Red Chile Beef - Chile Colorado
- Note on chiles: All of these are dried. You may use other types but try to use a variety. If you can't find dried chipotle you can use one out of a can (with adobo usually), just toss it in the blender with everything else. If you stem and seed the chiles in this list the final product will have a very mild heat but nice flavor. Keep more of the stem and seeds in if you want it hotter.
- Split open chiles and discard stems, seeds, and ribs
- Lightly toast in a cast-iron skillet over medium heat about 30 to 60 seconds (don't burn or sauce will be bitter)
- Toss chiles in a blender with half the water and blend on high for several minutes
- Press puree through a sieve and discard solids. Really press on the solids to make sure you get every bit of sauce out of them. The sauce it thick and it will take a bit of effort to complete this step.
- Using the same pot that you plan to simmer the dish in, brown the beef on all sides on high heat with some oil in two batches, removing both batches as they are done.
- On medium heat, saute the onion to light brown.
- Add garlic and saute lightly but don't burn it.
- Return the beef to the pot along with the chile liquid, the remaining water, and all the other ingredients.
- Cover and simmer on low for 1.5 to 3 hours. When done the beef should pull apart in your hand or with a fork.
- When the beef is done you may want to strain out the solids and reduce and/or thicken the sauce. Boiling the sauce down and/or thicken it slightly using a roux. You may also want to shred the beef. If the sauce is too fatty you can place it in a large clear glass bowl or measuring cup and let it cool for an hour in the fridge (before you reduce and thicken it). Most of the fat should come to the surface where you can skim it off. I find it's fine to skip this step so long as you removed most of the large chunks of raw fat when cubing the beef.
- Once the sauce is too your liking, mix in the beef and add salt if necessary. It will probably need a few teaspoons.
- Note: For tamales you will want to shred the beef, reduce the sauce, and maybe thicken it with a few tablespoons of roux. If you're serving this as a stand alone meal I still recommend thinking it up some and maybe serve it with some warm and thin tortillas.
- Yield: Enough to stuff about 40 tamales. Or roughly 12 servings on it's own.
- Modified from Elote Cookbook
Category: Southwest/Mexican Modified 1/25/17