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Receta Chile Colorado
by Global Cookbook

Chile Colorado
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Ingredientes

  • 2 lb beef stew meat
  • 2 tsp vegetable oil
  • 1 3/4 c. water
  • 5 x dry California chiles
  • 1 x dry New Mexico Chile Water
  • 2 clv garlic
  • 1 tsp salt
  • 1 tsp vegetable oil
  • 1 x onion, finely minced
  • 1 tsp all purpose flour
  • 1 tsp dry leaf oregano, crushed
  • 1/4 tsp grnd cumin Serves 4-6

Direcciones

  1. Cut meat into bite-size pcs.
  2. Heat 2 Tbsp. oil in a large heavy skillet or possibly Dutch oven. Add in meat. Cook till browned. Add in water. Cover and simmer 1 hour.
  3. While meat is cooking, place both California and New Mexico chiles in a medium saucepan. Add in water to generously cover and bring to a boil. Remove from heat and let stand till softened, 45 min to 1 hour. Drain chiles. Throw away stems and seeds. Place chiles in blender with about 1/2 c. cooking broth from meat. Blend till pureed. Press puree through a sieve to remove bits of peel. Add in sieved puree to meat and broth.
  4. Mash garlic with salt to make a paste. Heat 1 teaspoon of oil in a medium skillet. Add in garlic paste and onion. Cook till onion is very tender but not browned. Add in flour. Cook and stir 1 minute. Add in onion mix, oregano and cumin to meat mix. Cover and simmer 1 1/2 hrs. Taste and add in more salt if needed.