Authentic Mexican Chile Colorado con CarneFrom oldgringo 8 years ago
- 5 dried ancho chiles shopping list
- 1 dried New Mexico chile shopping list
- 2-1/2 cups water shopping list
- 2 pounds cubed bite-size beef shopping list
- 2 tablespoons peanut oil shopping list
- 2 cups soaking liquid from the chiles shopping list
- 2 minced garlic cloves shopping list
- 1 teaspoon salt shopping list
- 1 tablespoon peanut oil shopping list
- 1 finely minced small onion shopping list
- 2 tablespoons flour shopping list
- 1 teaspoon dried Mexican oregano leaves; crushed shopping list
- 1/4 teaspoon fine ground cumino shopping list
How to make it
- Note: This recipe from Northern Mexico and the Rio Grande Valley, is the grandfather of Tex-Mex Chili, which was given to us by the Mexican vaqueros driving cattle North into Texas. The name, Chile Colorado con Carne translates to "Red Chile with Meat." Muchas Gracias, mi amigos viejo!"
- Hydration of Dried Chiles:
- Hydrate the dried chiles by removing the stems, the seeds and the internal placental tissue (membranes) connecting the seeds to the walls. Tear the chile walls into assorted flat pieces. Soak the pieces in enough hot (not boiling) water to cover, for about 30 minutes or until softened. Boiling temperatures can release a bitter flavor.
- Drain the hydrated chile pieces and keep covered, reserving the liquid.
- Cut meat into bite-size pieces. Heat 2 tablespoons oil in a heavy skillet or Dutch oven. Add meat. Cook until browned. Add the chile soaking liquid.
- Cover and simmer 1 hour.
- Place chilies in blender with about ½ cup cooking stock from meat and puree the chiles.
- Add chile puree to meat and stock. Mash garlic with salt to make a paste.
- Heat 1 tablespoon oil in a medium skillet. Add garlic paste and onion. Cook until onion is very tender but not browned. Add flour. Cook and stir 1 minute.
- Add onion-flour mixture, Mexican oregano and cumino to meat mixture.
- Cover and simmer 1½ hours, stirring often and adding liquid, if needed, to prevent the flour from sticking or scorching. Taste and add more salt if needed.
The Cookoldgringo Cottonwood, AZ
The Rating6 people
Good ole bowl of red... We have lots of chili cook-offs here in the Rio Grande Valley and this is just like they make.. Your really getting the Tex-Mex tonight... Great!linebb956 in La Feria loved it
This recipe is great... just like the colorado I used to get in Sothern California but can't get where I live now. Thanks for posting this recipe!
I substituted 5 Guajillo peppers and 1 Califonia but they worked fine. I also doubled the garlic a...morezojj in Olympia loved it
I just made a second batch this time using the correct chiles and oregano. It was milder both in flavor and spicy heat. The next time I make this I'm going to try a 50-50 mix of the Ancho and Guajillos.zojj in Olympia loved it