How to Make Gelatina De Vainilla Con Rompope

Carne Con Chile Rojo

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Recipe Summary Carne Con Chile Rojo

Beef slices are simmered together with a chile-tomato sauce in this spicy and delicious main dish.

Ingredients | Gelatina De Vainilla Con Rompope

2 tomatoes, chopped

10 fresh chile de arbol peppers, chopped

1 clove garlic

2 teaspoons vegetable oil

2 pounds beef chuck roast, cut into 1/4-inch slices

salt and pepper to taste

1 cube tomato-flavored bouillon

Directions

Cook the tomatoes and peppers together in a small saucepan, or in the microwave until softened. Place into the bowl of a blender with the garlic clove, and puree until smooth.

Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the beef with salt and pepper to taste, then fry in the skillet until no longer pink.

Once cooked, pour in the tomato puree, and add the bouillon cube. Stir until the bouillon cube dissolves, then cook for 3 minutes.

Info | Gelatina De Vainilla Con Rompope

prep: 10 mins cook: 25 mins total: 35 mins Servings: 6 Yield: 6 servings

TAG : Carne Con Chile Rojo

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