Recipe

Authentic Mexican Chile Colorado Con Carne Recipe

	Oldgringo / All my dishes 1 year, 11 months ago Chile Colorado con Carne, the grandaddy recipe for Tex-Mex Chili. A gift from our amigos South of the Rio Grande. Prep:60m Cook:90m Servings:6	Oldgringo
	chile with meat

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Ingredients

5 dried ancho chiles

1 dried New Mexico chile

2-1/2 cups water

2 pounds cubed bite-size beef

2 tablespoons peanut oil

2 cups soaking liquid from the chiles

2 minced garlic cloves

1 teaspoon salt

1 tablespoon peanut oil

1 finely minced small onion

2 tablespoons flour

1 teaspoon dried Mexican oregano leaves; crushed

1/4 teaspoon fine ground cumino

Directions

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.

Instructions:

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.

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Comments

rosemaryblue 1 year, 11 months ago said:
Wonderful, delicious, simple, authenic, and plainly expertise in the directions!! Thanks very much for the great information....loved it! It makes the whole dish better! :)

jenniferbyrdez 1 year, 11 months ago said:
Sounds wonderful. Thanks.

linebb956 1 year, 11 months ago said:
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!

zojj 1 year, 8 months ago said:
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 and onion and used regular oregano. Yum!!!

zojj 1 year, 8 months ago said:
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.

matfromengland 2 months, 3 weeks ago said:
Thanks it tasted great and it didn't cost much either. Just a shame I couldn't find any ancho chillies. I'll definitely make it again soon.

hyestyle99 1 month, 1 week ago said:
Thanks Old Gringo..This recipe is superb. Excellent Flavor and great depth in the final product. I even used lean top round, and the meat came out fork tender. You must allow for the full simmer time to bring the dish together.. Well Done Gringo

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