Chile Colorado Recipe
Chile Colorado
Mexican Red Stew
Submitted By: Taz
Ingredients:
3 Dried Guajillo Chiles (Chile Guajillo) - stems and seeds removed
3 Dried Pasillo Chiles (Chile Pasillo) - stems and seeds removed
3 Dried Ancho Chiles (Chile de Arbol) - stems and seeds removed
6 Cups Beef Stock OR Chicken Stock (Caldo de Res
/ Caldo de Pollo) * - divided
2 lbs Beef Chuck OR Pork Shoulder (Diezmillo
/ Espaldilla de Cerdo) - cut into 1 inch cubes
1 tsp Fresh Ground Pepper (Polvo de Pimienta Negra) + to taste
2 tsp Kosher Salt (Sal) + to taste
2 tsp Canola Oil (Aceite de Canola)
1 Medium White Onion (Cebolla Blanco) - diced
6-8 cloves Fresh Garlic (Ajo) - minced
2 Bay Leaves (Hoja de Laurel)
2 tsp Ground Cumin (Comino en Polvo)
1 tsp Dried Mexican Oregano (Orégano)
½ tsp Dried Marjoram (Mejorana)
Preparation:
- Place a medium saucepan over medium heat - Add the dried chiles and dry roast for 1-2 minutes until just darkening (DO NOT BLACKEN) - Add 2 Cups of your stock to the pan and bring to a boil - As Soon as a boil has been achieved, remove from heat, cover, and set aside to steep for 30 minutes until ‘plump and tender’ - Transfer the chiles and all the soaking/cooking liquid to the work bowl of a blender and purée until very smooth - Set aside until needed
- Season your cubed meat with salt and pepper - Heat oil in a pot or large Dutch oven over high heat until just smoking - Add half of your meat and allow to sear until nicely browned (apx 2 minutes a side) - Use a slotted spoon to transfer the seared meat to a clean plate or bowl - Repeat with the remaining meat
- Reduce heat to medium and in the same pot, sauté the onion until lightly browned (apx 5 minutes) - Add the garlic and sauté until fragrant (apx 45 seconds) - Add the bay leaves, cumin, oregano, and marjoram and continue to sauté for 1 minute
- Add the remaining 4 Cups of stock to de glaze the pot making sure you lightly scrape the bottom of the pot to get up the fond - Add back the seared meat and all its juices - Add the chile purée - Bring to a boil - As soon as a boil is achieved, reduce heat to a simmer, cover and allow to simmer for 1 hour giving it a stir every 15 minutes or so - After 1 hour, uncover and continue to simmer until the sauce has reduced and thickened and the meat is super tender (apx 45 minutes - 1 hour) - Adjust seasoning with additional salt and pepper to taste
- Serve ‘as is’ with some warmed tortillas for scooping, use to fill tacos, or serve alongside Arroz Rojo (Mexican red rice) and Frijoles Refritos (refried beans) with some warm tortillas on the side - the choice is up to you!
*
You can use chicken (or pork stock if you desire) for either beef or pork but I reserve using beef stock
exclusively for beef - You can substitute either stock with plain water though the final dish, while still
delicious, will have a bit less ‘depth’ and complexity
