CHILE CON CARNE (AKA CHILI COLORADO)
My grandmother's grandmother taught her this wonderful recipe. It had been handed down from generations. My family had immigrated from Spain to Mexico then to America. Just a wonderful family recipe with rich historical value... (My great great grandfather was one of the 1st Silver Dons to settle in San Diego, Ca!) Cooking...
Provided by Melissa Baldan
Categories Chili
Time 4h10m
Number Of Ingredients 16
Steps:
- 1. In a medium pot bring to boil the 3 cups water and chiles. Remove from heat and allow the chiles to sit in water for about 30-40 min. Strain the chiles over a bowl to reserve the liquid.
- 2. In a food processor or blender put the chiles and a bit of the liquid and puree, adding more liquid if needed, until a sauce is formed. (better to start out with less and add it then to add too much in the beginning). Remove any tough skins left in sauce.
- 3. In a small ramekin mix together garlic, oregano, cinnamon, cayenne, cumin and coriander. Stir into chile "sauce" and set the sauce aside.
- 4. Combine flour, salt and pepper and sprinkle over the beef.
- 5. In a large stockpot heat olive oil to medium and sautee onion until soft. Add beef chunks and cook until just browned. Stir in chile sauce mixture. Add beef broth/stock or water until beef is covered.
- 6. Reduce heat to lowest setting and simmer for 3 hours.
- 7. Serve with chopped green onion, shredded cheese and tortillas.
RED MEAT CHILI: CARNE CHILI COLORADO
Provided by Aarón Sánchez
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 500 degrees F.
- On a sheet tray or baking pan, place onion, tomatillos, tomatoes, and garlic and drizzle with olive oil. Place under the broiler or roast in a preheated 500 degree F oven until the vegetables start to get a little charred on the outside. Remove and set aside. On another sheet tray or baking pan, place the dried chiles, and toast in a 500 degree F oven for 1 minute or until the chiles start to release some smoke. Remove and plunge in to bowl with hot water and set aside.
- In a blender, begin pureeing the chiles and roasted vegetables in batches with chicken stock until smooth. Season with salt and pepper and set aside.
- In a saute pan, toast the cumin, coriander, and mustard for 3 minutes or until they start to smoke. Remove from pan and place in a small mixing bowl. Add the olive oil, salt, and pepper, to make a paste. Rub this paste all over the piece of flank steak and allow to marinate for 30 minutes.
- Preheat the oven to 350 degrees F. Preheat a grill or grill pan on high.
- Grill the flank steak for 3 minutes on each side. Place the flank steak in a roasting pan and pour the pureed chile sauce over it. Add 2 cups of water, cover with foil, and cook in the oven for 1 hour until the meat becomes flaky.
- Remove the meat from the pan, shred the meat, and reserve the sauce. Place 6 of the tortillas onto a baking sheet. Put a small amount of the shredded meat on the tortilla and spoon over some of the sauce. Top with some cheese. Repeat with the remaining ingredients. Bake for 5 minutes and serve.
CHILI CON CARNE (COLORADO
I got the basic recipe from a book called Authentic Indian-Mexican Recipes by William Hardwick ( a very good book and very cheap about £2 or $4) and added a few optional extras.
Provided by The Lone Ranger
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Boil the meat until tender. Save the liquid (broth) for later on.
- Saute the onion in the olive oil and add the beef to brown.
- Add all the other ingredients and simmer for at least 30 minutes with the pot covered.
- Add the Masa Harina to thicken if required.
Nutrition Facts : Calories 435.1, Fat 30.1, SaturatedFat 12.1, Cholesterol 104.5, Sodium 581.9, Carbohydrate 10.6, Fiber 2.5, Sugar 5.9, Protein 30.2
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