Chili colorado con carne
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Chili colorado con carne
  Chili    Meat  
Last updated 6/12/2012 1:14:28 AM. Recipe ID 43383. Report a problem with this recipe.
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      Title: Chili colorado con carne
 Categories: Meat
      Yield: 8 Servings
 
      2 lb Beef chuck; cut in bite size
           -cubes
      2 tb Vegetable oil
      2 c  Water
      6    -(up to)
      8    Dried chiles; break off
           -stems and shake out seeds
      2    -(up to)
      3    Cloves garlic; minced
      1    Onion; chopped
      1 ts Salt
      1 ts Ground black pepper
      1 ts Mexican oregano (1-1/2 t if
           -not Mexican)
    1/2 ts Ground cumin
  1 1/2 tb Oil
  1 1/2 tb Flour
 
  Richard Thead      |      email: rthead@seagull.rtd.com
  
  Here's the recipe I use.  This is a Sonoran style dish and here in
  Tucson (just north of Sonora) *every* mexican restaurant you go to
  serves this dish. For variety I sometimes like to use different
  combinations of chiles. A favorite is a mixture of ancho, New Mexican
  mild, NM hot, pasilla and chipotle.
  
  Prepare chile puree.  Place chiles in large nonreactive bowl.  Add
  boiling water to cover and try to ensure that chiles stay submerged.
  Let stand 30-40 min to soften. Remove chiles to blender. Taste
  soaking water; if it's bitter discard it and use plain water for the
  rest, else use a mixture of soaking water and plain water. If you
  don't want to taste it, it's safer to toss it and use plain water.
  Add 1 to 1 1/2 c water to chiles and blend until very smooth, 1 to 2
  min. Pour mixture through strainer, pressing pulp with spoon or
  rubber spatula to get all the puree out. Set aside.
  
  Heat 2 T oil in heavy skillet.  Add meat and cook until browned.  Add
  2 c water, cover and simmer 1 hour.  Add chile puree to meat and stir
  in.  Mash salt and garlic together to make a paste.  Saute chopped
  onion in 1 1/2 T oil until tender. Mix in salt/garlic paste and 1 1/2
  T flour. Stir 1 min to get raw taste out of the flour and add mixture
  to simmering beef. Add cumin, pepper and oregano. Cover and simmer 2
  hours.
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe




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Recipe ID 43383 (Apr 03, 2005)

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