Red Meat Chili - {Carne Chili Colorado} Recipe - Cooking Index
Red Meat Chili - {Carne Chili Colorado} Recipe - Cooking Index
| 3 | White onions - quartered | |
| 8 | Tomatillos - peeled, washed | |
| 4 | Tomatoes - quartered | |
| 8 | Garlic cloves - peeled | |
| 1/2 lb | 227g / 8oz | Ancho chiles - stemmed, seeded, |
| And deveined | ||
| 1/2 lb | 227g / 8oz | Gaujillo chiles - stemmed, seeded, |
| And deveined | ||
| 1 | Chicken stock | |
| 1 tablespoon | 15ml | Ground cumin |
| 1 tablespoon | 15ml | Ground coriander |
| 1 tablespoon | 15ml | Ground mustard seed |
| 1/4 cup | 59ml | Extra-virgin olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Flank steak or brisket - (1 1/2 to 2 lbs) | |
| 2 cups | 474ml | Water |
| 12 | Tortillas | |
| Shredded Monterey jack |
Preheat the oven to 500 degrees.
On a sheet tray or baking pan, place onion, tomatillos, tomatoes, and garlic and drizzle with olive oil. Place under the broiler or roast in a preheated 500 degree oven until the vegetables start to get a little charred on the outside. Remove and set aside.
On another sheet tray or baking pan, place the dried chiles, and toast in a 500 degree oven for 1 minute or until the chiles start to release some smoke. Remove and plunge in to bowl with hot water and set aside.
In a blender, begin pureeing the chiles and roasted vegetables in batches with chicken stock until smooth. Season with salt and pepper and set aside.
In a saute pan, toast the cumin, coriander, and mustard for 3 minutes or until they start to smoke. Remove from pan and place in a small mixing bowl. Add the olive oil, salt, and pepper, to make a paste. Rub this paste all over the piece of flank steak and allow to marinate for 30 minutes.
Preheat the oven to 350 degrees. Preheat a grill or grill pan on high.
Grill the flank steak for 3 minutes on each side. Place the flank steak in a roasting pan and pour the pureed chile sauce over it. Add 2 cups of water, cover with foil, and cook in the oven for 1 hour until the meat becomes flaky.
Remove the meat from the pan, shred the meat, and reserve the sauce. Place 6 of the tortillas onto a baking sheet. Put a small amount of the shredded meat on the tortilla and spoon over some of the sauce. Top with some cheese. Repeat with the remaining ingredients. Bake for 5 minutes and serve.
This recipe yields 4 to 6 servings.
Source:
MELTING POT with Aaron Sanchez - (Show # MP-1A34) - from the TV FOOD NETWORK
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