Yes, you guess right. I am on a Chili Colorado binge at this point. Don't ask! Anyways, found this great Chili Colorado recipe on this blog and decided to give it a try!Tasted pretty good, almost like the red chili colorado you can find in a Mexican restaurant. I don't know if the addition of tomato paste into the colorado makes it less authentic but the dish sure comes out tasting darn good. I also replace beef with pork for this recipe since I just made the Ecuadorian Carne Colorado not too long ago. The family approves!
Mexican Chili Colorado
(Adapted from Everday Paleo)
Ingredients
4 cups water
7 dried new Mexico chilies (I substitute with guajillo cos that is what I have)
3 dried California chilies ( I substitute with ancho, again that is what I have)
3 dried Chili de Arbol (I substitute with fried red peppers from my garden last summer)
1 yellow onion, diced
5 cloves garlic, chopped fine
2 Tbsp oil
2 1/2lb beef stew meat or pork shoulder (cut into 2-inch piece)
2 Tbsp ground cumin
2 Tbsp dried oregano
2 cups beef stock
1 6oz can tomato paste
Black pepper and salt to taste
Methods
1. Rinse the dried peppers. Place in a pot and add 4 cups of water to it. Bring it to a boil over the stove. Turn off heat and let it steep in the hot water for 30 minutes. Once ready, removed stems and as much seeds as you can. Place in a food blender. Add 2 cups of the water to the blender. Puree till smooth. Set aside.
2. Heat a large pot on the stove over medium high heat. Add 2 Tbsp of oil to the pot.
3. Sprinkle salt and pepper over meat. Brown meat in batches.
4. Add onions to the pot and turn heat down to medium low. Saute till onions has softened, scrapping the bottom of pot to release the brown bits.
5. Add the garlic and meat back into the pot. Let cook for a minute.
6. Add in the tomato paste, beef broth, cumin, and oregano into the pot. Stir well and let mixture comes to a boil.
7. Reduce the heat to low. Add in the pureed chilies to the mix through a strainer. Use a spoon to help pass the pureed chilies through the strainer.
8. Cook stew on low heat. Let it simmer for 2 hours till meat is tender and sauce has reduced to less than 1/4.
9. Serve Chili Colorado with Mexican Rice and Re-fried Beans.
Mexican Chili Colorado
(Adapted from Everday Paleo)
Ingredients
4 cups water
7 dried new Mexico chilies (I substitute with guajillo cos that is what I have)
3 dried California chilies ( I substitute with ancho, again that is what I have)
3 dried Chili de Arbol (I substitute with fried red peppers from my garden last summer)
1 yellow onion, diced
5 cloves garlic, chopped fine
2 Tbsp oil
2 1/2lb beef stew meat or pork shoulder (cut into 2-inch piece)
2 Tbsp ground cumin
2 Tbsp dried oregano
2 cups beef stock
1 6oz can tomato paste
Black pepper and salt to taste
Methods
1. Rinse the dried peppers. Place in a pot and add 4 cups of water to it. Bring it to a boil over the stove. Turn off heat and let it steep in the hot water for 30 minutes. Once ready, removed stems and as much seeds as you can. Place in a food blender. Add 2 cups of the water to the blender. Puree till smooth. Set aside.
2. Heat a large pot on the stove over medium high heat. Add 2 Tbsp of oil to the pot.
3. Sprinkle salt and pepper over meat. Brown meat in batches.
4. Add onions to the pot and turn heat down to medium low. Saute till onions has softened, scrapping the bottom of pot to release the brown bits.
5. Add the garlic and meat back into the pot. Let cook for a minute.
6. Add in the tomato paste, beef broth, cumin, and oregano into the pot. Stir well and let mixture comes to a boil.
7. Reduce the heat to low. Add in the pureed chilies to the mix through a strainer. Use a spoon to help pass the pureed chilies through the strainer.
8. Cook stew on low heat. Let it simmer for 2 hours till meat is tender and sauce has reduced to less than 1/4.
Thank you. Love the deep rich color and the excellent flavor this recipe produces!
ReplyDeleteI am glad you like it
Delete