Carne con Chile Colorado

Ingredients

• 6 Chile guajillo (dried, stems and seeds removed)
• 4 Chile california (dried, stems and seeds removed)
• 5 Chile de arbol (dried, for heat)
• 1 White onion (peeled and halved)
• 2 lb Beef chuck or stew meat (cut into bite-sized cubes)
• Salt (to taste)
• 1 tsp Beef bouillon (for seasoning the meat)
• 2 tbsp All-purpose flour (to coat the meat and thicken the sauce)
• 0.5 tsp Cumin (ground)
• 1 tsp Dried oregano (Mexican oregano preferred)
• 1 tbsp Chicken bouillon (for the sauce)
• 2 tbsp Vegetable oil (for frying the meat)
• 2 Bay leaves (whole dried leaves)

Steps

1. 1

   Place the dried chile guajillo, chile california, and chile de arbol into a pot of water along with one whole onion. Bring to a boil and cook until the chiles are soft and rehydrated.

2. 2

   While the chiles are boiling, prepare the meat by cutting it into cubes. Season the meat thoroughly with salt, beef bouillon, and a dusting of flour (pa' que le dé el crispy).

3. 3

   Once the chiles and onion are soft, transfer them to a blender. Add ground cumin, dried oregano, and chicken bouillon. Blend until the sauce is completely smooth.

4. 4

   Heat oil in a large pot or Dutch oven over medium-high heat. Add the seasoned meat and fry for about 3 to 4 minutes until browned on the outside.

5. 5

   Remove the meat from the pot and set aside. Pour the blended salsa into the same pot, scraping up any browned bits from the bottom.

6. 6

   Return the meat to the pot with the salsa. Add two bay leaves.

7. 7

   Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for about one hour, or until the meat is tender and the sauce has thickened.

Notes

The flour on the meat helps create a slight crust during frying and naturally thickens the chile sauce as it simmers. If the sauce is too thick after blending, you can add a splash of the chile soaking water.

Nutrition per serving

• main
• Mexican
• beef
• stew
• spicy
• dinner
• comfort food