Chile Colorado

Up front, admittedly, this is a “gringo” version of Chile Colorado. In other words, for one, it is not very spicy…and, it is very basic. Essentially Chile Colorado is a Mexican Beef Stew, ie, braised beef in a chile influenced liquid. You can use more (and different) chiles than I use for more heat and different flavor profiles.

I used beef chuck, although I would also use beef short ribs. Chuck tends to be a lot cheaper these days. I opt for braising in the oven rather than on the stove. Oven braising is so much easier as you don’t have to babysit the pot, making sure it is not burning and there is enough liquid. Keep in mid that this is a relatively small batch (1 1/2 pounds of beef). If you have more beef, be sure to increase all the ingredients especially the amount of chiles.

I served my Chile Colorado over steamed white rice and included heated flour tortillas. This recipe lends itself to a wonderful burrito filling as well.

Ingredients:

• 1 1/2 to 2 pounds beef chuck or boneless beef short ribs, excess fat trimmed, cut into 1 1/2 inch chunks.
• Kosher salt
• Black pepper
• Southwest seasoning mix (recipe below)
• Canola, vegetable, or olive oil
• 1 medium onion, large chop
• 3 large garlic cloves, peeled, thin sliced
• 1 (14 ounce) can diced tomatoes
• 2 medium dried guajillo or California chiles, seeds removed
• 2 medium pasilla or ancho dried chiles, seeds removed
• 2 tbsp lime juice
• 1 cup orange juice
• 1 cup chicken stock
• 1 cup beef stock
• Chopped cilantro

Directions:

1 – Heat a cast iron skillet over medium high heat. When the skillet is hot, add the dried chiles and toast them for about 2 minutes. Do not let them burn. Shake and turn them. Remove from the skillet.

2 – Heat a large cast iron Dutch oven over medium high heat and add about 2 tbsp of oil.

3 – Season the beef chunks with Kosher salt and black pepper. When the oil is hot, add the chunks to the pot to brown. Do not overcrowd the pot. Brown on one side for about 5 minutes, turn over and brown the other side.

4 – While they are in the pan, season generously with the Southwest seasoning mix. When the second side is browned, remove the beef to a plate and set aside.

5 – Lower the heat to medium and add the chopped onions. Stir and cook about 4-5 minutes. Add the sliced garlic and cook for 30 seconds.

6 – Add the diced tomatoes with juices and stir and scrape to deglaze the pan.

7 – Add the lime juice, orange juice, the stocks, and the browned beef chunks. Bring all the a simmer.

8 – Preheat the oven to 275 degrees.

9 – Place the pot in the oven covered. Cook for 2 to 2 1/2 hours. Check the braise half way through and add more liquid if necessary.

10 – Remove pot from the oven. Optionally, remove the dried chiles and discard. Leave them in to puree later for more heat.

11 – Remove the beef chunks to a plate, cover and keep warm.

12 – Optionally, using an immersion blender or a standard blend, blend all the liquid and vegetables until smooth. Bring to a simmer and cook, reducing by about half. Keep warm.

13 – Add 1/4 cup of chopped cilantro to the sauce and stir to combine.

14 – To serve, spoon a few beef chunks over steamed white rice. Garnish with more chopped cilantro and serve with hot flour tortillas.

Southwest seasoning mix:

(Note: This will make way more than you need for this recipe)

• 2 tbsp granulated garlic
• 1 tbsp smoked paprika
• 1 tbsp onion powder
• 1 tbsp black pepper
• 1 tbsp California chile powder or your favorite
• 1 tbsp Ancho chile powder
• 1 tbsp seas salt
• 2 tsp ground cumin
• 1 tsp sugar
• 1 tsp cayenne
• 1 tsp MSG (optional)

Mix all ingredients thoroughly and store in an airtight container.