Chile Colorado

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T1INA 0

This is one of my favorite Mexican dishes. I like to make burritos with it and use some of the extra sauce to ladle over the top and sprinkle with shredded cheddar cheese. Serve with refried beans and Mexican rice and you have a superb Mexican dinner. It doesn't get any better than this!!!

Modified from: Chile Colorado I

Ingredients

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Original recipe yields 12 servings

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Directions

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  1. 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.
  2. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
  3. Heat lard 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 under the top of the beef chunks, or to personal preference. Add cumin and mexican oregeno. 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.
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