Chile Colorado

100 mins
Serves 1
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Directions

  1. 1Dice five pounds of chuck roast into one-inch pieces, generously season with salt and pepper, mix it in, cover and refrigerate for fifteen minutes.
  2. 2Dice five pounds of chuck roast into one-inch pieces, generously season with salt and pepper, mix it in, cover and refrigerate for fifteen minutes.
  3. 3Dice five pounds of chuck roast into one-inch pieces, generously season with salt and pepper, mix it in, cover and refrigerate for fifteen minutes.
  4. 4In a separate pan, heat up a small amount of vegetable oil.
  5. 5In a separate pan, heat up a small amount of vegetable oil.
  6. 6In a separate pan, heat up a small amount of vegetable oil.
  7. 7Add ten to twelve chile ancho, two chiles guajillo, five chiles de árbol, half an onion and three to four garlic cloves.
  8. 8Add ten to twelve chile ancho, two chiles guajillo, five chiles de árbol, half an onion and three to four garlic cloves.
  9. 9Add ten to twelve chile ancho, two chiles guajillo, five chiles de árbol, half an onion and three to four garlic cloves.
  10. 10Sauté for one to two minutes.
  11. 11Sauté for one to two minutes.
  12. 12Sauté for one to two minutes.
  13. 13Add two cups of water and cover for fifteen minutes.
  14. 14Add two cups of water and cover for fifteen minutes.
  15. 15Add two cups of water and cover for fifteen minutes.
  16. 16In a separate pan, heat up two tablespoons of manteca and add the beef.
  17. 17In a separate pan, heat up two tablespoons of manteca and add the beef.
  18. 18In a separate pan, heat up two tablespoons of manteca and add the beef.
  19. 19Cook over medium-high heat for about thirty to forty minutes.
  20. 20Cook over medium-high heat for about thirty to forty minutes.
  21. 21Cook over medium-high heat for about thirty to forty minutes.
  22. 22Once most of the water has simmered down add half a minced onion.
  23. 23Once most of the water has simmered down add half a minced onion.
  24. 24Once most of the water has simmered down add half a minced onion.
  25. 25Mix it in and cook for an additional five to seven minutes.
  26. 26Mix it in and cook for an additional five to seven minutes.
  27. 27Mix it in and cook for an additional five to seven minutes.
  28. 28Add the peppers, onion and garlic to the blender along with all your seasonings and two to three cups of water.
  29. 29Add the peppers, onion and garlic to the blender along with all your seasonings and two to three cups of water.
  30. 30Add the peppers, onion and garlic to the blender along with all your seasonings and two to three cups of water.
  31. 31Blend on high until it's nice and smooth, then add it to the meat.
  32. 32Blend on high until it's nice and smooth, then add it to the meat.
  33. 33Blend on high until it's nice and smooth, then add it to the meat.
  34. 34Add an additional two cups of water, mix it in, cover and simmer on low heat for an additional forty-five minutes to an hour.
  35. 35Add an additional two cups of water, mix it in, cover and simmer on low heat for an additional forty-five minutes to an hour.
  36. 36Add an additional two cups of water, mix it in, cover and simmer on low heat for an additional forty-five minutes to an hour.

Ingredients

  • 5 pounds chuck roast
  • 5 pounds chuck roast
  • 5 pounds chuck roast
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 1 vegetable oil
  • 1 vegetable oil
  • 1 vegetable oil
  • 10 chile ancho
  • 10 chile ancho
  • 10 chile ancho
  • 12 chile guajillo
  • 12 chile guajillo
  • 12 chile guajillo
  • 5 chile de árbol
  • 5 chile de árbol
  • 5 chile de árbol
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 2 tablespoons manteca
  • 2 tablespoons manteca
  • 2 tablespoons manteca
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 3 tablespoons beef or chicken bouillon
  • 3 tablespoons beef or chicken bouillon
  • 3 tablespoons beef or chicken bouillon
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 tablespoon Mexican oregano
  • 1 tablespoon Mexican oregano
  • 1 tablespoon Mexican oregano
  • 1 teaspoon coriander seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon coriander seeds
  • 2 cups water
  • 2 cups water
  • 2 cups water

Equipment

knifeblenderlarge bowlfrying pan