How to make The BEST Mexican Carne con Chile Colorado (Stewed beef )| COOKING WITH VIEWS ON THE ROAD

[Music] hello and welcome to the views kitchen on today's recipe we're going to be making my mother's carne conchila colorado this is my favorite dish that she makes well i'm lying her enchiladas are great but this is uh this is up and running guys i'm going to show you exactly how she makes it and with just a few ingredients you're going to say what it tastes that good with just a few ingredients yes it does you guys are going to come back and let me know but first we have to go over those ingredients you'll need some cubed chuck garlic and a little bit of salt take your garlic and add that to your chuck and then we're also going to be sprinkling some salt i'll make sure to include this step in the description area for you friends okay so just mix them around nicely you know when our friend paul shared his recipe uh with us i'm like this is so familiar to my mother's cooking that's how she cooks that's right so so good it's those small little steps that you take that really make a difference right i agree and we're just going to set this to the side while we go over the rest of our ingredients guajillo chilis make sure that you're taking the stems out or off and taking your seeds your little rattlers out okay and you want to do this to all the chiles [Music] you guys have seen me do this a billion times okay a billion wow well we don't even have that many views but you guys know what i mean you'll need thinly sliced onions okay don't go too thick but thin is pretty good for this recipe don't cube it for this recipe okay black pepper chicken bouillon oil and mexican oregano you'll need some water and by water i mean a good amount of water check the description friends una ricas tortillas some delicious tortillas freshly made little tortillas just for you you can use flour or you can use corn i prefer flour for this particular dish and some of you are going to say nah stef you got to do with corn and you know what i'm going to say make it comfortable for your home set your pan on a medium-high heat we are gonna sear today and i want you guys to predict in the comments if i'm gonna be moving it around a lot and if i'm gonna end up searing but let me tell you there will be searing today you guys ready i don't think cloud's ready you don't think you don't think i'm gonna do it check in my dm sorry go ahead all right friends let's get to this to your medium hot pan you're gonna add your oil okay whatever oil you're comfortable with that's what you're gonna add here i'm gonna add my beef and we're not gonna move it around once we set it down are you holding yourself accountable i'm holding myself accountable because this is exactly how my mom makes it got it and she's gonna watch this yep those of you that can't handle the hot oil use your tongue a spoon or drop it like it's hot in a different way a long sleeve in a peel yep that works i'm going to leave it on a medium-high heat for about six minutes just so that the beef comes to temperature and we get a good good sear okay friends we are going to be searing for about 10 to 15 minutes and no i hope that i didn't alert your siri on your phone while we're searing our beef we're going to boil our chilis and we're going to boil them until they're sauce that should take about eight to 10 minutes it's been four minutes i'm gonna continue to cook this for another three minutes on the same side before we consider stirring it we want a really really good fear for this beef friend it's time to stir it up friends after you stir it up same thing again we're going to steer and some of you are going to say you overcooked it not to worry i'm going to show you exactly what we're doing to keep this juicy and flavorful but this is gonna be on here for another eight minutes i added one cup of water to the blender and now our chiles are soft enough to blend oh that smells so so good your favorite scent [Music] and now we're just gonna blend until smooth i'm gonna start at one and i'll slowly ease it up ease it up or blast it now i'm going to strain my cheetah into another bowl because if you strain it right over your pan you're going to get a lot of popping for our next step so i want to make it a lot safer for you guys and for me and for clouds our past six minutes have been on a medium heat i'm going to stir it up one more time before i strain the chile we want to get the most pieces to be seared just like that that's where the flavor is going to come through for us and we'll continue while i strain the chili which is going to be about two or three more minutes oh hey hi sister hi hi i'm gonna add a little bit of water just so i can get all of the chile and just pour it right in here and i'll be here for a little bit you know that thing burger rain when the when the hamburgers are raining yeah the rain the i thought chimney ring gonna call me angel baby and propose to me oh wow i'm not a postcard though you're already mine and keep going until you leave out all the pulp until you splash everywhere that's how you know you're doing a good job and it stains yeah be careful that's why i wore my white sweatpants today you did you were brave yeah no friends they're not chicharrones yet but this is how seared you want to have them now if you have a pan that everything gets stuck and crusty at the bottom this is the perfect dish for that particular pan we we saved this cast iron we don't have that problem but one of the things that we're going to do right now we're going to rehydrate all of this beef so this is where you want to add your water and you can use anywhere between 1 3 of a cup to half a cup of water [Applause] after you add the water you're going to add your onions and we have more onions than needed today but that's what cloud wanted today stir the onions in and what happens once we have the water we stir the onions and all these lovely ingredients we're going to rehydrate our beef and we're also going to get any of the tidbits that got stuck at the bottom and that's going to give us a succulent and delicious sauce girl i can't even speak right now friends this is smelling so delicious right now and all we're going to do is continue to cook this for another three minutes after three minutes you're going to add your strained chili add your chicken bouillon and for those of you that prefer the beef bouillon with beef you can use the beef but let me tell you it's going to be a different flavor front add your pepper and add your water once everything starts to boil you're going to set it on a medium-low heat and you're going to continue to cook for another 15 minutes i'm not going to be placing a lid but if you guys like to put a lid on it to keep it clean everywhere you can i'm just not going to be placing a lid on it today turn your pot off and after 15 minutes you're gonna see that we have a nice and thick sauce okay now it's time to add our oregano make sure you crumble it up nice in your hands if you don't have mexican oregano do not add any other kind of oregano to this particular dish it will not taste the same get excited because if you have the mediterranean oregano it's going to taste like a mint julep with garlic it's gonna taste great but just not for this dish don't do it don't do it friends okay don't don't tempt yourself and boom done i'm gonna warm up my freshly made tortillas freshly because it was like an hour ago and then we're gonna eat this taco your stomach is growing that's the sauce right there and this beef is beefy once you serve your plate you can add a little bit of cilantro and onions to the top you can also squeeze a little bit of lime and now i'm gonna make a taquito [Music] now add a little bit of lime juice say ah as always views club and bell notification squad cloud and i are wishing you the best we absolutely adore you we're so excited to have the comments back on and your support and we have a special shout out for lorenzo halabata we want to say salamat and thank you for being part of the abuse club which i just said thank you thank you but really thank you guys so much all the way to the philippines we love you and we'll see you tomorrow [Music] bye [Music] [Music] that dripping red sauce don't lie when you were a kid and our mother was turned around yeah that's what you would do i would it tastes best i think for me with some thinly rolled flour tortillas oh my gosh my favorite [Music] this is a kind of food that makes me tear up makes me really emotional like in a happy way tears are good my mom is like so simple in the kitchen when she cooks but she can bring so much flavor i admire that about her every time just a few ingredients she'll send you straight to paradise she was one of those moms too just like us no matter what time a day it is or how hard your day was if you said i'm hungry or she saw you looking around in the kitchen she would get up and like just whip out whatever she could with whatever she had mm-hmm and i was always the best and sometimes she would be shocked because she would say i'm gonna go to the grocery store and then we'd say oh can you make what you made last time she's like what she would forget until you have to describe what it was she's like oh that's when i didn't have you know a whole lot of stuff i think her best dishes are the ones when we really didn't have we were limited with ingredients in our home and she would just come up with like the most amazing recipes and that i think that truly inspires me i think that's where i have my cooking skills from and i don't know i was just raised in the right home i guess thanks mom you worked hard this week you deserve your meal very deserving [Music] my stomach is about to show off and try to outshine these taquitos so we gotta go you guys remember that we love you try to be happy and we hope that you have a lovely [Music] day round three [Laughter] [Music] [Laughter] [Laughter] oh okay when i when you think of when you say rattler or rattle what do you think on three one yet sing the song one two three [Laughter] but before i start when i say the rattlers i think of richie when he was like this is going to be a little bit of a rattlesnake you know what i felt like when i when i sing that part of la ba it just came out you know when you see like the goat like squeal and the big old tongue comes and it's rolled out like that i felt like my tongue was like that girl use something else with that bean gosh you're offending this camera you've used it a billion times make it comfortable for your home paralegal i think i'm way better than that i can cut them thinner than that but when it cooks it's just going to get soft and i want them to shine through entonces they're slim thick look at how tiny that is because my measuring thing just went off right here look at that's tiny and thin i think for me thinly slices you can see through the other side apparently i only know mukbang then i think your depth perception is a little off but that's okay or maybe the camera picks things up as medium girl we're gonna solve this real quick okay unsolved mysteries onions i know that's still not thin enough for you you want then okay that is thin there's a difference that's thinly sliced this is thin this is thin and that is this is thinly and this is thin let me explain to you this is thin thinly sliced and this is slim thick [Music] is [Music] is [Music] [Music] [Music] is [Music] 15 minutes [Music] [Music]

Channel: Views on the road

Views: 211,979

Keywords: carne con chile colorado, carne guisada, chile colorado, views on the road, chili colorado recipe, chili colorado, chile colorado recipe, chile con carne, mexican food recipes, stewed beef, mexican stewed beef, beef stew stove top, chile colorado con carne de res, chile rojo, chile colorado con papas, mexican chilli con carne, mexican cooking shows, mexican chili con carne recipe, diesmillo recipe, guisado tacos, chile recipe, chile colorado tacos, recipe website category

Id: F8z7mxr_jFI

Length: 19min 49sec (1189 seconds)

Published: Wed Sep 30 2020