Ingredients: |
Ingredients: 4 dried mild chili peppers such as California, stems removed
4 dried mild chili peppers such a pasilla or anchos, stems removed
2 dried hot chili peppers such as New Mexico or guajillos, stems removed
2 ˝ cups chicken stock
3 lbs. chuck cut into 2” or larger cubes
4 T. vegetable oil, divided
˝ t. kosher salt for beef
˝ t. freshly ground black pepper for beef
1-quart beef stock
2 bay leaves
2 cups yellow onion, diced
3 T. fresh garlic crushed
2 T. dried oregano
2 t. kosher salt
1 t. ground cumin
2 T. tomato paste
4 T. molasses
2 T. red wine vinegar
Scallions chopped for serving
Cilantro for serving
6” flour tortillas for serving
Rice and beans, for serving as sides.
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Directions: |
Directions:Bring chicken stock to a boil in medium pan. Place all peppers in pan and cover. Let sit for 30 minutes.
Add onions, garlic, oregano, salt, cumin, and tomato paste to the pan with the peppers and cook for 15 minutes on medium heat, uncovered. Stir in the molasses and vinegar after the 15 minutes. Pour in blender and process until smooth or use and immersion blender.
Place a medium to large Dutch oven over a burner set to high heat along with two tablespoons of the oil. Salt and pepper the beef cubes and when the oil is hot, add half the beef. Sear for 3-4 minutes on each side until nicely browned. Remove to a bowl then add the remaining oil and once hot, sear the remaining beef.
Pour the first batch of beef back into the pan and add the beef stock and bay leaves and bring to a boil. Lower to a medium simmer and cook uncovered for one hour.
After the beef has cooked for one hour, stir in the pepper puree and cook uncovered for another hour using a heat diffuser under the pan and stirring occasionally to make sure the beef doesn’t stick to the bottom.
After the two hours, test the beef for tenderness. Cook longer if needed. |
This recipe for Chile Colorado is from