CHILE COLORADO
A popular Mexican stew, Chile Colorado includes tender pieces of beef simmered in a red chile sauce made from dried Mexican chiles, broth and spices.
Provided by Lauren Allen
Categories Main Course
Time 1h45m
Number Of Ingredients 20
Steps:
- Remove meat from fridge and cut into ½ inch cubes. Set aside.
- Remove the stems (and seeds if you want, for milder heat) from the dried chiles while rinsing them under cold water. Place chiles in a saucepan and cover with broth. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes.
- Meanwhile, prepare the meat. Season on all sides with salt and pepper and sprinkle with flour. Add oil to a skillet over medium high heat. Once hot, add meat and cook until browned on both sides. Depending on the size of your pan you will need to do this in a few batches to keep from overcrowding.
- Remove meat to a plate and set aside. Add onion and jalapeno to the pan and saute for several minutes.
- As the onions cook, pour the softened peppers and the broth into a blender. Add the sautéed onion and jalapeno and blend until smooth. Set aside.
- Return browned beef (and accumulated juices) back to the pot. Strain the chili sauce from the blender through a fine mesh strainer, into the pot. Add oregano, cumin, paprika, garlic powder and stir well. Add bay leaf.
- Bring to a slow boil, then reduce heat to low, cover and simmer for about an hour, or until the meat is very tender.
- Uncover and stir in lime juice and cornstarch slurry. Cook for a few more minutes, until the sauce has slightly thickened.
- Serve as a stew with tortillas for dipping and a side of Mexican rice and beans.
Nutrition Facts : Calories 318 kcal, Carbohydrate 18 g, Protein 35 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 88 mg, Sodium 529 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving
CHILE COLORADO
I like to make this chile for my Mexican husband, who also doesn't like tomatoes in his chile. This is a very Mexican chile. If you decide to add beans, do it after the chile is finished.
Provided by VARISSUL
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h30m
Yield 12
Number Of Ingredients 9
Steps:
- Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a blender, and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
- Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
- Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.
Nutrition Facts : Calories 543.7 calories, Carbohydrate 6.3 g, Cholesterol 136.1 mg, Fat 41.6 g, Fiber 0.7 g, Protein 33.7 g, SaturatedFat 15.9 g, Sodium 624.3 mg, Sugar 1 g
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