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Chile Colorado

I found this recipe somewhere out on the net. I really enjoy it, so I wish I could remember where it was from to give some credit.

Ingredients

  • 2 lbs. beef chuck cut in bite size cubes
  • 2 Tbsp. vegetable oil
  • 2 tsp. southwest essence
  • 2 cup water
  • 6-8 dried chilies break off stems and shake out seeds
  • 2-3 garlic cloves minced
  • 1 medium onion chopped
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. Mexican oregano 1 ½ tsp. if not Mexican
  • ½ tsp. ground cumin
  • 1 ½ Tbsp. oil
  • 1 ½ Tbsp. flour
  • 1 tsp. cayenne pepper

Instructions

  1. Prepare chili puree. Place chilies in large nonreactive bowl. Add boiling water to cover and try to ensure that chilies stay submerged. Let stand 30-40 min to soften. Remove chilies to blender. Taste soaking water; if it's bitter discard it and use plain water for the rest, else use a mixture of soaking water and plain water. If you don't want to taste it, it's safer to toss it and use plain water. Add 1 to 1 ½ cup water to chilies and blend until very smooth, 1 to 2 min. Pour mixture through strainer, pressing pulp with spoon or rubber spatula to get all the puree out. Set aside.
  2. Heat 2 Tbsp. oil in heavy skillet. Add meat and season with essence and cook until browned. Add 2 cup water, cover and simmer 1 hour. Add chili puree to meat and stir in. Mash salt and garlic together to make a paste. Sauté chopped onion in 1 ½ Tbsp. oil until tender. Mix in salt/garlic paste and 1 ½ Tbsp. flour. Stir 1 min to get raw taste out of the flour and add mixture to simmering beef. Add cumin, pepper, cayenne and oregano. Cover and simmer 2 hours. Taste and season with salt, pepper and cayenne to your liking.