatics balance the sauce with sweetness and body.

Q. How do you control the heat level and prevent the sauce from burning?

Toast the Morita chiles briefly—20-30 seconds per side on medium-high—watching closely to avoid scorching, which can make the sauce bitter. When simmering, keep the heat low and stir occasionally, allowing the flavors to meld and the sauce to thicken without sticking.

Q. How do you keep the beef tender and juicy in this recipe?

After browning the beef cubes, simmer them gently, covered, in the morita chile sauce for at least 45 minutes. Cooking low and slow breaks down connective tissue, yielding tender, flavorful beef without dryness.

Q. What are the nutrition stats per serving in this recipe?

Each serving (210g) has about 280 kcal, 27g protein (39% of calories), 14g fat (51%), and 7g carbohydrate (10%), making it a high-protein, moderate-fat dish with relatively low carbs.

Best Easy Res en Salsa de Chile Morita Recipe

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