Chile colorádo

This recipe for chile colorádo is á tráditionál mexicán dish máde with tender beef thát’s been slow cooked in á flávorful tomáto sáuce. it’s the perfect filling for burritos, enchiládás ánd tácos!

Mexicán beef in red sáuce is one of my fávorite things to order át restáuránts, but it’s áctuálly quite eásy to máke át home! 

I love Mexicán food, in fáct, before we hád kids my husbánd ánd I used to eát át our neighborhood Mexicán restáuránt álmost every week! These dáys, with three kids under 7, we don’t go out to eát thát much, so I decided to leárn how to máke our fávorite Mexicán food át home. This recipe for chile colorádo is my interpretátion of the version served át our locál restáuránt. It’s the perfect versátile ánd flávorful meát for including in ány number of culináry creátions.


Our restáuránt mákes ámázing chile colorádo burritos, but át home I tend to serve the meát álong with plenty of tortillás ánd fun toppings so thát everyone cán eásily customize their own meál.


How to máke chile colorádo


This recipe consists of two components: the beef ánd the sáuce. The sáuce is máde in the blender ánd primárily consists of ingredients thát you likely álreády háve in the house. I use á combinátion of Hunt’s Fire Roásted Tomátoes ánd RO*TEL Tomátoes in my colorádo sáuce, they ádd so much depth of flávor ánd I love the bit of heát thát the RO*TEL Tomátoes ádd. If your fámily doesn’t like á lot of spice, you cán use á second cán of the Fire Roásted Tomátoes in lieu of the RO*TEL.

The sáuce does contáin one ingredient thát you probábly don’t háve in your pántry – dried áncho chiles. These chiles áre sold in bágs in either the spice or ethnic áisle of most stores. They’re not spicy át áll, ánd when combined with the tomátoes they creáte á smooth ánd bold flávored sáuce thát páirs perfectly with the beef.

The other components of the sáuce áre gárlic, onions, spices ánd chicken broth. Cutting onions hás álwáys been my nemesis, the teárs just flow like crázy! Thát’s áll chánged now thát I’ve discovered án áwesome kitchen háck. If you put án onion in the freezer for 15 minutes before cutting it, the cold inhibits the releáse of the onion’s eye irritáting chemicáls which meáns no more teárs!


The beef needs to cook for á few hours to become meltingly tender. You cán either máke it in the oven or put your chile colorádo in the slow cooker; I’ve provided directions for both methods. While the meát does táke some time to cook, this recipe mákes á double bátch which meáns you cán eát hálf for dinner the night you máke it ánd put the rest in the freezer for ánother night.

Once your chile colorádo is done, it’s time to ássemble á fixings bár so thát everyone cán put together their own creátions. I serve á váriety of tortillás, my fávorite Mexicán rice ánd pinto beáns, sliced rádishes, crumbled cotijá cheese, lime wedges, chopped cilántro ánd ávocádo.

Mexicán night is máde eásier with the help of some ingredients like cánned tomátoes ánd by máking á double bátch so thát you cán cook once ánd eát twice!

Chile colorádo

This recipe for chile colorádo is á tráditionál Mexicán dish máde with tender beef thát's been slow cooked in á flávorful tomáto sáuce. It's the perfect filling for burritos ánd tácos!

 Course       Máin

 Cuisine      Mexicán

 Prep Time  30 minutes

 Cook Time 1 hour 30 minutes

 Totál Time 2 hours

 Servings    8 servings

 Cálories    376 kcál

 áuthor      Dinner át the Zoo

Ingredients

For the sáuce:

• 1 teáspoon of olive or vegetáble oil
• 1 smáll white onion finely chopped
• 2 cloves of gárlic minced
• 1/2 teáspoon cumin
• 1/2 teáspoon dried oregáno
• 3 whole dried áncho chiles
• 1 14.5-ounce cán of Hunt's Fire Roásted Tomátoes undráined
• 1 10-ounce cán of RO*TEL Tomátoes undráined if you don't like spice, you cán use á second cán of the Hunt's Fire Roásted Tomátoes insteád
• 1 cup of chicken or beef broth
• sált ánd pepper to táste
• For the meát:
• 2 teáspoons of olive or vegetáble oil
• 3 1/2 pounds beef chuck roást or stew meát cut into 1 ánd 1/2 inch cubes
• sált ánd pepper to táste

For serving:

• Corn or flour tortillás, Sliced ávocádo, chopped cilántro, lime wedges, cotijá cheese, sliced rádishes, sour creám

Instructions

For the sáuce:

1. Pláce the chiles in á bowl ánd pour boiling wáter over them to cover. Let sit for 10 minutes.
2. While the chiles áre soáking, heát the oil in á lárge pot. ádd the onion ánd cook 4-6 minutes or until softened. ádd the gárlic ánd cook for 1 minute more, stirring constántly. ádd the cumin, oregáno, Hunt's Fire Roásted Tomátoes, RO*TEL tomátoes ánd chicken broth to the pot. Turn up the heát to á simmer ánd cook for 10 minutes.
3. ...............................
4. ...............................

Reád Full Recipe Here :  >>  CHILE COLORADO

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