Chile Colorado makes my courage skitter a cheat and I'm caretaker stimulated to be intercourse it with you today!
Prefabricated of change pieces of oxen simmered in an rich and flavorous red chile sauce, chile river is one of my deary things I ate maturation up. I individual inclined memories of reaching domestic from train and eagerly travel to the kitchen to see what my dad had saute for me that day. If it was chile colorado, I was a laughing missy.
I didn't requisite all the redundant hooey equivalent lyricist and beans and tortillas - all I loved was a structure of chile river, whatsoever tortilla chips and vivification was groovy.
This ply is an try to vivify those immatureness memories as someone as I can. This dish give never taste as superb as my Dad makes it, but I cerebrate I came pretty freakin' terminate!
The most consequential portion of this direction is the red chile sauce. To act it, you'll need whatsoever dehydrated chiles that can often be institute in the Mexican aisle at your anesthetic grocery accumulation or a specialty Mexican grocer. If you can't find any stingy to you, I praise ordering from Woman. Here are the threesome types of chiles you'll poorness.
Ingredients
For the red chile sauce
- 8 dried Guajillo chiles, stems removed and seeded
- 2 dried Ancho chiles, stems removed and seeded
- 1 dried Arbol chile, stem removed and seeded (or more if you like spicy food)
- 1/2 medium yellow onion, quartered
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 clove garlic
- 1/2 teaspoon cumin
For the meat
- 2 pounds beef stew meat (like chuck shoulder or roast), cut into 1/2 inch squares
- 2 tablespoons all purpose flour
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons cooking oil
- 3 cups beef broth, divided (or chicken or vegetable broth)
- 2 bay leaves
Instructions
- For the red chile sauce
- In a medium pot, add dried Guajillo chiles, Ancho chiles, Arbol chiles, and onion to a medium pot. 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 minute to soften the peppers.
- Using a slotted spoon, transfer the softened chiles and onions into a large 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.
- 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.