The first recipe of the week adapted from Robb Walsh's The Tex-Mex Cookbook is for carne con chile. Yes, you read that rightnot "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.
- Yield:4 cups
- 1/4 cup vegetable oil
- 1 pound 2-by-1/4-inch sirloin strips
- 1/2 cup chopped onions
- 3 garlic cloves, minced
- 1 teaspoon flour
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 ancho chile pods
- Tortilla chips
Heat the oil in a large skillet or Dutch oven, and brown the meat well, 5 to 10 minutes, until any water evaporates.
Add the onion; cook until wilted, about 5 minutes. Add the garlic, flour, cumin, bay leaves, black pepper, and salt. Stir constantly for about 2 minutes or until flour is browned.
Add 2 cups water along with the anchos. Cover; simmer 20 minutes. Continue cooking, stirring, and adding more water until the anchos dissolve completely and meat is tender.
Remove any large pieces of ancho skin. Serve in a bowl with tortilla chipsor as a sauce for enchiladas or tamales.