Chile Colorado is the king of all stews with authentic Mexican flavours and red Chile sauce.
https://www.lemonblossoms.com/blog/chile-colorado-beef-stew/
Stem and seed chiles.
Place the chiles on a microwave-safe plate and microwave on high for 30 seconds total – in 2 intervals of 15 seconds each.
Heat 2 cups of chicken broth until warm – you can do this in the microwave. Submerge the chiles into the broth, cover and microwave for about 2 minutes.
Place the chiles, the roasted tomato and the liquid into a blender and process until smooth. About 2 minutes. Set aside.
Season beef with salt and ground pepper.
Using a large pot or Dutch oven, heat oil over medium-high heat. Add beef in a single layer and sear on all sides until browned. Set beef aside.
Add onions to the pot and saute for between 3 and 4 minutes or until onions become soft and translucent. Add garlic and cook for 1 additional minute. Add spices and cook for 1 minute stirring constantly.
Return beef to the pot. Add prepared red chile sauce and remaining broth, stir to combine. Bring Chile to a boil.
Once boiling, cover and reduce heat to low and allow Chile to simmer for 1.5 hours until stew is tender.
Ingredients
Directions
Stem and seed chiles.
Place the chiles on a microwave-safe plate and microwave on high for 30 seconds total – in 2 intervals of 15 seconds each.
Heat 2 cups of chicken broth until warm – you can do this in the microwave. Submerge the chiles into the broth, cover and microwave for about 2 minutes.
Place the chiles, the roasted tomato and the liquid into a blender and process until smooth. About 2 minutes. Set aside.
Season beef with salt and ground pepper.
Using a large pot or Dutch oven, heat oil over medium-high heat. Add beef in a single layer and sear on all sides until browned. Set beef aside.
Add onions to the pot and saute for between 3 and 4 minutes or until onions become soft and translucent. Add garlic and cook for 1 additional minute. Add spices and cook for 1 minute stirring constantly.
Return beef to the pot. Add prepared red chile sauce and remaining broth, stir to combine. Bring Chile to a boil.
Once boiling, cover and reduce heat to low and allow Chile to simmer for 1.5 hours until stew is tender.
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