Chile Colorado (Adobo)

By JDARK

Ingredients

• 4 cups beef broth, plus more if needed
• 4 ancho chiles, seeded and stemmed
• 5 guajillo chiles, seeded and stemmed
• 1 medium yellow onion, quartered
• 4 cloves garlic, peeled and smashed
• 2 tablespoons dried Mexican oregano
• 1 1/2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 2 avocado leaves
• Kosher salt
• 3 pounds beef chuck, cut in 1-inch chunks
• 2 tablespoons cornstarch
• 3 tablespoons grapeseed oil
• 1 dried bay leaf

Preparation

Step 1

For the chile Colorado: Pour the beef broth into a medium pot and bring to a boil over medium-high heat. Once boiling, turn off the heat and add the ancho and guajillo chiles, onions and garlic. Cover with a lid and steep for 20 minutes.

Step 2

Transfer the broth, chiles, onions and garlic to a blender with the oregano, cumin, paprika and avocado leaves. Blend until smooth, then pour through a fine-mesh strainer into a medium bowl and adjust the salt if needed.

Step 3

Heat a heavy-bottomed pot or Dutch oven over medium heat. Add the grapeseed oil, then carefully add the adobo sauce and cook for 2 to 3 minutes.