Chile Colorado

Chile Paste

3 dried Guajillo chiles

4 dried New Mexico chiles

2 dried Chile de Arbol chiles

4 cups chicken broth or beef stock

1 tomatoroasted

Chile Colorado Beef Stew

4 lbs beef chuckcut into 1-inch chunks

Salt and ground pepper to taste

2 tsp olive oil

1 medium oniondiced

6 garlic clovesminced

1 tbsp ground cumin

2 tsp dried oregano

¼ tsp ground all spice

2 tbsp apple cider vinegar

2 tbsp masa harina

1 tsp chicken bouillon

Red Chile Sauce

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.

Chile Colorado Beef Stew

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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Chile Colorado