Easy Chile Colorado
8dried red chiles (such as guajillo, california or new mexico) rehydrated and ground into a paste *see below
3 lbbeef roast with enough water to cover
1 can(s)beef stock
1 can(s)tomato sauce
4 clovegarlic, peeled and finely diced
1 Tbspdried oregano
2 Tbsplard or oil for frying
How to Make Easy Chile Colorado
- 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.
- Pat dry then cut the top off of each chili and then slit it down the middle.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.)
- 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.