Directions
- 1Cut 1.5 kg of boneless chuck roast into small pieces.
- 2Season with 4 teaspoons of salt and 1 tablespoon of black pepper.
- 3Cover the meat with 3 tablespoons of flour, making sure that all sides are well covered.
- 4Add 3 cups of water to the pot over high heat.
- 5Add 3 ancho chiles, 7 guajillo chiles and a quarter of a white onion.
- 6Let them boil for about 10 minutes.
- 7Transfer the chiles and onion to the blender.
- 8Add 3 cups of water, 1 tablespoon of beef bouillon, 2 teaspoons of dried oregano, 1 teaspoon of cumin and 3 cloves of garlic.
- 9Blend all ingredients.
- 10Brown the meat in a pan with a little oil over medium heat.
- 11Cook until golden brown on both sides.
- 12Add the sauce to a pot over medium heat.
- 13Add beef broth or salt, if needed.
- 14Return the meat to the pot.
- 15Reduce heat, cover and cook for an hour and a half or until meat is tender.
Ingredients
- 1.5 kg carne de res sin hueso
- 4 cucharaditas sal
- 1 cucharada pimienta negra
- 3 cucharadas harina
- 750 ml agua
- 3 chiles anchos
- 7 chiles guajillos
- 0.25 cebolla blanca
- 750 ml agua
- 1 cucharada consomé de res
- 2 cucharaditas orégano seco
- 1 cucharadita comino
- 3 dientes de ajo
- aceite
Equipment
knifecutting boardplatepotblenderpan
Tips
- The secret to Chile Colorado is in the sauce.
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