Chile Colorado

One of my favorite Mexican dishes is this tender Chile Colorado with a side of Spanish rice and refried beans.

Ingredients
3 lb chuck beef, chopped in bite size pieced
10-12 guajillo chiles, stems and seeds removed
5-6 C water
2 Tbsp vegetable or olive oil
1/2 onion
2 garlic cloves
1 tsp salt
1/2 Tbsp cumin
1 1/2 Tbsp chicken bouillon
1 Tbsp oregano
Pepper to taste

Add the chiles to a stock pot over medium-high heat and cover with water. Cook chiles until soft.

Once cooked, remove from the water and place into a blender. Add about ½ C of the chile water to the blender. Once cooled, blend until smooth.

In a sauce pan over medium-high heat, add your oil and meat. Let the meat sear for a few minutes. Once browned, stir and continue searing until all sides are browned.

Add in your onions and garlic and cook for another 3 minutes.

Cover meat with water and bring to a simmer.

Continue simmering meat for 30-40 minutes, adding water when needed to keep meat covered.

Once your meat is tender enough, boil the meat down until about 1 C of water remains in the pan.

Add the Chile sauce, cumin, oregano, salt and stir.

Let simmer for 4 more minutes.

Add water if needed until desired consistency and serve with beans, rice and tortillas.