Authentic Mexican Chile Colorado con Carne Recipe

By msweeney

Ingredients

• 5 dried ancho chiles shopping list
• 1 dried New Mexico chile shopping list
• 2-1/2 cups water shopping list
• 2 pounds cubed bite-size beef shopping list
• 2 tablespoons peanut oil shopping list
• 2 cups soaking liquid from the chiles shopping list
• 2 minced garlic cloves shopping list
• 1 teaspoon salt shopping list
• 1 tablespoon peanut oil shopping list
• 1 finely minced small onion shopping list
• 2 tablespoons flour shopping list
• 1 teaspoon dried Mexican oregano leaves; crushed shopping list
• 1/4 teaspoon fine ground cumino shopping list

Details

Servings 1
Adapted from grouprecipes.com

Preparation

Step 1

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to make

Chile Colorado con Carne, the grandaddy recipe for Tex-Mex Chili. A gift from our amigos South of the Rio Grande.

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How to make it

Hydrate the dried chiles by removing the stems, the seeds and the internal placental tissue (membranes) connecting the seeds to the walls. Tear the chile walls into assorted flat pieces. Soak the pieces in enough hot (not boiling) water to cover, for about 30 minutes or until softened. Boiling temperatures can release a bitter flavor.

Cut meat into bite-size pieces. Heat 2 tablespoons oil in a heavy skillet or Dutch oven. Add meat. Cook until browned. Add the chile soaking liquid.

Cover and simmer 1 hour.

Place chilies in blender with about ½ cup cooking stock from meat and puree the chiles.

Add chile puree to meat and stock. Mash garlic with salt to make a paste.

Heat 1 tablespoon oil in a medium skillet. Add garlic paste and onion. Cook until onion is very tender but not browned. Add flour. Cook and stir 1 minute.

Add onion-flour mixture, Mexican oregano and cumino to meat mixture.

Cover and simmer 1½ hours, stirring often and adding liquid, if needed, to prevent the flour from sticking or scorching. Taste and add more salt if needed.

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Ey, Paisano, how did you learn to cook so a la Mexicana? This recipe is so close to how my mother's, her mother's and her mother's mother use to make Chili con Carne, that you could be in our familia! Fabuloso!

Thanks Old Gringo..This recipe is superb. Excellent Flavor and great depth in the final product. I even used lean top round, and the meat came out fork tender. You must allow for the full simmer time to bring the dish together.. Well Done Gringo

Thanks it tasted great and it didn't cost much either. Just a shame I couldn't find any ancho chillies. I'll definitely make it again soon.

I just made a second batch this time using the correct chiles and oregano. It was milder both in flavor and spicy heat. The next time I make this I'm going to try a 50-50 mix of the Ancho and Guajillos.

Good ole bowl of red... We have lots of chili cook-offs here in the Rio Grande Valley and this is just like they make.. Your really getting the Tex-Mex tonight... Great!

Wonderful, delicious, simple, authenic, and plainly expertise in the directions!! Thanks very much for the great information....loved it! It makes the whole dish better! :)

Good ole bowl of red... We have lots of chili cook-offs here in the Rio Grande Valley and this is just like they make.. Your really getting the Tex-Mex tonight... Great!

I just made a second batch this time using the correct chiles and oregano. It was milder both in flavor and spicy heat. The next time I make this I'm going to try a 50-50 mix of the Ancho and Guajillos.