I recently went to Texas where I tried a lot of different Mexican food. The foods that stood out to me were the stewed meats. I made note of what I had but after doing some research I've confused myself.
First I had Chile Con Carne on enchiladas. I understand that "Chile Con Carne" is really just "Chili" - the stuff served all over American with ground beef and beans. However, this was a red 'mole'/chile type sauce with chunks of tender beef and definitely not typically 'chili'.
Next I had a Carne Guisada that was mixed with Queso Blanco. I was told the Carne Guisada is the same meat that's in the Chile Con Carne but this time it's mixed with Queso. It combined into a very rich and creamy 'rose' sauce (for lack of a better word).
After getting home, I started looking up recipes but I wasn't seeing anything like what I had in Texas.
Please help me understand the differences between the below dishes (some may be the same) and help me find a recipe for what I had at the restaurant.
- Carne Guisada: Mexican beef stew with a gravy sauce.
- Chile Con Carne: Standard 'Chili'.
- Carne Con Chile: Stewed beef in a red chili sauce.
- Carne Con Chile Colorado: I have no idea what this is.
- Carne De Res En Chile Rojo (Sabroso)
- Carne Con Chile Rojo.
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