Carne con Chile Colorado Recipe | Authentic Mexican Red Sauce

beef

🥗Healthier: lean turkey

💰Cheaper: pork

Turkey is lower in fat, while pork can be more affordable.

dried red chiles

💰Cheaper: cayenne pepper

Cayenne pepper is more accessible and can provide similar heat.

Put on apron and ensure hands are clean.

Show ingredients: 2 lbs pork shoulder cut into bite-sized pieces, 3 garlic cloves, 1 cup water, 1 teaspoon salt, 3 Chile pasilla pods, 6 Chile guajo pods, 3 Chile de arbol (optional), 1/4 onion, 2 tomatoes, vegetable oil, cumin, salt to taste, oregano, garlic powder, black pepper.

Add 3 garlic cloves to the pork shoulder in a pot.

Pour in 1 cup of water and add 1 teaspoon of salt.

Cook on medium heat until the meat is tender, about 20 minutes.

Prepare the red sauce by adding 3 Chile pasilla pods, 6 Chile guajo pods, 3 Chile de arbol (optional), 1/4 onion, and 2 tomatoes to a pot with water and cook until the chiles are soft and the tomatoes are barely cooked.

Turn off the heat and let the mixture cool to room temperature.

Add vegetable oil to the pot with the pork and brown the meat until golden brown, stirring occasionally.

Add spices (cumin, salt, oregano, garlic powder, black pepper) to the browned meat and mix well, cooking for a few more minutes.

Blend the cooled chile mixture in a blender with the cooking liquid until smooth, adding 1 teaspoon of salt to taste.

Pour the blended sauce over the meat, mix well, and add 2 bay leaves.

Cover and cook for another 20 minutes until the flavors meld and the meat is tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary