Chile Colorado Sauce Recipes

CHILE COLORADO

Steps:

• Remove meat from fridge and cut into ½ inch cubes. Set aside.
• Remove the stems (and seeds if you want, for milder heat) from the dried chiles while rinsing them under cold water. Place chiles in a saucepan and cover with broth. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes.
• Meanwhile, prepare the meat. Season on all sides with salt and pepper and sprinkle with flour. Add oil to a skillet over medium high heat. Once hot, add meat and cook until browned on both sides. Depending on the size of your pan you will need to do this in a few batches to keep from overcrowding.
• Remove meat to a plate and set aside. Add onion and jalapeno to the pan and saute for several minutes.
• As the onions cook, pour the softened peppers and the broth into a blender. Add the sautéed onion and jalapeno and blend until smooth. Set aside.
• Return browned beef (and accumulated juices) back to the pot. Strain the chili sauce from the blender through a fine mesh strainer, into the pot. Add oregano, cumin, paprika, garlic powder and stir well. Add bay leaf.
• Bring to a slow boil, then reduce heat to low, cover and simmer for about an hour, or until the meat is very tender.
• Uncover and stir in lime juice and cornstarch slurry. Cook for a few more minutes, until the sauce has slightly thickened.
• Serve as a stew with tortillas for dipping and a side of Mexican rice and beans.

RED CHILE SAUCE (CHILE COLORADO)

Steps:

• Rinse chiles and split open, discarding stems, seeds, and ribs.
• Heat a well-seasoned cast-iron skillet over moderate heat, then toast chiles, skin sides up, in batches, about 30 seconds (be careful not to burn them, or sauce will be bitter). Transfer chiles as toasted to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes.
• Purée chiles with three fourths of soaking liquid, reserving remainder, in a blender until smooth (use caution when blending hot liquids). Pour purée through a coarse sieve into a bowl, pressing on solids, and discard solids. Whisk reserved soaking liquid into chile mixture.
• Cook onion, garlic, cumin, and oregano in oil in a large heavy saucepan over moderately low heat, stirring, 2 minutes. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, partially covered, whisking occasionally, until reduced to about 2 1/2 cups, about 30 minutes. Season with salt, vinegar, and sugar.

CHILE COLORADO

Steps:

• 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.

CHILE COLORADO (BASIC RED CHILE SAUCE)

Steps:

• Heat shortening in a medium saucepan on medium heat.
• Stir in flour and cook for 1 minute.
• Add chile powder and cook for an additional minute.
• Gradually add the water and stir, making sure that no lumps form.
• Add seasonings to sauce and simmer at low heat for 10-15 minutes.***.
• * Red Chile recipe above. Varied amounts and variety of chile will determine the degree of hotness.
• ** For a more mild flavor, tomato juice may be substituted.
• *** Last red chile can be very bitter if it doesn't simmer long enough. Please let it simmer for AT LEAST 10 minutes As always, the longer it simmers the hotter it will be -- but you don't want bitter red chile. TRUST ME.
• NOTE: One pound of cooked beef or pork, ground, cubed, or shredded,may be added.
• Also can be served over pork chops or used as a gravy for mashed potatoes.

RICK BAYLESS'S CHILE COLORADO

Steps:

• Wash the pork, remove excess fat, cube and set aside.
• Take the New Mexico chilies (or use dried California chilies which are also mild) and remove the stems, veins, and seeds. Break the chilies into big pieces.
• Heat a nonstick fryng pan over medium heat. When hot, add 1/3 of the chilies and cook just until they start to change color, pressing down occasionally with a spachula. Flip over the chilies and repeat on the second side. Remove. Repeat with the last two batches of the chilies.
• Put the toasted chilies into a pie plate, fill part-way full with water and top with a salad or other smallish plate. Let the chilies soak for 30-45 minutes.
• Once the dried chilies are done soaking, put them into a food processor or blender along with the onion, garlic, oregano and cumin. Add some of the soaking liquid (at least one cup or more) and puree. Strain through a wire mesh. Set the red chili sauce aside.
• Meanwhile, in the same nonstick frying pan, heat it over medium-high heat. When the pan is hot add 1/4 cup oi and when the oil is warm, add half of the meat cubes. Use a spachula to turn over the meat as it cooks. When the meat gets brown spots, remove the first batch, and repeat with the remaining meat cubes.
• Readd all of the meat back into the frying pan. Add the red chili sauce and cook until the sauce has thickened.
• Next, put the meat and sauce into a medium-largish size saucepan. Add 1 1/2 - 2 cups water.
• Bring the liquid to a boil, cover, reduce heat to medium-low and cook about one hour or until the meat is very tender and the sauce is thick.
• Add salt and pepper to taste.
• If the sauce is too runny because there is too much liquid, increase heat to high and boil away the liquid unti the sauce thickens. You can also add 1-2 Table. masa to the sauce to thicken it as it boils.
• If desired, you can reduce the amount of meat to 1 - 1 1/2 lbs. and add one 16 oz. can drained pinto beans the last 15 minutes of cooking.

CHILE COLORADO III

Steps:

• Combine the beef cubes and 3 tablespoons rice flour in a bowl; toss to coat evenly.
• Heat the olive oil in a large skillet over medium heat. Add the beef to the hot oil, reduce heat to low, and cook and stir until the beef is completely browned and tender, 7 to 10 minutes. Stir the garlic and 1 tablespoon rice flour into the beef and cook another 2 minutes. Add the chili powder and stir. Pour the beef broth over the beef mixture; mix well. Season with the sea salt. Raise the heat to medium; bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer until the beef is cooked through and the sauce has thickened, about 30 minutes.