Best Carne Con Chile Colorado Recipes

CHILE COLORADO/CON CARNE - TUCSON'S EL CHARRO

Steps:

• Cut the meat into 3/4" pieces. Put a handful at a time into a bag containing the flour, salt and pepper. Shake well. Repeat with the remaining meat.
• Heat the oil in a large skillet. Add a batch of meat at a time into the hot oil, not overcrowding. Brown slowly.
• Add the Enchilada Sauce, garlic puree and oregano.
• Cook over low heat at least one hour, or until the meat is very tender, stirring frequently to prevent scorching. AAdd water if necessary.
• I put a lid on my pan, and cook the dish for several hours over the lowest possible heat. The meat must be tender!

CHILE CON CARNE (AKA CHILI COLORADO)

Steps:

• 1. In a medium pot bring to boil the 3 cups water and chiles. Remove from heat and allow the chiles to sit in water for about 30-40 min. Strain the chiles over a bowl to reserve the liquid.
• 2. In a food processor or blender put the chiles and a bit of the liquid and puree, adding more liquid if needed, until a sauce is formed. (better to start out with less and add it then to add too much in the beginning). Remove any tough skins left in sauce.
• 3. In a small ramekin mix together garlic, oregano, cinnamon, cayenne, cumin and coriander. Stir into chile "sauce" and set the sauce aside.
• 4. Combine flour, salt and pepper and sprinkle over the beef.
• 5. In a large stockpot heat olive oil to medium and sautee onion until soft. Add beef chunks and cook until just browned. Stir in chile sauce mixture. Add beef broth/stock or water until beef is covered.
• 6. Reduce heat to lowest setting and simmer for 3 hours.
• 7. Serve with chopped green onion, shredded cheese and tortillas.

CARNE CON CHILE COLORADO

Steps:

• Preheat oven to 500. On a baking sheet, place onions, tomatillos, tomatoes and garlic and drizzle with olive oil. Place under the broiler or roast in oven until the vegetables start to get charred. Remove and set aside. On another baking sheet, place the dried chiles, and toast in a 500 degree oven for 1 min or until the chiles start to release some smoke. Remove and plunge into bowl with hot water and set aside. Puree the chiles and roasted vegetables in a blender with chicken stock until smooth. Season with salt and pepper and set aside. In a saute pan, toast the cumin, coriander, and mustard seed for 3 min. or until they start to smoke. Remove from pan and place in a small mixing bowl. Add the olive oil, salt,and pepper, to make a paste. Rub paste all over the flank steak and allow to marinate for 30 minutes. Preheat oven to 350. Preheat a grill or grill pan on high. Grill flank steak for 3 min on each side. Place steak in a roasting pan and pour the pureed chile sauce over it. Add 2 c of water, cover with foil and cook in the oven 1 hour until the meat becomes flakey. Remove meat from the pan ,shred the meat, and reserve the sauce. Place 6 of the tortillas onto a baking sheet. Put a small amount of the shredded meat on the tortilla and spoon over some of the sauce. Top with cheese. Repeat with the remaining ingredients. Bake for 5 min and serve.