Beef Chile Colorado

Today we are going to be making chile colorado with beef. We're making this rich bread sauce composed of some of Mexico's or may I say a couple of Mexico's top dried peppers. It is a stew that screams comfort and Mexican tradition. First thing we're going to do is lightly toast the dried peppers but first I'm going to preheat the comal to medium low heat and we're going to be using I've already removed the seeds and the stems. A few seeds in there are completely okay. While toasting make sure you flip those chiles continuously to prevent them from burning. If that comal is too hot feel free to lower the heat because we don't want them to burn. As soon as you can smell them take them off the heat. Depending on the heat this can take a few seconds I'd say maybe like 10. It's almost like they wake up during this process. I'm going to take these over to the sink, rinse them, then soak them in four cups of low sodium beef broth for about five to ten minutes or until they are super soft. Grab a small skillet heated over medium low heat and we are going to toast a teaspoon of whole cumin seeds or whole cloves. These are tiny. Move them around. That cumin is gonna lightly brown and then also release those beautiful aromas. About 10-20 seconds. Once that happens I'm gonna add one teaspoon of Mexican dried oregano. This one just lightly toasted for about five seconds. All right turn off the heat. I'm gonna transfer it into a different dish just because I don't want it to be exposed to that heat. I'll scrape the rest with a paper towel. Let's do a little bit of prep. So starting with dicing half of a white onion. Now we're gonna peel and finely mince six garlic cloves. Let's finish that sauce. I've got the blender. Pour in all of that broth and the dried chiles. The toasted spices and we're gonna blend it until it is completely smooth. You can straighten if you need to. I've got a beautiful three pound piece of beef boneless chuck roast. Beautiful marbling but if you've got excess fat feel free to trim it off. Now cut it into squares that are a bit larger than bite size just because it is gonna shrink as it cooks. With a paper towel remove some of that excess moisture from the pieces. Season it with salt and freshly ground black pepper. Give it a thorough mix to make sure every single piece is well seasoned. Then you also pick up some of that salt that landed on the sheet pan. Heat about two to three tablespoons of tallow or you could also do oil in a large pot over medium high heat. Brown the meat in batches that way we avoid overcrowding it. We really just want to give each piece the time it needs because remember browning equals flavor. Once all of the meat is done make sure you remove it from the pot and reduce the heat to medium low. Add a little bit more tallow or oil if it needs it and saute the onion until slightly softened. Follow that with the minced garlic and cook it for a minute. Return all of the meat back into the pot. Add the remaining one cup of beef broth, the chili sauce, and three bay leaves. I brought this up to a gentle simmer over medium heat just because the sauce is a little bit thick so I don't want to go up to medium high and then have a ton of splatter all around me. Now I'm gonna lower the heat to medium low and we're gonna keep it there. We're gonna let it cook for 45 minutes covered. Cook for another 45 minutes uncovered or until the sauce thickens and the meat is super tender. Look I've already set up my plate. I've got frijoles de la olla with crumbled queso fresco, a fried salad. We're gonna do some dressing. It's ready to go. Let's finish the chile colorado. It needs salt to taste. The sauce is nice and thick. The meat is super tender. Oh my goodness let's lower that heat. What an indication that our sauce has thickened nicely. Oh my goodness Nelson. Apart from the sides that we have here you can also do Mexican rice or even a Mexican white rice. I'm gonna leave all of the links down in the description area including a salad that I know you are going to love so check them out. Garnish with chopped cilantro and apart from the acidity on the pickled red onions in the salad I'm gonna do a drizzle of lime juice. It's just gonna open up the flavors beautifully. Oh boy I know this is gonna be delicious. I already tasted it. I mean I have to see. Oh my god. Wow. You can tell the cook made it with love. I just love the guajillo flavor. Nice and thick. Tons of flavor. Smokiness. And that ancho. I have to say if I love dried peppers but I think guajillo and ancho have to be the like my favorite combo. Ancho is slightly sweet. It doesn't overpower but it's got that sweetness. Guajillo is just mild and he pairs perfectly with so many other peppers. I mean they're just beautiful. They are a beautiful base for the sauce. Nelson's got his corn tortillas on the side so go for that as well. It is just amazing. Yeah this is a masterpiece. So sweet of you. Full print of our recipe on VillaCocina.com and don't forget to subscribe, like this video, and click the notification bell. That's how you show us all of your love and support. Until the next one everyone. Bye everyone.