easy chile colorado

How To Make easy chile colorado

• 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.
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