Chile Colorado
Ingredients
The sauce
-
1
teaspoon
olive or vegetable oil
-
1
small
white onion, finely chopped
-
2
cloves
garlic, minced
-
½
teaspoon
cumin
-
½
teaspoon
dried oregano
-
3
whole
dried ancho chiles
-
1
14.5-ounce can
Hunt's Fire Roasted Tomatoes, undrained
-
1
10-ounce can
RO*TEL Tomatoes, undrained
-
1
cup
chicken or beef broth
-
to taste
salt and pepper
The meat
-
2
teaspoons
olive or vegetable oil
-
3½
pounds
beef chuck roast or stew meat, cut into 1½ inch cubes
-
to taste
salt and pepper
For serving
-
to taste
corn or flour tortillas
-
to taste
sliced avocado
-
to taste
chopped cilantro
-
to taste
lime wedges
-
to taste
cotija cheese
-
to taste
sliced radishes
-
to taste
sour cream
Instructions
- Soak the dried ancho chiles in boiling water for 10 minutes.
- Heat oil in a large pot, add chopped onion, and cook until softened.
- Add minced garlic and cook for an additional minute.
- Stir in cumin, oregano, Hunt's Fire Roasted Tomatoes, RO*TEL Tomatoes, and chicken broth, then simmer for 10 minutes.
- Remove chiles from water, cut in half, and remove seeds and stems.
- Blend the chiles with the tomato mixture until smooth, season with salt and pepper.
- Preheat the oven to 325°F.
- In a large pot, heat oil and season beef with salt and pepper, then brown the meat in batches.
- Combine all browned meat in the pot and pour the sauce over it.
- Cover and bake for 3 hours until the meat is tender.
- Serve with tortillas and various toppings.
Nutrition Facts (estimated)
Servings
8
Calories
376
Total fat
24g
Total carbohydrates
8g
Total protein
32g
Sodium
279mg
Cholesterol
83mg
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