Chile Colorado
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- เผยแพร่เมื่อ 13 ต.ค. 2021
- Chile Colorado, this is a recipe that I've been so excited to make and since it's gotten cooler here in Brooklyn, I thought this would be the perfect opportunity. This dish uses a few simple ingredients to create an amazingly complex and nuanced meal. Beef (or pork) stew meat is braised in a blend of dried chiles, aromatics, herbs and beef broth to create the warmest hug your stomach could ask for. You can serve this with rice, beans, or my favortie, warm flour tortillas.
Chile Sauce:
8 dry Guajillo chiles
2 dry Ancho chiles
4 dry Arbol chiles
1 small yellow onion, rough chopped
1 tsp kosher salt
1 tsp cumin
1 tsp dry oregano
4 cloves garlic
1 C low sodium beef broth
2 1/2 C water
Protein:
2 LBS beef chuck or pork cut into rough 1/2" pieces
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 TBS AP flour
3 C low sodium beef broth
2 bay leaves
sprig fresh thyme - แนวปฏิบัติและการใช้ชีวิต
Looks awesome!! Can’t wait to try this recipe 🩷
Let me know how it turns out.
This recipe looks like the rich red. That I'm used to seeing, and I am definitely going to try this. Chili Colorado is my favorite dish.
This looks absolutely delicious, I'll certainly be trying my hand.
That's the way I make a bowl of red. But as you say below, toast the chiles. Yum. And yes, we love Mexian Cream. To me it seems more tart which I enjoy, Good job.
Thank you!
Thank you Thank you Thank you for sharing and posting! I cannot wait to try this...YOUR video has encouraged me to try to make this...Thank you!
Thank YOU!!!
Just a little different from my recipe but will definitely will try, adding some green beans..., yummy !!!
Ooh, green beans are delicious
I made this recipe tonight very very delicious thank you for sharing
Amazing!!!!!
Looks delicious.
Thank you!
You know grandma put in a couple of jalepenos
Nice!
Wonderful recipe, why wouldn't you use hydration fluids for more flavor?
Hello! Can you expand on hydration fluids? I’m not quite sure what that is
@@AccessibleGourmet thank you so much for replying! I'm sorry I wasn't clear, I was referring to the put of water that you softened the peppers in. Thank you again for responding!!
I've added instant red tomatoes bouillon also
Ahh that sounds like a great idea!
Don't you filter the puree through a strainer before adding it?
My vitamix breaks this down to a very smooth texture but if you’re using a food processor or a blender that isn’t as powerful I would definitely recommend straining.
@@AccessibleGourmet Thanks! I've seen this recipe and most strain it.
@@diskgrind3410
There's nothing to strain with a vitamix.
Personal preference...you do you....
The first recipe I've seen that you did not toast the chilis first
My first time making Chile Colorado but next time I will definitely toast the chilis! Thank you for the tip!
Leave out the anchos.....add 1/4 tsp of cloves....
There is no need for any Masa Harina?
I didn't use any for this and it turned out amazing!
The chili sauce should have been sieved. This gets rid of the hard outer part of the dried chilis. Major improvement.
You are absolutely right! Normally I would, but my vitamix worked a miracle and it was super smooth.
@@AccessibleGourmet fair enough.
Dear AG,
What would you change or add, for a hotter flavor, without changing the taste much?
"Mas picante"
Hi, you could add some cayenne into the mix or add more Arbol chiles in. If you want very spicy add some Pequin or bird chiles.
@@AccessibleGourmet Chop up some chipotle peppers with adobe sauce and add. Nice background flavors.