How to make The BEST Mexican Carne con Chile Colorado (Stewed Beef)

[Music] hello everyone and welcome back to my kitchen today we're making carne con chile colorado we're going to start out by dicing five pounds of chuck roast into one inch pieces like these with the amount of meat we're using it's going to give us a good 8 to 10 servings start by adding a little bit of vegetable oil to the meat the oil is going to help the seasoning stick better to the meat add a good generous amount of salt and pepper mix it in and continue adding salt and pepper until all pieces are generously seasoned cover with plastic and refrigerate for 10 to 15 minutes meanwhile we're gonna work on the sauce for the sauce we're going to need 12 to 15 chile guajillos or you can also use new mexico chili pots which is what i'm using today new mexico chili pots tend to be a little bit smaller than wajil peppers so i'm gonna use about 15 of them we're also going to need two chile anchos all the peppers have been washed and i also removed the stems and the seeds from each one except for the chilese arbol the chiles de arbol are optional you can add them for extra spice or you can leave them out completely or if you want it extra spicy you can add a little bit more of the chilese arbol we're also going to need 4 large garlic cloves and 1 large white onion cut in half we're going to take these ingredients over to the stove in a medium pan heat up a small amount of vegetable oil over medium heat once it's nice and hot add in the peppers onion and the garlic [Music] lightly fry them for two to three minutes or until they're nice and fragrant during the process give them frequent movements so they don't burn once they're nice and fragrant add 2-3 cups of warm water remove the pan from the burner cover it and allow the peppers to soak in the water for 15 to 20 minutes or until they're nice and pliable heat up a separate pan over medium-high heat and melt 2 tablespoons of manteca or lard you can also substitute the mandica for vegetable oil once the oil or the mandica is nice and hot add in the meat cook over medium to high heat for about 30 to 40 minutes it may take a little bit longer or a little bit less depending on how hot you have your burner set at during the process you want to move the meat around often so it can cook evenly [Music] after 15 to 20 minutes the meat is going to continue to cook and it's going to look a little bit more brown than pink it's also gonna begin to release a lot of its juices continue cooking for another 15 to 20 minutes or until most of the broth has simmered down once it reaches this point add the other half of the onion mix it in and saute for a good five to seven minutes or until the onion is nice and fragrant and the remainder of the broth has simmered down meanwhile we're going to move over to the blender and begin to prepare the sauce while we're waiting for the meat the peppers have completely cooled down now we're gonna transfer everything to the blender including the water that's in the pan [Music] for seasonings i'm gonna add two tablespoons of beef bouillon i'm gonna start out with two tablespoons and if we need more later on we can always add more we're also gonna add one teaspoon of cumin one tablespoon of mexican oregano and one teaspoon of coriander seeds blend on high for a good one to two minutes or until it has a nice smooth texture the meat is not well done the onions are nice and fragrant and lightly caramelized and as you can see most of the broth has simmered down and all we have left is a little bit of the fat from the meat [Music] at this point we're going to go ahead and add the sauce from the blender [Music] once you're done pouring in the sauce you're gonna have a lot of the sauce left in the blender in order for none of that sauce to go to waste we're gonna add two to three cups of water to the blender [Music] place the lid on the blender and give it a few good shakes to get the sauce that stuck to the lid of the blender as well add it to the rest of the ingredients and give it a good stir until all the meat and the sauce are well combined once everything is well combined give it a taste to see if it needs additional salt and if it does you can add more to your liking turn down the burner to a low heat i have a digital stove and i turn mine down to 2.5 cover and cook for an additional 1 hour to an hour and a half that may seem like a very long time but believe me when this is done the meat is going to be super nice and tender [Music] our meat has been cooking for a little bit over an hour and a half now we're gonna check on it for the amount of time that we left it on the burner we did not have to add any additional water but all pans are different so during the process you might want to check on it a few times to make sure it doesn't go completely dry i prefer mine a little saucy because we like to prepare smothered burritos with it and we use the extra sauce to smother the burritos but if you prefer yours a little bit less saucy leave it on the burner a little while longer without the lid until the sauce simmers down to your liking this recipe goes great with the side of red rice enjoy it on the side or in your burrito you can find the link for the rice recipe in the description of this video if you enjoyed this video give me a big thumbs up share with your friends and family so they don't miss out on future recipes thank you so much for watching and i'll see you in our next video with a different recipe [Music]

Channel: Salty Cocina

Views: 18,896

Keywords: #Chile, #Chilecolorado, #Mexicanfood, #mexicanfoodrecipes

Id: WFb_TwXv1xE

Length: 6min 22sec (382 seconds)

Published: Tue Feb 02 2021