Chile Colorado


 

Chile Colorado

Ingredients

9 New Mexico dry chiles - washed, with stems and seeds removed

3 cups water

5 pounds boneless beef chuck roast, trimmed of fat

½ cup all-purpose flour

1 tablespoon kosher salt

1 tablespoon black pepper

3 tablespoons olive oil

1 large yellow onion, chopped

2 cups beef stock, or as needed

Directions

Gather all ingredients.

Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften.

Strain into a bowl, reserving the cooking liquid.

Place chiles and some of the liquid into a blender, and purée until smooth. Add more liquid as necessary to form a smooth sauce.

Pass sauce through a fine mesh strainer to remove any seeds or tough skins; set aside.

Cut beef into 1- to 2-inch chunks. Combine flour, salt, and pepper in a medium bowl. Dredge beef chunks in the seasoned flour; set aside.

 

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