Chile Colorado
Makes:
2 Servings
Ingredients
For the Sauce:
•8 dried Guajillo chiles
•2 dried Ancho chiles
•1 Arbol Chile (if you like it spicy, I did not add this one)
•1/2 medium yellow onion, quartered
•1 medium Tomato
•1 clove garlic
•1 teaspoon dried oregano
•1 teaspoon salt
•1/2 teaspoon cumin
•reserve 2 Cups of Chile Water.
For the meat
•2 pounds beef stew meat, cut into 1/2 inch squares
•2 tablespoons all purpose flour
•2 teaspoon salt
•1/4 teaspoon black pepper
•2 tablespoons cooking oil
•2 bay leaves
Preparation
Chile Colorado Sauce:
-Remove stems and seeds
*Leave seeds in if you like it spicy
-Place in a pot, add water to cover Chiles.
-Bring to a Boil, remove from heat and cover for 20 min.
-Charcoal the Tomato, Onion and Garlic.
-Place in a Blender: Chiles, Tomato, Onion, Garlic, Spices and 2 Cups of the reserved Chile Water
-Blend well, as smooth as you can
-Strain the Sauce and discard the leftover scraps.
Meat:
-Sprinkle meat with Salt, Pepper & Flour, cover each side
-Heat up 1 tbsp of Oil in a Skillet (medium heat)
-Place Stew Meat chunks in the skillet
-Brown all sides (about 2 min each side)
-Place Meat into a Slow cooker
-Pour Sauce over meat
-Stir and add in Bay leaves
-Cook in a slow cooker on Low for 8 hours, or on high for 4 hours.
-Meat should be soft, almost falling apart.
-If thicker sauce is preferred, add in cornstarch slur (2 tsp mixed with 1/2 of water) add the slur to the Chile Colorado about 1/2 hour before done.
-Serve with your favorite side Dish.
Enjoy!!