Beef Chile Colorado
Ingredients
Chili Sauce
-
3
pieces
dried Guajillo chiles
-
3
pieces
dried Ancho chiles
-
2
pieces
New Mexico chiles
-
2
tablespoons
olive oil
-
½
pieces
sweet Vidalia onion, chopped
-
3
cloves
garlic, finely chopped
-
3
cups
beef broth
-
1
cup
reserved broth
-
3
teaspoons
cumin
-
1
teaspoon
sea salt
-
1½
teaspoons
dried oregano
-
½
teaspoon
black pepper
-
1
cup
fire-roasted tomato
Beef
-
2
tablespoons
olive oil
-
2
pounds
beef chuck, cut into 1 inch squares
-
1
tablespoon
masa harina
Instructions
- Toast the chiles in a pan over medium heat for 1-2 minutes, then set aside.
- Sauté onions in olive oil for 2-3 minutes, then add garlic and sauté for an additional minute.
- Add the toasted chiles, fire-roasted tomatoes, seasonings, and beef stock to the pan, and bring to a gentle boil.
- Cover and let the mixture steep for 45 minutes.
- Reserve one cup of stock and blend the remaining mixture until smooth, adding liquid if necessary.
- Brown the beef in a pot with olive oil, searing all sides, and then return all beef to the pot.
- Add the red chile sauce and reserved beef broth, stir, and bring to a boil.
- Reduce heat to simmer, cover, and cook for 2 hours.
- Mix masa harina with 2 tablespoons of broth to make a slurry, then add it to the pot and stir.
- Cook for an additional 15-30 minutes until the sauce thickens.
Nutrition Facts (estimated)
Servings
4
Calories
589
Total fat
41g
Total carbohydrates
9g
Total protein
47g
Sodium
1540mg
Cholesterol
156mg
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