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.
- 2Begin by preparing the chiles for the chile sauce. Add 10 New Mexico chile pods (cleaned) and 1/4 of an onion to a pot.
- 3Begin by preparing the chiles for the chile sauce. Add 10 New Mexico chile pods (cleaned) and 1/4 of an onion to a pot.
- 4Cover the chiles and onion with water, set it on high heat, and bring it to a boil.
- 5Cover the chiles and onion with water, set it on high heat, and bring it to a boil.
- 6Cover the chiles and onion with water, set it on high heat, and bring it to a boil.
- 7Once the chiles come to a boil, turn off the heat and transfer them to a blender cup.
- 8Once the chiles come to a boil, turn off the heat and transfer them to a blender cup.
- 9Once the chiles come to a boil, turn off the heat and transfer them to a blender cup.
- 10Add 3 garlic cloves, 1 tbsp beef bouillon, 2 tsp ground cumin, and 2 1/2 tsp oregano to the blender.
- 11Add 3 garlic cloves, 1 tbsp beef bouillon, 2 tsp ground cumin, and 2 1/2 tsp oregano to the blender.
- 12Add 3 garlic cloves, 1 tbsp beef bouillon, 2 tsp ground cumin, and 2 1/2 tsp oregano to the blender.
- 13Add 3 1/2 cups of water to the blender and blend until smooth.
- 14Add 3 1/2 cups of water to the blender and blend until smooth.
- 15Add 3 1/2 cups of water to the blender and blend until smooth.
- 16Set the sauce aside and prepare the meat.
- 17Set the sauce aside and prepare the meat.
- 18Set the sauce aside and prepare the meat.
- 19Cut 3 lbs of beef chuck into small cubes.
- 20Cut 3 lbs of beef chuck into small cubes.
- 21Cut 3 lbs of beef chuck into small cubes.
- 22Season the meat with 4 tsp of salt and 1 tbsp of black pepper.
- 23Season the meat with 4 tsp of salt and 1 tbsp of black pepper.
- 24Season the meat with 4 tsp of salt and 1 tbsp of black pepper.
- 25Coat the meat with all-purpose flour.
- 26Coat the meat with all-purpose flour.
- 27Coat the meat with all-purpose flour.
- 28Heat 2 teaspoons of oil in a pan over medium-high heat.
- 29Heat 2 teaspoons of oil in a pan over medium-high heat.
- 30Heat 2 teaspoons of oil in a pan over medium-high heat.
- 31Layer the meat in the pan and sear it for one minute per side.
- 32Layer the meat in the pan and sear it for one minute per side.
- 33Layer the meat in the pan and sear it for one minute per side.
- 34Remove the seared meat from the pan and repeat the process for the remaining meat.
- 35Remove the seared meat from the pan and repeat the process for the remaining meat.
- 36Remove the seared meat from the pan and repeat the process for the remaining meat.
- 37Once all the meat is seared, reduce the heat to medium-low.
- 38Once all the meat is seared, reduce the heat to medium-low.
- 39Once all the meat is seared, reduce the heat to medium-low.
- 40Add the sauce to the pan and scrape the bottom of the pan to loosen any bits.
- 41Add the sauce to the pan and scrape the bottom of the pan to loosen any bits.
- 42Add the sauce to the pan and scrape the bottom of the pan to loosen any bits.
- 43Return all the meat into the sauce and mix it.
- 44Return all the meat into the sauce and mix it.
- 45Return all the meat into the sauce and mix it.
- 46Allow the sauce to come to a simmer.
- 47Allow the sauce to come to a simmer.
- 48Allow the sauce to come to a simmer.
- 49Once it comes to a simmer, reduce the heat to low.
- 50Once it comes to a simmer, reduce the heat to low.
- 51Once it comes to a simmer, reduce the heat to low.
- 52Add 2 bay leaves, cover the pan, and allow it to cook for 1 hour and a half or until the meat is tender.
- 53Add 2 bay leaves, cover the pan, and allow it to cook for 1 hour and a half or until the meat is tender.
- 54Add 2 bay leaves, cover the pan, and allow it to cook for 1 hour and a half or until the meat is tender.
- 55Check the meat to ensure it is tender.
- 56Check the meat to ensure it is tender.
- 57Check the meat to ensure it is tender.
- 58Turn off the heat and serve.
- 59Turn off the heat and serve.
- 60Turn off the heat and serve.
Ingredients
- 10 New Mexico Chile pods
- 10 New Mexico Chile pods
- 10 New Mexico Chile pods
- 0.25 onion
- 0.25 onion
- 0.25 onion
- 4 cups water
- 4 cups water
- 4 cups water
- 3 lbs Chuck roast
- 3 lbs Chuck roast
- 3 lbs Chuck roast
- 4 tsp salt
- 4 tsp salt
- 4 tsp salt
- 1 tbsp black pepper
- 1 tbsp black pepper
- 1 tbsp black pepper
- 4 tbsp all purpose flour
- 4 tbsp all purpose flour
- 4 tbsp all purpose flour
- 2 tsp oil
- 2 tsp oil
- 2 tsp oil
- 3 garlic cloves
- 3 garlic cloves
- 3 garlic cloves
- 1 tbsp beef bouillon
- 1 tbsp beef bouillon
- 1 tbsp beef bouillon
- 2 tsp ground cumin
- 2 tsp ground cumin
- 2 tsp ground cumin
- 2.5 tsp oregano
- 2.5 tsp oregano
- 2.5 tsp oregano
- 2 bay leaves
- 2 bay leaves
- 2 bay leaves
Equipment
potblenderpantongs