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.
Recipe
Notes
Freeze It: The beef and
sauce can be frozen for up to 3 months in a resealable container or freezer
bag. To thaw, place in the fridge for 6-8 hours then pour the beef and sauce
into a pan and warm over low heat until hot.
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