Carne con chile Colorado
From the Mexican Cooking thread
- 1-2lbs of beef chuck or pork shoulder (I had chuck already defrosted, so I went with it instead of pork)
- 10-12 New Mexico or California chiles
- 4 cloves garlic
- 1 onion, diced
- Mexican oregano (use marjoram if you can't get it)
- Rice (to serve with, you could use tortillas or whatever you like!)
At this point you want to hydrate your chiles and let them soak for a half hour to an hour, then stem them, take out the seeds and blend them with some of the reserved water. The rest of the water will go in the stew.
Heating up the cast iron to sear the steak, and getting rice started in the background
Switching gears! Time to start browning the onion in some rich, porky lard
Everything in the pot, time to start simmering. Cook for a couple hours, then reduce the sauce and it's time to eat!
Overall it was very good. I think it might benefit from some beef stock rather than water and chile soaking liquid alone, but otherwise it was fantastic.