Sunday, July 31, 2011

Chile Colorado



This stuff is my father in laws FAVORITE thing I make. Every time he hears that I'm making it, he's right over. =) I always make it on a really cold or rainy day.. Goes GREAT with some red rice, beans and tortillas. I like to top it off with some onion, green onion, cheese and sour cream! You can cut back on the beef broth, to make it more thicker, but you can do it either way =) 



Ingredients

  • 9 New Mexico dry chiles - washed, with stems and seeds removed
  • 3 cups water
  • 5 pounds boneless beef chuck roast, trimmed of fat (you can also you stew meat.)
  • 1/2 cup all-purpose flour
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 3 tablespoons oil
  • 2 garlic cloves 
  • garlic salt to taste ( for the red sauce) 
  • 1 large onion, chopped
  • 2 cups beef stock or water

  • Directions
  • Place chiles, garlic 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, garlic, garlic salt 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; shake off any extra flour on the beef, set aside. But you can also use stew meat to pass time =) 

  • Heat 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. ( we love extra sauce so i add more)  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 as it does reduce in cooking =)

Enjoy!!!

Xo-Kelly

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