Chile Colorado
| Prep Time: | 45 minutes |
| Cook Time: | 4+ hours |
Ingredients:
| Amount | Ingredient |
|---|---|
| 4 | Dried Ancho Chiles |
| 5 | Dried Guajilo Chiles |
| 4 cups | beef broth (divided) |
| 1 | white onion chopped |
| 1.5 tsp | Ground Cumin |
| 1 tsp | garlic powder (or several minced cloves) |
| 2.5 pounds | stew meat or cubed shoulder |
| 3 tbs | flour |
| 1 | bay leaf |
Recipe:
- De-seed dried chiles and toast in a pan until fragrant.
- Place in 2 cups of beef stock and bring to a low simmer. Add seasonings.
- Cook onions in dutch oven until translucent with a little oil. Once translucent, add to beefstock/chile mixture that is heating.
- Toss beef in flour, salt and pepper. Brown in dutch oven on high heat in batches.
- Once beef is finished, place back in dutch oven with remaining beef broth. (Scrape up the bottom of the pot as well.)
- Continue cooking chiles for at least 30 minutes.
- Blend the chiles and broth thouroughly, then strain - pouring the remaining liquid into the dutch oven.
- Bring up to high heat, then back down to simmering. Cook for at least 3 hours.
- Remove lid and cook down until sauce is thickened, stirring occasionaly.
- Serve.