Wednesday, September 29, 2010

Chile Colorado

I made this last weekend and it is really, really good.  I guess, as with anything you cook, a lot is going to depend on the red chile you use. I tried some red chile flakes (which are like broken up pods) that were samples from Biad Chile Products.  I will probably get some more.  They have flakes, then crushed (like you see for pizza), coarse ground, and powder.  Probably get flakes and powder.  Looking at other sources as well.

9 New Mexico dried red chiles - washed, with stems and seeds removed (or 2-3 oz flakes)
3 cups water
5 pounds boneless beef chuck roast, trimmed of fat
1/2 cup all-purpose flour
1 tablespoon kosher salt
1 tablespoon black pepper
3 tablespoons oil
1 large yellow onion, chopped
2 cups beef stock or water

Cover chiles with 3 cups HOT water and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a blender and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins. Add the cooked onions (see below) and puree again.  Set aside.
Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
Heat oil in a large heavy pot and brown the meat and remove from the pan. Don’t over crowd the pan and you may need to do this in batches.  Reduce the heat and add the onions, and sauté until translucent.  Remove the onions to the blender and puree with the chiles.  Add flour and garlic to the oil in the pot and cook roux 1-2 minutes (don’t burn the garlic).  Add chile/onion mixture and cook about a minute more but be sure not to burn as the chile will taste bitter.  Add the meat back in the pan with the rest of the ingredients and salt and pepper to taste.  Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer covered for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.

Note: Makes 12 servings.  Serve with tortillas and if you have to; chopped onion, sliced green onion, shredded cheddar cheese, and/or sour cream.

1 comment:

  1. I'm going to attempt these this week. Maybe tomorrow, so I'll be calling you about powder. We think they'll be great with jalapeno, avocado and potato chunks.