Entrée: Mexico – Chile Colorado Con Carne (Red Chile Beef)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

2 lb / 900 g beef chuck, cut into cubes
6 dried red chilies (such as Guajillo or Ancho)
2 cloves garlic, minced
1 medium onion, chopped
2 cups (480 ml) beef broth
1 tbsp (15 ml) ground cumin
1 tsp (5 ml) oregano
Salt and black pepper to taste
2 tbsp (30 ml) vegetable oil

Instructions

1. **Prepare the Chilies**: Remove the stems and seeds from the dried chilies. Toast them lightly in a skillet over medium heat until fragrant, about 2 minutes per side. Soak the toasted chilies in hot water for about 20 minutes until softened.
2. **Make the Chile Sauce**: Drain the chilies and blend them with garlic, cumin, oregano, and a bit of the soaking water until smooth. Strain this puree to remove any skins or seeds.
3. **Brown the Beef**: In a large pot, heat the vegetable oil over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches until well-seared. Remove the beef and set aside.
4. **Cook the Onion**: In the same pot, add the chopped onion and sauté until translucent.
5. **Combine Ingredients**: Return the beef to the pot, along with the chile sauce and beef broth. Stir well to combine.
6. **Simmer**: Reduce the heat to low and simmer for about 2 hours, or until the beef is tender and the sauce has thickened, stirring occasionally.
7. **Serve**: Season with additional salt and pepper if needed, and serve with warm tortillas and rice.

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