CHILE COLORADO
This recipe
for chile colorado is a traditional Mexican dish made with tender beef that's
been slow cooked in a flavorful tomato sauce. It's the perfect filling for
burritos and tacos!
Course Main
Cuisine Mexican
Keyword chile colorado
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Calories 376 kcal
Author Dinner at the Zoo
Ingredients
·
For the sauce:
·
1 teaspoon of olive or vegetable oil
·
1 small white onion finely chopped
·
2 cloves of garlic minced
·
1/2 teaspoon cumin
·
1/2 teaspoon dried oregano
·
3 whole dried ancho chiles
·
1 14.5-ounce can of Hunt's Fire Roasted Tomatoes undrained
·
1 10-ounce can of RO*TEL Tomatoes undrained if you don't like spice, you can use a
second can of the Hunt's Fire Roasted Tomatoes instead
·
1 cup of chicken or beef broth
·
salt and pepper to taste
·
For the meat:
·
2 teaspoons of olive or vegetable oil
·
3 1/2 pounds beef chuck roast or stew meat cut into 1 and 1/2 inch cubes
·
salt and pepper to taste
·
For serving:
·
Corn or flour tortillas, Sliced
avocado, chopped cilantro, lime wedges, cotija cheese, sliced radishes, sour
cream
Instructions
1.
For
the sauce:
2.
Place
the chiles in a bowl and pour boiling water over them to cover. Let sit for 10
minutes.
3.
While
the chiles are soaking, heat the oil in a large pot. Add the onion and cook 4-6
minutes or until softened. Add the garlic and cook for 1 minute more, stirring
constantly. Add the cumin, oregano, Hunt's Fire Roasted Tomatoes, RO*TEL
tomatoes and chicken broth to the pot. Turn up the heat to a simmer and cook
for 10 minutes.
4.
Take
the chiles out of the hot water and cut in half; remove the seeds and stems.
5.
Place
the chiles in a blender along with the tomato mixture and blend until
completely smooth. Season to taste with salt and pepper.
6.
For
the meat: Preheat the oven to 325 degrees. Heat the oil in a large pot. Season
the beef with salt and pepper to taste. Place the meat in the pot in a single
layer and cook for 4-6 minutes or until browned. You may need to do this step
in batches.Place all of the browned meat into the pot and pour the sauce over
the top. Cover the pot and bake for 3 hours or until meat is very tender. Serve
the meat with tortillas, Mexican rice, pinto beans, chopped cilantro, cheese,
lime wedges, radishes and sour cream.
7.
SLOW
COOKER INSTRUCTIONS: Prepare the sauce as directed. Season the meat with salt
and pepper and place in the slow cooker. Pour the sauce over the meat. Cook on
high for 3-4 hours or low for 6-8 hours.
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