Chile Colorado
Ingredients:
6 dried guajillo chiles
2 dried ancho chiles
2 dried pasilla chiles
1 small yellow onion, peeled and quartered
4 cups low-sodium chicken stock, divided
2 Tablespoons vegetable oil
2 pounds beef stew meat, cut into 1/2-inch pieces
2 teaspoons salt, divided
Black pepper, to taste
1 Tablespoon cumin
2 teaspoons Mexican oregano
3 garlic cloves, minced
2 dried ancho chiles
2 dried pasilla chiles
1 small yellow onion, peeled and quartered
4 cups low-sodium chicken stock, divided
2 Tablespoons vegetable oil
2 pounds beef stew meat, cut into 1/2-inch pieces
2 teaspoons salt, divided
Black pepper, to taste
1 Tablespoon cumin
2 teaspoons Mexican oregano
3 garlic cloves, minced
Directions:
Remove the stems from the chiles.
Place the chiles and yellow onion into a large saucepan, and cover with 3 cups of chicken stock. Bring to a boil.
Remove from the heat, cover, and let sit for 20 minutes.
Place the mixture into a blender or food processor. Remove the middle section from the blender lid. Place the blender lid on top of the blender, and cover the opening (left by the middle section) with a kitchen towel. Blend on high until completely smooth.
Pour the vegetable oil into a large stockpot or dutch oven.
Season the meat with 1 teaspoon of salt and pepper. Add 1/2 of the meat to the pot, and cook until browned on the bottom. Stir, and cook for 2 to 3 minutes more, or until browned on all sides. Remove the meat, and place onto a plate. Repeat with the remaining meat.
Add all of the meat back to the pot, and add the cumin, oregano, garlic cloves, and remaining 1 teaspoon of salt. Pour in the remaining 1 cup of chicken stock and the chile mixture, and stir to combine.
Bring the mixture to a boil, and then reduce to a simmer.
Cover the pot, and cook for 45 minutes.
Uncover the pot, and cook for an additional 30 to 45 minutes, or until the meat is tender.
Place the chiles and yellow onion into a large saucepan, and cover with 3 cups of chicken stock. Bring to a boil.
Remove from the heat, cover, and let sit for 20 minutes.
Place the mixture into a blender or food processor. Remove the middle section from the blender lid. Place the blender lid on top of the blender, and cover the opening (left by the middle section) with a kitchen towel. Blend on high until completely smooth.
Pour the vegetable oil into a large stockpot or dutch oven.
Season the meat with 1 teaspoon of salt and pepper. Add 1/2 of the meat to the pot, and cook until browned on the bottom. Stir, and cook for 2 to 3 minutes more, or until browned on all sides. Remove the meat, and place onto a plate. Repeat with the remaining meat.
Add all of the meat back to the pot, and add the cumin, oregano, garlic cloves, and remaining 1 teaspoon of salt. Pour in the remaining 1 cup of chicken stock and the chile mixture, and stir to combine.
Bring the mixture to a boil, and then reduce to a simmer.
Cover the pot, and cook for 45 minutes.
Uncover the pot, and cook for an additional 30 to 45 minutes, or until the meat is tender.
Notes:
Mexican oregano has a different flavor profile than the "plain" oregano most people are familiar with. If you make a lot of Mexican food, it's worth keeping some in your spice drawer.
Serve in fresh, warm flour tortillas or over rice.
Cilantro and lime wedges are optional, but still somehow mandatory.
Serve in fresh, warm flour tortillas or over rice.
Cilantro and lime wedges are optional, but still somehow mandatory.