Chile Colorado with beef short ribs

Name: Chile Colorado with beef short ribs
Cuisine: Mexican
Ingredients: 3 chile california pod; 2 chile guajillo pod; 2 chile pasilla pod; 10 chile de árbol pod; 1/2 yellow onion; 6-8 garlic clove; 1 tbsp salt; 1 tbsp oregano; 1/2 tsp pepper; 1/2 cup flour; 4-6 bay leaf; 1 tbsp beef bouillon; 2 1/2 lbs boneless chuck roast beef; 2 lbs beef short ribs; roma tomato cleaned and cut; vegetable oil; 2 cups water

Serves 1

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Chile Colorado with beef short ribs

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Serves 1

Directions

1In a sauce pan, heat vegetable oil over medium-low heat and sauté dry chiles until they change color, being careful not to burn them.
2Cook the chiles for 1-2 minutes on each side then remove and place them into a blender.
3Add onion and garlic cloves to the pan, cook until they start to change color, then remove and add to the blender.
4Add the dry-cut roma tomatoes face down to the same oil pan and cook for 2-3 minutes on each side.
5Remove the tomatoes, add to the blender with the salt, pepper, beef bouillon, oregano, and 2 cups of water, then blend and set aside.
6In a large pot with oil on low heat, cook the beef ribs on each side, seasoning with salt and pepper.
7Remove the ribs, add the remaining meat to the pot, season with salt and pepper, and cook on each side.
8After 5 minutes, add 1/2 cup flour and cook for another 3 minutes.
9Return the ribs to the pot with the meat, pour the prepared chile sauce over everything, add extra water to the blender to rinse it into the pan, and add bay leaves.
10Cover and cook on low for 3 hours.

Ingredients

3 chile california pod
2 chile guajillo pod
2 chile pasilla pod
10 chile de árbol pod
1/2 yellow onion
6-8 garlic clove
1 tbsp salt
1 tbsp oregano
1/2 tsp pepper
1/2 cup flour
4-6 bay leaf
1 tbsp beef bouillon
2 1/2 lbs boneless chuck roast beef
2 lbs beef short ribs
roma tomato, cleaned and cut
vegetable oil
2 cups water

Equipment

sauce panblenderlarge pot

Tips

Check the pot every hour and stir.
The liquid will reduce by half, so add additional water (4-6 cups recommended) if needed.
Serve with rice, beans, and a flour tortilla.

Chile Colorado with beef short ribs

Serves 1

instagram.com

Chile Colorado with beef short ribs

instagram.com

Serves 1

Directions

1In a sauce pan, heat vegetable oil over medium-low heat and sauté dry chiles until they change color, being careful not to burn them.
2Cook the chiles for 1-2 minutes on each side then remove and place them into a blender.
3Add onion and garlic cloves to the pan, cook until they start to change color, then remove and add to the blender.
4Add the dry-cut roma tomatoes face down to the same oil pan and cook for 2-3 minutes on each side.
5Remove the tomatoes, add to the blender with the salt, pepper, beef bouillon, oregano, and 2 cups of water, then blend and set aside.
6In a large pot with oil on low heat, cook the beef ribs on each side, seasoning with salt and pepper.
7Remove the ribs, add the remaining meat to the pot, season with salt and pepper, and cook on each side.
8After 5 minutes, add 1/2 cup flour and cook for another 3 minutes.
9Return the ribs to the pot with the meat, pour the prepared chile sauce over everything, add extra water to the blender to rinse it into the pan, and add bay leaves.
10Cover and cook on low for 3 hours.

Ingredients

3 chile california pod
2 chile guajillo pod
2 chile pasilla pod
10 chile de árbol pod
1/2 yellow onion
6-8 garlic clove
1 tbsp salt
1 tbsp oregano
1/2 tsp pepper
1/2 cup flour
4-6 bay leaf
1 tbsp beef bouillon
2 1/2 lbs boneless chuck roast beef
2 lbs beef short ribs
roma tomato, cleaned and cut
vegetable oil
2 cups water

Equipment

sauce panblenderlarge pot

Tips

Check the pot every hour and stir.
The liquid will reduce by half, so add additional water (4-6 cups recommended) if needed.
Serve with rice, beans, and a flour tortilla.