It’s about time I prepared the beef version for you all! Why only use one kind of dried chile pod when you can use four for this quatro chiles beef chile colorado?
Beef Chile Colorado!
Here is the scoop. Growing up in my Mexican family, when we said, chile colorado, we were referring to the pork version with red ancho sauce. And when we said, chile rojo, we were referring to the beef in red chile sauce. The red chiles typically used for the beef were chile California which yields a bright red sauce. I love, love, love the flavors of chile ancho mixed with any dried peppers. Anybody that has been following me for a while, knows how I feel about pork chile colorado or asado de puerco. It’s one of those family recipes that I cherish.
Quatro Chiles Beef Chile Colorado!
Ingredients
- 2 thick chuck steaks, 2 1/2-3 lbs total weight
- 5 white potatoes, 1 1/3 lbs
- Salt and pepper, to taste
- 1 1/2 tsps granulated garlic
- avocado oil
- 4-6 chile ancho, depending on size if large, use 4
- 4-6 chile california or guajillo
- 6 chile de arbol
- 4 chile morita
- 1 medium white onion sliced in half
- 4-6 cloves of garlic minced
- 6 cups broth or water
- 1 tsp oregano
- 1 tsp cumin seeds
- 1 tsp peppercorns
- 1 inch section Mexican cinnamon
- 3-4 whole cloves
- 1/4 c apple cider vinegar
Instructions
- slice steak into 1 inch chunks, trimming around the bone. Do not discard bone. Season lightly with salt, pepper and granulated garlic. Let sit on counter while you prep and gather remaining ingredients.
- Remove stems and seeds from large pepper pods. Remove just stems from small peppers. Tear larger pods into smaller pieces. Transfer to a skillet. Drizzle with a little oil and heat to medium.
- After a few minutes, toss peppers in skillet. Cook them just until they become aromatic and lightly fried, 2-3 minutes. Pour in 2 cups of water or broth. Bring up to a simmer and cook for 10 minutes. Remove from heat.
- Transfer softened chiles with liquid to the blender jar. Add the onion, garlic, oregano, cumin seeds, cloves, peppercorns, cinnamon, apple cider vinegar, salt to taste and 4 cups of water or broth. Blend on high until very smooth. If using a power blender, no need to strain the sauce. Set aside.
- In a large dutch oven pot, pour in 3-4 tablespoons of avocado oil. Preheat at medium for a few minutes.
- Once oil is hot, sear seasoned beef for ten minutes, stirring as needed,
- After ten minutes, pour in chile colorado sauce from blender jar into pot with beef. Stir well to combine. Bring up to a simmer. Taste for salt. Lower heat slightly, cover and continue cooking for 2 hours or until beef is tender.
- When beef is close to becoming tender, prep and fry the potatoes.
- Wash, then slice potatoes into bite size chunks. Transfer to extra large skillet. Drizzle with oil and heat to medium. Fry the potatoes, stirring as needed for 15 minutes. Drain off any excess oil.
- Once beef is tender, fold in the fried potatoes. Cook for another 20 minutes. Serve with your favorite sides of rice and beans. Don't forget the warm tortillas!
Notes
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Made this tonight and yum!!! I only had three out of the four chilis and removed some of the arbol seeds before toasting. The spice level was perfect!! Ms. Pina, your recipes never disappoint. I also made your restaurant salsa this last weekend as well. This is how I think Mexican food should taste. Thank you so much for sharing!!!
Thank you Beau for taking the time to write! I truly appreciate it!