Carne con Chile Colorado 

 

 

14 oz. Red Enchilada Sauce

1 1/2 Lbs. round steak

2 tsp. butter or oil

1 tsp. salt

1 tsp. oregano

2 cloves garlic, chopped

1 15-oz. can tomatoes

Red chile powder, ground

Fresh handful cilantro, chopped finely

Boil round steak until tender, but not too well done. Cut it into small cubes. In a large deep skillet, fry in the butter or oil until browned. Remove from heat. Add Red Enchilada Sauce. Season with salt, oregano, and garlic. Add tomatoes and cilantro. Cook for half an hour. Add additional chile powder to increase heat.

Serves: 4

sa.

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