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Name: Chile Colorado
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: FOR THE CHILE SAUCE:; 8 dried guajillo chiles; 2 dried ancho chiles; 1 dried arbol chile; 1/2 medium onion quartered; 1 teaspoon dried Mexican oregano; 1 teaspoon salt; 1 clove garlic; 1/2 teaspoon cumin; FOR THE MEAT:; 2 pounds beef stew meat cubed; 2 tablespoons all purpose flour; 1/2 teaspoon salt or to taste; 1/4 teaspoon black pepper; 2 tablespoons cooking oil; 3 cups beef broth divided; 2 bay leaves

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INGREDIENTS

FOR THE CHILE SAUCE:
8 dried guajillo chiles
2 dried ancho chiles
1 dried arbol chile
1/2 medium onion quartered
1 teaspoon dried Mexican oregano
1 teaspoon salt
1 clove garlic
1/2 teaspoon cumin
FOR THE MEAT:
2 pounds beef stew meat ; cubed
2 tablespoons all purpose flour
1/2 teaspoon salt or ; to taste
1/4 teaspoon black pepper
2 tablespoons cooking oil
3 cups beef broth ; divided
2 bay leaves

INSTRUCTIONS

FOR THE CHILE SAUCE:

1. In a medium pot, add dried Guajillo chiles, Ancho chiles, Arbol chiles, and onion. Cover with water until chiles and onions are completely submerged and bring to a boil over high heat. Once boiling, remove from heat, cover and let it sit for 20 minutes to soften the chiles.

2. Using a slotted spoon, transfer the chiles and onions into a blender. Add in 1 cup of the chile-soaked water, the dried oregano, salt, garlic and cumin. Blend until smooth. Add some of the beef broth from the meat ingredients as needed if the mixture is too thick for your blender.

3. Once the red chile sauce is as smooth as possible, pour it through a strainer into a bowl, pushing down on the solids that accumulate to get as much moisture out as possible. Discard the solids.

FOR THE MEAT:

1. In a large bowl, add the beef, flour, salt and pepper. Toss together to coat.

2. In a large pot or dutch oven, heat the oil over medium-high heat. Add in half of the meat and brown on all sides so they have a good sear, about five minutes. Transfer the browned beef into a bowl and repeat the process with the remaining meat.

3. Once the second batch of meat is browned, return all the meat to the pot. Add in the chile sauce, beef broth, and bay leaves. Stir to combine and bring to a boil. Once boiling, reduce heat to simmer, cover and cook for 45 minutes.

4. Uncover, taste and add more salt as necessary. Raise to medium heat and cook for another 15 to 30 minutes, until the sauce has reduces and thickened slightly. If you prefer a thicker sauce, cook longer.

5. Discard bay leaves and serve with Mexican rice and beans.

NOTES

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Chile Colorado

FOR THE CHILE SAUCE:
8 dried guajillo chiles
2 dried ancho chiles
1 dried arbol chile
1/2 medium onion quartered
1 teaspoon dried Mexican oregano
1 teaspoon salt
1 clove garlic
1/2 teaspoon cumin
 FOR THE MEAT:
2 pounds beef stew meat cubed
2 tablespoons all purpose flour
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper
2 tablespoons cooking oil
3 cups beef broth divided
2 bay leaves

FOR THE CHILE SAUCE:
1.  In a medium pot, add dried Guajillo chiles, Ancho chiles, Arbol chiles, and onion.  Cover with water until chiles and onions are completely submerged and bring to a boil over high heat.  Once boiling, remove from heat, cover and let it sit for 20 minutes to soften the chiles.

2.  Using a slotted spoon, transfer the chiles and onions into a blender.  Add in 1 cup of the chile-soaked water, the dried oregano, salt, garlic and cumin.  Blend until smooth.  Add some of the beef broth from the meat ingredients as needed if the mixture is too thick for your blender.

3.  Once the red chile sauce is as smooth as possible, pour it through a strainer into a bowl, pushing down on the solids that accumulate to get as much moisture out as possible.  Discard the solids.

FOR THE MEAT:
1.  In a large bowl, add the beef, flour, salt and pepper.  Toss together to coat.

2.  In a large pot or dutch oven, heat the oil over medium-high heat.  Add in half of the meat and brown on all sides so they have a good sear, about five minutes.  Transfer the browned beef into a bowl and repeat the process with the remaining meat.

3.  Once the second batch of meat is browned, return all the meat to the pot.  Add in the chile sauce, beef broth, and bay leaves.  Stir to combine and bring to a boil.  Once boiling, reduce heat to simmer, cover and cook for 45 minutes.

4.  Uncover, taste and add more salt as necessary.  Raise to medium heat and cook for another 15 to 30 minutes, until the sauce has reduces and thickened slightly.  If you prefer a thicker sauce, cook longer.

5.  Discard bay leaves and serve with Mexican rice and beans.

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Nutrition

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Serving Size: 1 (1463g)
Recipe Makes: 1

Calories: 2520
Calories from Fat: 1659 (66%)

Amt Per Serving		% DV

	Total Fat 184.3g	246 %
	Saturated Fat 66.7g	334 %
	Monounsaturated Fat 75.3g
	Polyunsanturated Fat 20.9g
Cholesterol 598.7mg		184 %
Sodium 1710.8mg		59 %
Potassium 3427.9mg		90 %
Total Carbohydrate 29.2g		9 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 25.5g
Protein 178.2g		255 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2520

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