Chile Colorado - Mexican Food - Mexican Beef Stew

dried red chiles

🥗Healthier: fresh red bell peppers

💰Cheaper: canned tomato sauce

Fresh bell peppers can provide a similar sweetness and color, while canned tomato sauce is often less expensive.

beef

🥗Healthier: lean turkey

💰Cheaper: pork

Lean turkey offers a lower-fat option, while pork can be a more budget-friendly meat choice.

Start by cubing 3 pounds of beef into 1-inch pieces.

Season the beef with sea salt and fresh cracked black pepper.

In a pot, add California chiles, Chile de ancho, and Chile de arbol, then fill with water.

Turn the stove to medium-high and bring the chiles to a boil, then reduce to medium-low and simmer for about 20 minutes.

Heat a skillet over medium heat and add cooking oil to the pan.

Once the oil is hot, add the seasoned beef to the skillet, ensuring all pieces touch the bottom.

Let the beef sear without stirring for about 6-7 minutes until it releases its juices.

After about 8 minutes, stir the beef to allow it to fry and evaporate the liquid.

Continue cooking for about 18 minutes until most of the liquid has evaporated and the beef is frying.

Remove the chiles from the heat and blend them with 1.5 cups of water, Norse beef bouillon, cumin, oregano, bay leaves, garlic, tomatoes, and onion until smooth.

Once the beef has a nice color, add the blended salsa to the skillet, mixing well to coat the beef.

Turn the heat back to medium-high to bring the mixture back to temperature, then reduce to medium-low and let it simmer for about 30 minutes.

After 30 minutes, check the beef for tenderness and stir occasionally during cooking.

Skim off excess fat from the top before adjusting seasoning with salt to taste.

Mix well and check the final seasoning before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary