Saturday, April 09, 2005

Chile Colorado


This is one of my favorite recipes. It is wonderful scooped up with fresh, hot flour tortillas, with a side of salad and perhaps rice and beans. It takes about two and a half hours to prepare, but it isn't that labor-intensive. Besides, the leftovers can be made into omelets the next morning! Serves four to six.
2 lbs beef stew meat (cut in bite-sized chunks)

2 tsp vegetable oil
1 3/4 cups water
5 dried Ancho chiles
2 dried New Mexico chiles
About 1 cup water
4 garlic cloves
1 tsp salt
1 tsp vegetable oil
1 onion, finely chopped
1 tsp flour
1 tsp dried oregano, crushed
1/4 tsp ground cumin

Heat 2 tablespoons oil in a large skillet or Dutch oven. Add meat. Cook until browned. Add water. Cover and simmer on low heat for an hour.
While meat is cooking, place both Ancho and New Mexico chiles in a medium saucepan. Add enough water to completely cover them, and bring to a boil. Remove pan from heat immediately, and let stand uncovered, until softened, 45 minutes to an hour. Drain chiles. Discard stems and seeds. Place chiles in blender with about 1/2 cup cooking broth from meat. Blend until pureed. Add pureed chiles to meat and broth.
Place garlic, 1 tsp oil and salt in food processor. Process until you have a garlic paste. In medium skillet, combine garlic paste and and onion. Cook until onion is very tender, but not browned. Add flour. Cook and stir one minute. Add onion mixture, oregano and cumin to meat and chile mixture. Cover and simmer 1 1/2 hours. Taste and add more salt if needed.


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