Chile Colorado
Directions
- 1Dice five pounds of chuck roast into one-inch pieces, generously season with salt and pepper, mix it in, cover and refrigerate for fifteen minutes.
- 2In a separate pan, heat up a small amount of vegetable oil.
- 3Add ten to twelve chile ancho, two chiles guajillo, five chiles de árbol, half an onion and three to four garlic cloves.
- 4Sauté for one to two minutes.
- 5Add two cups of water and cover for fifteen minutes.
- 6In a separate pan, heat up two tablespoons of manteca and add the beef.
- 7Cook over medium-high heat for about thirty to forty minutes.
- 8Once most of the water has simmered down add half a minced onion.
- 9Mix it in and cook for an additional five to seven minutes.
- 10Add the peppers, onion and garlic to the blender along with all your seasonings and two to three cups of water.
- 11Blend on high until it's nice and smooth, then add it to the meat.
- 12Add an additional two cups of water, mix it in, cover and simmer on low heat for an additional forty-five minutes to an hour.
Ingredients
- 5 pounds chuck roast
- 1 salt
- 1 pepper
- 1 vegetable oil
- 10 chile ancho
- 12 chile guajillo
- 5 chile de árbol
- 0.5 onion
- 4 garlic cloves
- 2 tablespoons manteca
- 2 cups water
- 0.5 onion
- 3 tablespoons beef or chicken bouillon
- 1 teaspoon cumin
- 1 tablespoon Mexican oregano
- 1 teaspoon coriander seeds
- 2 cups water
Equipment
knifeblenderlarge bowlfrying pan
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