Recipe

Chile Colorado Con Carne Recipe

	Bojangles42 / All my dishes 8 months, 2 weeks ago This is a chile head’s dish and while there are a lot of chiles in the dish it won’t take the top of your head off but it will warm your belly and your tongue. It's not a traditional rojo sauce because of the tomatoes but it is so good. You can e... More Prep:15m Cook:75m Servings:8	Bojangles42
	mexican

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Ingredients

5 guajilla peppers

5 ancho peppers

5 pasillo pepper

1 dried chipotle

1 T. California chile powder

1 T. New Mexico chile powder

1 ½ teas. chipotle powder

10 oz. can Rotel diced tomatoes and green chiles

2 teas. ground cumin

1 T. oregano

4 cloves garlic

½ c lime juice

½ c. loosely packed chopped cilantro

2 teas. salt

2 T. oil

3 lbs. lean beef cubed in pieces about the size of your last thumb joint.

Directions

Stem and seed the guajillo, anchos, and pasillo chiles.

Add the chiles to a pan of simmering water along with the dried chipotle chile.

Soak for 15 minutes until tender and reconstituted.

Add 1 T. oil to a large pot and saute the beef cubes browning the sides.

Turn the pot to low. They do not have to be cooked through.

Place the chiles in a blender along with rest of the ingredients.

Puree until very smooth. Add a little water if the chile colorado is too thick. It should be like a thick catsup.

Bring the pot with the beef back to high heat.

Add the chile mixture and “fry” the sauce for a couple of minutes.

Reduce the heat, cover the pot, and simmer low for 60 minutes until the meat is tender and the sauce is very thick.

You may need to add some water during the simmering time to keep the sauce from scorching.

Serve warm with corn or flour tortillas and refried beans on the side.

Scoop and shovel method of using tortillas:

Tear off 2 pieces of tortilla. Fold one in half like a scoop. Use the other piece to shovel some meat into the scoop. Pop it in your mouth. The shovel becomes the next scoop and a new piece becomes the next shovel.

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