Anyone have an authentic chile colorado recipe??

Question

I want a recipe for chile colorado like you would find in a mexican restaurant.

Answer 1

Chili Colorado

1 1/2 lbs boneless beef chuck roast
8 ounces boneless pork butt
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
2 1/2 teaspoons chili powder
1/4 teaspoon ground cumin
1 small bay leaf
1/2 teaspoon salt
1 1/2 cups canned tomato puree
1 cup water

Cut the pork and beef into strips about 1/8 inch thick by 1/2 inch wide, trimming away excess fat.
Heat the oil in a large pot over medium-high heat.
Add enough meat to cover the bottom of the pot.
Cook until browned, about 4 minutes.
Transfer to a bowl, and continue with another batch of raw meat until all is cooked.
Return all of the meat to the pot and add all the remaining ingredients.
Bring to a boil and and cook over medium heat for 1 1/2 hours.
(or bake covered in a 400 degree oven for 1/2 hours).
Serve rolled in warmed tortillas, with sour cream and salsa.

Answer 2

Authentic Chile Colorado Recipe

Answer 3

Asado De Chile Colorado
Yield: 4 Servings

Ingredients

1 1/2 lb boneless pork shoulder;
-trimmed of some but not a
1 salt
15 seco del norte chiles
1 boiling water
2 garlic cloves; coarsely
-chopped
1/2 inch cinnamon stick
1 bay leaf; preferably mexican
1 ts (heaped) crumbled dried
-oregano

Instructions

1.Arrange the pork in one or two layers in a wide, heavy, flameproof
casserole. Barely cover with water, and season with salt. Cover and cook
over moderate heat until almost tender, aobut 30 minutes. Drain off most of
the broth and reserve, adding enough water to make 2 1/2 cups. Continue to
cook the pork uncovered until the fat has been rendered and the meat is
slightly browned, about 5 minutes longer.

2.Meanwhile, using a small sharp knife, slit the chiles lenghtwise and
remove the stems, seeds adn veins. Cover with boiling water and set aside
to soak for 15 minutes. Drain.

3.Pour 1/3 cup of the reserved pork broth into a blender. Add the garlic,
cinnamon, bay leaf and oregano and blend until smooth. Add the mixture to
the pork in the casserole and fry for a few seconds.

4.Add 1 more cup of the reserved broth and the drained chiles, a few at a
time, to the blender and puree. Strain the chiles over the pork through a
fine-mesh sieve, pressing to extract as much of the flesh and juice as
possible. Fry the pork, scraping the bottom of the pan to prevent sticking,
for about 5 minutes longer.

5.Add the remaining pork broth to the casserole and cook over low heat
until the meat is tender and the sauce is thick enough to coat the back of
a wooden spon, about 1 hour. Season with salt. Serve warm.

(MAKE AHEAD: The stew can be refrigerated for up to 1 day. Rewarm over
moderately low heat.)

and cook over low heat until the meat is tender and the sauce is thick
enough to coat the back of a wooden spon, about 1 hour. Season with salt.
Serve warm.

Answer 4

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Answer 5

CHILE COLORADO

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Sauces Microwave

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 Dried red chili pods, stems
And seeds removed
1/4 ts Cilantro seeds
1/4 ts Cumin seeds
1 t Dried oregano
4 cl Garlic
1/4 c Onion, coarsely chopped
1 t Salt
3 c Warm water

Contributed to the echo by: Leti Labell Originally from: Mexican Microwave
Cookery, by Carol Medina Maze Chili Colorado Power level: medium high
Cooking time: 20 minutes Coarsely grind the cilantro and cumin seeds in a
spice grinder, and then put into the bowl of the food processor. Break the
chili pods into small pieces, and coarsely grind in the spice grinder, and
then add to food processor bowl. Add the garlic and onion to the food
processor, and process until the onions are chopped.

Add the remaining ingredients and process until pureed. Place the mixture
in a 2-quart casserole dish. Cover and microwave on 70% (medium high) for
twenty minutes, stirring after 10 minutes. (I assume you could make it on
top of the stove, too.)

Makes 3-1/2 cups.



Chile Colorado
Submitted by: Helena Unzueta
"I like to make this chile for my Mexican husband, who also doesn't like tomatoes in his chile. This is a very Mexican chile. If you decide to add beans, do it after the chile is finished."
Original recipe yield: 12 servings.
Prep Time:20 MinutesCook Time:3 Hours 10 MinutesReady In:3 Hours 30 MinutesServings:12 (change)

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INGREDIENTS:
9 New Mexico dry chiles - washed, with stems and seeds removed
3 cups water
5 pounds boneless beef chuck roast, trimmed of fat
1/2 cup all-purpose flour
1 tablespoon kosher salt
1 tablespoon black pepper
3 tablespoons olive oil
1 large yellow onion, chopped
2 cups beef stock or water

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DIRECTIONS:
Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a blender, and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.

Answer 6

INGREDIENTS:
2 tablespoons vegetable oil for browning
5 pounds beef chuck, cut into 1 1/2-inch cubes
flour for dredging
2 (28 ounce) cans whole peeled tomatoes, mashed
2 (7 ounce) cans diced green chilies
12 serrano chiles, finely chopped
2 small yellow onions, finely chopped
12 fluid ounces beer
20 fluid ounces water
2 tablespoons cumin
1 bunch cilantro, chopped
salt and pepper to taste

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DIRECTIONS:
Heat oil in a heavy bottomed pan over medium high heat. Dredge beef cubes in flour. Cook in hot oil until browned on all sides, reducing heat if necessary. Add tomatoes, green chilies, serrano chiles, onions, beer, water, cumin, salt, and pepper. Cover and simmer for 2 hours. Add chopped cilantro, and simmer 1 hour longer.

Answer 7

The second recipe Bo has on here is the best one. If you can find frozen red chili, it's much easier. I use one called Baca's red chili or Bueno, it's just the same as if you pureed your chili's yourself. Other than that, I'd just add more garlic and cumin to your sauce.