Chile Colorado recipe

Here’s a classic recipe for Chile Colorado, a traditional Mexican dish known for its rich, flavorful red chili sauce:

Ingredients

For the Sauce:

• 15 dried red chilies (such as New Mexico, Guajillo, or Ancho)
• 4 cups chicken or beef broth
• 4 cloves garlic
• 1 small white onion, chopped
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Stew:

• 2 pounds beef stew meat (chuck roast or pork shoulder can also be used), cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tablespoon flour (optional, for thickening)
• Fresh cilantro for garnish (optional)

Instructions

Preparing the Chili Sauce:

1. Prepare the Chilies: Remove stems and seeds from the dried chilies. Rinse them under cold water.
2. Soak the Chilies: Place the chilies in a pot, cover with water, and bring to a boil. Turn off the heat and let them soak for about 30 minutes until they are soft.
3. Blend the Sauce: Drain the chilies and place them in a blender along with the garlic, onion, cumin, oregano, salt, and 2 cups of broth. Blend until smooth, adding more broth if needed to achieve a smooth, thick sauce.
4. Strain the Sauce: (Optional) Strain the sauce through a fine sieve to remove any remaining bits of skin or seeds for a smoother texture.

Preparing the Stew:

1. Season the Meat: In a large bowl, combine the beef with salt, pepper, garlic powder, and onion powder. Mix well to coat the meat evenly.
2. Sear the Meat: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, searing on all sides until browned. Remove the meat and set aside.
3. Sauté Onions and Garlic: In the same pot, add the diced onions and cook until translucent. Add the minced garlic and cook for another minute until fragrant.
4. Combine with Sauce: Return the browned meat to the pot. Pour the chili sauce over the meat, stirring to combine.
5. Simmer: Add the remaining broth to the pot. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together. If you prefer a thicker sauce, you can stir in 1 tablespoon of flour mixed with a bit of water during the last 15 minutes of cooking.
6. Adjust Seasoning: Taste and adjust seasoning with additional salt and pepper if needed.

Serving:

• Serve the Chile Colorado over rice, with warm tortillas, or with a side of beans. Garnish with fresh cilantro if desired.

Enjoy your flavorful and hearty Chile Colorado!