Easy Chile Colorado

Raven Higheagle

By
@ravenhigheagle

A rich and flavorful red stew with chunks of tender beef. Serve with fresh flour tortillas for the ultimate comfort food.


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Rating:

Comments:

Serves:

Serves 6 to 8

Prep:

35 Min

Cook:

3 Hr 30 Min

Method:

Stove Top

Ingredients

8
dried red chiles (such as guajillo, california or new mexico) rehydrated and ground into a paste *see below
3 lb
beef roast with enough water to cover
1 can(s)
beef stock
1 can(s)
tomato sauce
4 clove
garlic, peeled and finely diced
1 Tbsp
dried oregano
1 tsp
salt
2 Tbsp
lard or oil for frying

Directions Step-By-Step

1
Rehydrating Dried Chiles:

Pick dried chiles that have no tears or broken pieces. Use whole chiles that look fresh. Rinse off any excess dust or grime under cool water.
2
Pat dry then cut the top off of each chili and then slit it down the middle.
3
Shake out the seeds, using your fingers or a spoon to dislodge any seeds that want to stick. Peel off any excess dried veins that are lighter in color and run in a line down the inside.
4
Heat a comal (or griddle) over medium/high heat and roast the dried chiles for 2-3 minutes.
Turn them often to avoid burning them.
5
Then you're going to cover the chiles in hot water and let them soak for about 30 minutes.

Remove the chiles from the water and place the chiles in a blender with about 1/4 cup of water or the soaking liquid (if it is not too bitter) and puree until smooth.
6
You can also add the garlic and oregano to the chiles while blending them. The finished puree is what you will add to the Chile Colorado.
7
For the Chile Colorado:

Simmer the beef in a large pot for 2-3 hours or until it is fork tender. This can also be done in a crock pot during the day.

Remove the beef from the water, and drain the water out of the pot.
8
Add the lard or oil into the pot over medium/high heat. Cut or pull the beef into bite sized pieces and fry them in the oil briefly. (This step can be skipped for a lower fat version.)
9
Add the beef broth, tomato sauce, seasoning and chili paste to the pot and simmer for 30 minutes. Serve with steaming hot flour tortillas and a side of chopped white onion and chopped cilantro leaves.

About this Recipe

Course/Dish: Beef, Gravies
Main Ingredient: Beef
Regional Style: Mexican
Other Tags: For Kids, Healthy, Heirloom