Carne con Chile Rojo

Turned out yummy! I used Serrano peppers 4-5 and 4 tomatoes instead of what it called for, chicken bouillon instead of the Tomato bouillon. I also let it simmer in the sauce a while. I served it with Fideo and Borracho beans! Yum!

I make it as is with the exception that I add an extra tomato because my family loves pouring the sauce over mexican rice. Here are my tips:1. Use carne de pulpa (or pulpa negra) you can find this at any mexican grocery store, it's better than flank for this recipe.2. I don't cook the meat all the way through before adding the sauce. Once you put the meat in the pan with the oil, cover it. This allows for the meats juices to be released, once I see the juice released I add the sauce, it really gives it extra flavor.