Chili Colorado Con Carne

Recipe Ingredients

2 lbs	908g / 32oz	Beef chuck - cut in bite size cubes
2 tablespoons	30ml	Vegetable oil
2 cups	474ml	Water
8		Dried chiles - break off stems and shake out seeds
3		Garlic cloves - minced
1		Onion - chopped (medium)
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Ground black pepper
1 teaspoon	5ml	Mexican oregano - (1 1/2 t if not mexican)
1/2 teaspoon	2.5ml	Ground cumin
1 1/2 tablespoons	22ml	Oil
1 1/2 tablespoons	22ml	Flour

Recipe Instructions

Prepare chile puree. Place chiles in large nonreactive bowl. Add boiling water to cover and try to ensure that chiles stay submerged. Let stand 30-40 min to soften. Remove chiles to blender. Taste soaking water; if it's bitter discard it and use plain water for the rest, else use a mixture of soaking water and plain water. If you don't want to taste it, it's safer to toss it and use plain water. Add 1 to 1 1/2 c water to chiles and blend until very smooth, 1 to 2 min. Pour mixture through strainer, pressing pulp with spoon or rubber spatula to get all the puree out. Set aside. Heat 2 T oil in heavy skillet. Add meat and cook until browned. Add 2 c water, cover and simmer 1 hour. Add chile puree to meat and stir in. Mash salt and garlic together to make a paste.

Saute chopped onion in 1 1/2 T oil until tender. Mix in salt/garlic paste and 1 1/2 T flour. Stir 1 min to get raw taste out of the flour and add mixture to simmering beef. Add cumin, pepper and oregano. Cover and simmer 2 hours. Here's the recipe I use. This is a Sonoran style dish in Tucson (just north of Sonora) *everyMexican restaurant you go to serves this dish. For variety I sometimes like to use different combinations of chiles. A favorite is a mixture of ancho, New Mexican mild, NM hot, pasilla and chipotle.

Source:
Jo Anne Merrill

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