Chile Colorado...how can you go wrong with this sauce! I could seriously just pour the sauce over some rice and enjoy it. Today, it was tacos. I had leftover carne asada meat in the freezer and decided to try it out. Fried up some taco shells and it instantly became a new favorite.
If you take anything from this recipe...just take the sauce!
Ingredients
For the meat
1 Tbsp oil
2 lb carne asada, sliced
1/2 yellow onion, diced
2 garlic cloves, minced
1 bay leaf
4 cups water, plus 2 C or as much needed
1 tsp chicken bouillon
For the sauce
10 dried New Mexico chiles, stems and seeds removed
3 whole garlic cloves
1 tsp Mexican oregano
1/2 tsp ground cumin
In a pan over medium-high heat, add the oil. Once heated, add the meat and sear until browned on each side.
Add the onion, garlic, bay leaf and 4 C water.
Bring to a simmer and then lower heat to medium-low. Continue cooking until meat is tender, about 30-45 minutes.
When water gets low, add another 2 C hot water. The water should be barely covering the meat when you are ready to add the sauce, so add more or less water as needed.
Add the chiles to a pot and cover with water. Place pot over medium high heat and bring to a boil. Continue simmering until chiles are soft, between 5-10 minutes. Don't let them overcook or sit in the hot water for too long or they will become bitter.
Save the chile water, as this will be needed for your sauce.
Remove the chiles from the water and place into a blender. Add the garlic, oregano and cumin.
Add 3/4 chile water and blend until smooth.
When the water is just above the meat, add your chile sauce to the pan (you may need to strain the sauce for a smoother consistency).
Add the chicken bouillon, stir and let simmer over medium heat until the liquid cooks down and the sauce is a smooth, slightly thick consistency.
Serve in tacos, over rice, in burritos, or just eat enjoy a bowl.
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