Days are still hot and humid, but the nights are beginning to cool off a bit. It's still not cool enough to bake comfortably, but it will be soon. I was looking through my recipes and found my Chile Colorado. So I thought you might like to have this one. In a few days I'll post Chile Verde. Enjoy!
Makes about 12 servings
4 ounces dried New Mexico chiles
3 cups water
½ cup olive oil or salad oil
2 large onions, chopped
3 cloves garlic, minced or pressed
5 pounds boneless beef chuck, cut into 1 ½ inch cubes
½ cup all-purpose flour
¼ cup chopped fresh cilantro
2 teaspoons each ground cumin, ground cloves, dry oregano leaves, dry rosemary, and dry tarragon
2 large cans ( 28 ounces each) tomatoes
1 can ( 14 ½ ounces ) regular strength beef broth
Garnishes: choose from the following, arranged in separate bowls: 2 cups ( 8 ounces ) shredded Cheddar cheese, 2 cups diced tomatoes, and 1 large onion, finely chopped.
Rinse chiles; discard stems and seeds. Break chiles into pieces. Combine chiles and water in a 2 ½ to 3 quart pan. Bring to a boil over high heat; reduce heat, cover, and simmer until chiles are soft (about 30 minutes).
In a blender, whirl chiles and their liquid until puréed. Rub purée through a fine wire strainer; discard residue. Set purée aside.
Heat oil in a 6 to 8 quart pan over medium heat. When oil is hot, add onions and garlic; cook stirring often, until onions are soft (about 10 minutes). Sprinkle meat with flour. Add meat and chile purée to pan and cook, stirring for 5 minutes.
Add cilantro, cumin, cloves, oregano, rosemary, tarragon, tomatoes (break up with a spoon) and their liquid, and broth. Bring to a boil over high heat. Reduce heat and simmer, uncovered, stirring often, until meat is very tender when pierced ( 3 to 4 hours).
Offer garnishes to add to individual servings.