Serious Eats: Recipes

Cook the Book: Carne con Chile

The first recipe of the week adapted from Robb Walsh's The Tex-Mex Cookbook is for carne con chile. Yes, you read that right—not "chile con carne." Jorge Cortez, (La Margarita in San Antonio), the gentleman who gave Walsh the recipe, said the large chunks of meat called for the flip-flop in the name.

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