Chile Colorado
Directions
- 1Begin by preparing the chiles for the chile sauce. Add 10 New Mexico chile pods (cleaned) and 1/4 of an onion to a pot.
- 2Cover the chiles and onion with water, set it on high heat, and bring it to a boil.
- 3Once the chiles come to a boil, turn off the heat and transfer them to a blender cup.
- 4Add 3 garlic cloves, 1 tbsp beef bouillon, 2 tsp ground cumin, and 2 1/2 tsp oregano to the blender.
- 5Add 3 1/2 cups of water to the blender and blend until smooth.
- 6Set the sauce aside and prepare the meat.
- 7Cut 3 lbs of beef chuck into small cubes.
- 8Season the meat with 4 tsp of salt and 1 tbsp of black pepper.
- 9Coat the meat with all-purpose flour.
- 10Heat 2 teaspoons of oil in a pan over medium-high heat.
- 11Layer the meat in the pan and sear it for one minute per side.
- 12Remove the seared meat from the pan and repeat the process for the remaining meat.
- 13Once all the meat is seared, reduce the heat to medium-low.
- 14Add the sauce to the pan and scrape the bottom of the pan to loosen any bits.
- 15Return all the meat into the sauce and mix it.
- 16Allow the sauce to come to a simmer.
- 17Once it comes to a simmer, reduce the heat to low.
- 18Add 2 bay leaves, cover the pan, and allow it to cook for 1 hour and a half or until the meat is tender.
- 19Check the meat to ensure it is tender.
- 20Turn off the heat and serve.
Ingredients
- 10 New Mexico Chile pods
- 0.25 onion
- 4 cups water
- 3 lbs Chuck roast
- 4 tsp salt
- 1 tbsp black pepper
- 4 tbsp all purpose flour
- 2 tsp oil
- 3 garlic cloves
- 1 tbsp beef bouillon
- 2 tsp ground cumin
- 2.5 tsp oregano
- 2 bay leaves
Equipment
potblenderpantongs
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