Ingredients

  • 900 grams beef stew meat cut into 1" cubes
  • 30 milliliters vegetable oil
  • 400 milliliters water
  • 1 chilies, ancho
  • 3 chilies, New Mex red New Mexico Dried
  • 1 chilies, chipotle
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 onion finely chopped
  • 1 tablespoon flour
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • Garnish
  • 1 avocado sliced
  • 15 grams fresh cilantro chopped
  • 12 corn tortillas

Directions

1. Brown meat in 2 tablespoons of oil. Add water and simmer, covered, for 1 hour.
2. Meanwhile, cover chilies with boiling water and let stand until soft, about 45 minutes. Drain chilies, discard seeds and stems. Blend chilies with 1/2 cup cooking broth from meat. Sieve chilies. Add chilies to meat.
3. Sauté onion in 1 tablespoon vegetable oil until soft. Add garlic and continue cooking until just beginning to brown. Add flour and cook for 2 minutes. Add to meat mixture along with oregano, cumin and salt and pepper. Cover and simmer 1 1/2 hours. Check seasoning.

Notes
Serving Ideas:Original serves 4.


Categories
Beef, main course
Keywords
Beef, main course
MacGourmet downloadChile Colorado con Carne. To import, drag image to your MacGourmet recipe box.