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Carne con Chile Sonorense (Sonoran Beef in Red Chilli Sauce)

Name: Carne con Chile Sonorense (Sonoran Beef in Red Chilli Sauce)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Cuisine: Mexican
Ingredients: 1000 g Beef; 5 Guajillo Chilli; 3 Ancho Chilli; 5 cloves Garlic; 1 White Onion; 1 tsp Cumin; 1 tsp Mexican oregano; 2 leaves Bay leaf; 3 tbsp Vegetable Oil; 1.5 tsp Salt; 0.5 tsp Black Pepper; 400 g Boiled beans; 6 Large flour tortillas

80 min (20 prep + 60 cook) Medium 6 servings Sonora

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

Sonoran stew of beef in mild red chilli sauce.

About this recipe

Carne con chile sonorense is a stew of beef chunks slow-cooked in a mild, aromatic red chilli sauce, a Sonoran classic served with pot beans, rice and flour tortillas.

History & Origin

Carne con chile is the most iconic stew in Sonoran cooking and one of the most representative preparations of northern Mexico. Unlike Texan chilli con carne - which uses minced meat and beans - the Sonoran style uses chunks of solid beef, generally from the shoulder cut or a braising cut, slow-cooked in a red chilli sauce (ancho or guajillo) characterised by its deep red colour, rich flavour and moderate heat. The secret of Sonoran carne con chile lies in the quality of the chilli: in Sonora, chiles pasados or sun-dried red chillies that have been cured for weeks are used, developing a more complex and intense flavour than fresh chillies. The sauce is made by soaking the chillies, blending them with garlic, cumin and oregano, and cooking this down with the meat until a thick, intensely flavoured stew is achieved. This dish is the centrepiece of Sonoran family meals, particularly in rural areas and cattle ranches where beef is the star product. It is always served with pot beans, red rice and the incomparable Sonoran flour tortillas, which are perfect for mopping up every drop of red sauce.

Estimated cost

£15.50

Total cost

£2.58

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

34g

Protein

14g

Carbohydrates

20g

Fat

2.5g

Fibre

620mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Tuesta los chiles guajillo y ancho en un comal seco 30 segundos por lado (cuidado de no quemarlos). Remoja en agua caliente 20 minutos hasta que se suavicen.
💡 El agua de remojo del chile puede usarse en la salsa para más sabor.
2
Escurre los chiles y licúa con el ajo, la mitad de la cebolla, el comino, el orégano y una taza del agua de remojo hasta obtener una salsa tersa.
💡 Cuela la salsa para eliminar pieles y semillas.
3
Corta la carne en cubos de 3-4 cm. Sazona con sal y pimienta. Sella en el aceite caliente a fuego alto hasta que esté dorada por todos los lados. Retira y reserva.
4
En la misma olla, sofríe la cebolla restante picada 3 minutos. Añade la salsa de chile colada y cocina 5 minutos a fuego medio, moviendo constantemente.
5
Regresa la carne a la olla. Añade las hojas de laurel y suficiente agua o caldo para cubrir la carne. Cocina a fuego bajo tapado durante 45-50 minutos hasta que la carne esté muy tierna.
💡 En olla de presión se reduce el tiempo a 25 minutos.
6
Ajusta la sal y la consistencia de la salsa. Debe quedar espesa pero no pastosa. Sirve con frijoles de olla y tortillas de harina calientes.