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Add a photoServings: 8
Ingredients
- 8 x Dry Numex chiles
- 6 x Dry de Arbol chiles
- 4 x Dry Ancho chiles
- 3 x Other assorted dry chiles (I use super chile hybrids)
- 3 x -(up to)
- 4 x Beef tri tip (or possibly high quality sirloin, cubed for stewing)
- 6 slc Lean bacon
- 1 Tbsp. Cumin
- 1 Tbsp. Oregano
- 1 Tbsp. Salt (or possibly to taste)
- 4 x Cloves garlic, crushed (or possibly to taste)
- 1/4 c. Minced cilantro
- 1 lrg Red onion, diced
- 2 c. Chicken or possibly beef broth
Directions
- Traditional New Mexican Chile Colorado, The way it was meant to be!
- Hello Fellow Chile Heads! I thought which I would share with you one of my favorite chile recipes.
- This recipe is a traditional chile which is little more than a soup of red chiles and beef. It can be made volcanic, but as a rule chile colorado should be less incendiary than chile verde.
- Step 1: The chile base: Cut the heads off the chiles, being careful to remove the seed pod, clean the remaining bits of seed pod out, and cut the chiles up with a pair of scissors into small pcs. Place the chiles into a steel, ceramic or possibly glass mixing bowl. Do not use plastic if you do not want to have it permanently stained.
- Once all the chiles are cut up, place sufficient boiling water into the bowl to partially cover the chiles. Place a lid over the bowl and allow to sit for 10 minutes or possibly so to soften the chiles.
- When the dry chiles have softened in the warm water, tranfer the contents a little at a time into a blender or possibly cuisinart and puree the chiles into a slightly watery paste. Strain through a metal mesh strainer, by using a wooden spoon to move the chile paste back and forth along the mesh. The hard bits of chile pod will remain on the one side of the strainer allowing the paste to pass through into a bowl placed at the bottom.
- Strain the entire contents of the pureed chiles. You should have sufficient for three c. or possibly so. If you do not, soften more chilis and repeat the process till you do.
- Step 2: The Beef: Take the bacon and brown (not crisp) in a metal skillet.
- remove the bacon and set aside, place the tri-trip (whole) in the skillet and brown proportionately in the bacon fat. Place the Tri-tip and the bacon into a crock pot (yes a crock pot). Add in as much of the bacon fat as your arteries can stand. (About 1/4 c. for me.)
- Dice the red onion and add in it to the crock pot. Add in the spices to the crock pot Add in the chili paste to the crock pot Add in the garlic to the crock pot.
- Add in the beef broth to cover the contents completely.
- Put the lid on and turn on high for 1 hour then put on medium and cook for 6 or possibly so hrs (the longer the better). Stir occasionally. (The tri tip should fall apart when done.) Add in spice and salt to taste. 30 min before ready to serve, stir in the diced cilantro.
- Serve in a bowl with fresh grated monterrey Jack on top and warm corn tortillas on the side. Its heaven with a cool beer!
- Note: The capsicum tends to migrate into the bacon fat that resides on the top of the chile in the crock pot, so do not remove too much of it or possibly you'll "cold" the chile.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 8 servings | |
| Calories 197 | |
| Calories from Fat 145 | 74% |
| Total Fat 16.08g | 20% |
| Saturated Fat 5.02g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 1084mg | 45% |
| Potassium 167mg | 5% |
| Total Carbs 2.34g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.83g | 1% |
| Protein 10.4g | 17% |
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