CARNE CON CHILE COLORADO

CARNE CON CHILE COLORADO image

Yield 4-6 servings

Number Of Ingredients 16

3 white onions, quartered
8 tomatillos, peeled and washed
4 tomatoes, quartered
8 cloves garlic, peeled
1/2 lb. dried ancho chiles, stemmed, seeded,and deveined
1/2 lb dried guajilo chiles, stemmed, seeded, and deveined
1 qt chicken stock
1 T ground cumin
1 T ground coriander
1 t ground mustard seed
14 c olive oil
Salt and Pepper
1 (1 1/2 -2 lb) flank steak or brisket
2 c water
12 tortillas
Shredded Monterey Jack

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.