Chile Colorado
Ingredients
- 1 (one) 2 lb.-2.5 lb. Chuck Roast
- 1 tsp Salt
- 1 tsp fresh ground black pepper
- 10-12 dried chile de arboles
- 1 (one) 7oz. can of Chile in Adobo
- 1 (one) 12oz can of Diced Tomatoes
- or 4-6 Roma Tomatoes
- 2 cups water and 1.5 Tbsp Beef Bullion
- OR 2 cups Beef Broth
- 1-2 Tbsp crushed garlic
- Salt and Pepper to taste
- 1-3 Tbsp cornstarch mixed with double the amount of water
Tools
- Cast iron dutch oven
- OR large pan and Instant Pot
- Blender
Method
- Steep the chile de arboles in boiling water for at least 30 minutes.
- While the peppers are steeping, cut the beef into 3/4″-1″ squares.
- Toss the beef with 1tsp salt, 1tsp pepper, and flour to coat.
- Brown beef on both sides in batches. Make sure not to overcrowd the pan or you won’t get a good sear.
- If you are using a cast iron Dutch oven, set beef aside as you will need to brown all the beef before putting it back in the Dutch Oven.
- If you are using an Instant Pot, you can go ahead and just put it straight in the pot.
- Either while browning the meat or afterwards, throw the steeped peppers, tomatoes, and can of chile in adobo into your blender along with the broth.
- Blend until smooth.
- Blend until smooth.
- There will likely still be some chunks of chile de arbol. You can leave these in or put your sauce mixture through a sive.
- Put your mixture into your cooking pot. If cooking in an Instant Pot, put it on the “Meat/Stew” setting for an hour and a half. If you are using a Dutch oven, heat on low anywhere from 2-6 hours.
- Serve with Spanish rice, beans, and tortillas.
Bruce Family Kitchen 