CHILE COLORADO
A popular Mexican stew, Chile Colorado includes tender pieces of beef simmered in a red chile sauce made from dried Mexican chiles, broth and spices.
Provided by Lauren Allen
Categories Main Course
Time 1h45m
Number Of Ingredients 20
Steps:
- Remove meat from fridge and cut into ½ inch cubes. Set aside.
- Remove the stems (and seeds if you want, for milder heat) from the dried chiles while rinsing them under cold water. Place chiles in a saucepan and cover with broth. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes.
- Meanwhile, prepare the meat. Season on all sides with salt and pepper and sprinkle with flour. Add oil to a skillet over medium high heat. Once hot, add meat and cook until browned on both sides. Depending on the size of your pan you will need to do this in a few batches to keep from overcrowding.
- Remove meat to a plate and set aside. Add onion and jalapeno to the pan and saute for several minutes.
- As the onions cook, pour the softened peppers and the broth into a blender. Add the sautéed onion and jalapeno and blend until smooth. Set aside.
- Return browned beef (and accumulated juices) back to the pot. Strain the chili sauce from the blender through a fine mesh strainer, into the pot. Add oregano, cumin, paprika, garlic powder and stir well. Add bay leaf.
- Bring to a slow boil, then reduce heat to low, cover and simmer for about an hour, or until the meat is very tender.
- Uncover and stir in lime juice and cornstarch slurry. Cook for a few more minutes, until the sauce has slightly thickened.
- Serve as a stew with tortillas for dipping and a side of Mexican rice and beans.
Nutrition Facts : Calories 318 kcal, Carbohydrate 18 g, Protein 35 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 88 mg, Sodium 529 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving
CHILI COLORADO - RECIPE
Chili Colorado is a traditional Mexican recipe of pork or beef stewed nice and slow in a rich red chili sauce, hence the name "colorado", which means "colored red", not from the state of Colorado.
Provided by Mike Hultquist
Categories Main Course
Time 1h5m
Number Of Ingredients 14
Steps:
- Make the sauce first by dry toasting the dried peppers in pan about a minute per side, until the skins blister a bit.
- Set them into a bowl and cover with hot water for 20 minutes, until they are very soft.
- Transfer the peppers to a blender with oregano, cumin, a bit of salt and pepper, and 1 cup of the soaking water. Blend until nice and smooth.
- Strain the sauce and set aside.
- Heat a large pot to medium heat and add the olive oil.
- Add the onion and peppers and cook until softened, about 5 minutes.
- Toss the cubed chuck roast in the flour with a bit of salt and pepper to coat them.
- Add the garlic and coated beef to the pan. Brown the beef on all sides, about 5 minutes or so.
- Add the red sauce and stock and bring to a quick boil.
- Reduce the heat, cover, and simmer for at least 30 minutes to let the flavors develop. Longer is better.
- If you'd like to thicken the chili, remove the cover and increase the heat. Cook until the moisture cooks out and your preferred thickness is achieved.
- Serve!
Nutrition Facts : Calories 344 kcal, Carbohydrate 25 g, Protein 26 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 78 mg, Sodium 238 mg, Fiber 8 g, Sugar 13 g, ServingSize 1 serving
CHILE CON CARNE (AKA CHILI COLORADO)
My grandmother's grandmother taught her this wonderful recipe. It had been handed down from generations. My family had immigrated from Spain to Mexico then to America. Just a wonderful family recipe with rich historical value... (My great great grandfather was one of the 1st Silver Dons to settle in San Diego, Ca!) Cooking...
Provided by Melissa Baldan
Categories Chili
Time 4h10m
Number Of Ingredients 16
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.
RED MEAT CHILI: CARNE CHILI COLORADO
Provided by Aarón Sánchez
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 500 degrees F.
- On a sheet tray or baking pan, place onion, tomatillos, tomatoes, and garlic and drizzle with olive oil. Place under the broiler or roast in a preheated 500 degree F oven until the vegetables start to get a little charred on the outside. Remove and set aside. On another sheet tray or baking pan, place the dried chiles, and toast in a 500 degree F oven for 1 minute or until the chiles start to release some smoke. Remove and plunge in to bowl with hot water and set aside.
- In a blender, begin pureeing the chiles and roasted vegetables in batches with chicken stock until smooth. Season with salt and pepper and set aside.
- In a saute pan, toast the cumin, coriander, and mustard for 3 minutes 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 this paste all over the piece of flank steak and allow to marinate for 30 minutes.
- Preheat the oven to 350 degrees F. Preheat a grill or grill pan on high.
- Grill the flank steak for 3 minutes on each side. Place the flank steak in a roasting pan and pour the pureed chile sauce over it. Add 2 cups of water, cover with foil, and cook in the oven for 1 hour until the meat becomes flaky.
- Remove the 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 some cheese. Repeat with the remaining ingredients. Bake for 5 minutes and serve.
CHILI CON CARNE (COLORADO
I got the basic recipe from a book called Authentic Indian-Mexican Recipes by William Hardwick ( a very good book and very cheap about £2 or $4) and added a few optional extras.
Provided by The Lone Ranger
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Boil the meat until tender. Save the liquid (broth) for later on.
- Saute the onion in the olive oil and add the beef to brown.
- Add all the other ingredients and simmer for at least 30 minutes with the pot covered.
- Add the Masa Harina to thicken if required.
Nutrition Facts : Calories 435.1, Fat 30.1, SaturatedFat 12.1, Cholesterol 104.5, Sodium 581.9, Carbohydrate 10.6, Fiber 2.5, Sugar 5.9, Protein 30.2
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