Cook the Book: Carne con Chile

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┬Śnot "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


  1. 1.

    Heat the oil in a large skillet or Dutch oven, and brown the meat well, 5 to 10 minutes, until any water evaporates.

  2. 2.

    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.

  3. 3.

    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.

  4. 4.

    Remove any large pieces of ancho skin. Serve in a bowl with tortilla chips—or as a sauce for enchiladas or tamales.