Chile Colorado Recipe

Instructions

Chile Colorado

Rinse the dried chiles and place them in a large pot or Dutch oven with the 5 cups of water. Bring to a boil over HIGH heat, then remove from the heat and let the chiles soak in the water for 30 minutes.

Meanwhile, add the oil to a Dutch oven and place it over MEDIUM heat. When the oil is hot, add the onions and cook, stirring occastionally, until they just begin to brown. Add the garlic and the beef to the pot and cook, stirring occasionally, to brown the beef for about 7 to 10 minutes.

Add the broth, tomato paste, cumin, oregano, salt and pepper to the pot. Increase the heat as needed to bring the mixture to a boil, then reduce the heat to LOW and simmer, uncovered.

While the beef is simmering, use a slotted spon or kitchen tongs to remove the softened peppers from the pot (reserve the cooking liquid for later). Remove and discard the stems and place the peppers in the bowl of a food processor with half of the liquid from the pot (reserving the rest for later). Puree the peppers until smooth.

Using a fine mesh colander, pour the ground peppers through the mesh and into the pot with the beef. Use a spoon to help push the contents through, leaving behind the seeds and any of bits of pepper skin. Pour the remaining half of the cooking liquid through the colander and into the pot. Bring the sauce to a boil, then reduce the heat to LOW and let it simmer, uncovered, for 2 hours or until the beef is tender and the sauce has slightly thickened.

Serve with cooked rice, if desired, and garish with thinly sliced radish and a little cilantro.

Main Course