| Carne de Res en Chile Colorado ~ Beef in Red Chile Sauce 2 lbs lean stew beef, cut into ½ to ¾-inch cubes water to cover 1 tsp salt 1. Brown meat; put beef in a stew pan and just barely cover with water. Sprinkle with salt and bring to a boil; reduce the heat. Cover and cook until tender (about 2 hours) and water is nearly cooked away. Chile Sauce 5-7 red chile pods 1 cup water ½ tsp comino (cumin) ½ tsp oregano 3 garlic cloves, peeled salt 3 tbsp oil 1. Core and seed chiles and place in a saucepan with water. Cover and simmer for 10 minutes, then transfer chiles and some of the water to blender. Add comino, oregano, and garlic, blend until smooth (should be the consistency of gravy). Salt to taste. 2. Remove cooked meat from stew pot. Heat oil in same stew pot, add chile purée and cook for 3 to 4 minutes. Add meat and heat through, coating meat with purée. Add a little water if needed. Serve in warm, flour tortilla. Serves 4 - 5 |
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