![]() ![]() Heat a bit more oil in the same pan to medium heat. Set aside onto a plate.Ĭook the Vegetables. Brown the beef on all sides, about 5 minutes or so. ![]() Heat a large pot or Dutch oven to medium high heat and add the olive oil. Toss some cubed chuck roast (or pork) in a bit of flour with a bit of salt and pepper to coat them.īrown the Beef. Strain the sauce through a fine mesh strainer and set aside for now. Transfer the peppers to a blender with oregano, cumin, a bit of salt and pepper, and 1 cup of the soaking water. Set them into a bowl and cover with hot water for 20 minutes, until they are very soft. Make the sauce first by dry toasting the dried peppers in pan about a minute per side, until the skins blister a bit. How to Make Chili Colorado - The Recipe Method Crumbly white cheese, fresh herbs, spicy chili flakes – Rice and/or warmed tortillas, if desired You can also use chicken or vegetable stock. I'm making this with beef, but you can also use pork shoulder or other cuts of meat or stew meat that benefits from low and slow cooking. Onion, garlic, and jalapeno peppers for some optional extra heat and flavor. Mexican oregano, ground cumin, salt and black pepper to taste. Look for these at your local Mexican grocery store or online. I'm using dried ancho chilies, guajillo chilies, pasilla chilies, and chiles de arbol.
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