Sheet-Pan Carne Con Chile
Charred beef and poblano peppers in a smoky chile sauce — finished in 25 minutes on one sheet pan. Serve with warm tortillas and crema for a weeknight dinner that tastes restaurant-made.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.5 lb beef sirloin or flank steak, cut into 1-inch cubes
- 3 whole poblano peppers
- 1 medium white onion, cut into 1-inch chunks
- 3 whole dried guajillo chiles, deseeded
- ¾ cup beef broth
- ½ cup Mexican crema or sour cream
- ¼ cup cilantro, chopped
- 1 whole lime (juiced)
Instructions
- 1
Heat a large skillet over medium-high until smoking. Working in batches, sear beef cubes 2–3 minutes per side until browned. Transfer to a sheet pan.
- 2
Toast guajillo chiles in the same skillet 60 seconds, then soak in 1 cup hot water for 5 minutes until soft.
- 3
Blend softened chiles with soaking liquid, broth, and a pinch of salt until completely smooth.
- 4
Toss beef with poblano chunks, onion, and chile sauce on the sheet pan. Roast at 425°F for 12–14 minutes until peppers blister.
- 5
Drizzle with crema and lime juice. Scatter cilantro over top.
- 6
Serve hot with warm corn tortillas, extra crema, and pickled onions if you have them.
Tools you’ll need
- large 12-inch skillet
- sheet pan (18 × 13 inch)
- blender or immersion blender
- tongs
- oven preheated to 425°F
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