Colorado Cow Recipes

CHILI COLORADO - RECIPE

Steps:

• Make the sauce first by dry toasting the dried peppers in pan about a minute per side, until the skins blister a bit.
• Set them into a bowl and cover with hot water for 20 minutes, until they are very soft.
• Transfer the peppers to a blender with oregano, cumin, a bit of salt and pepper, and 1 cup of the soaking water. Blend until nice and smooth.
• Strain the sauce and set aside.
• Heat a large pot to medium heat and add the olive oil.
• Add the onion and peppers and cook until softened, about 5 minutes.
• Toss the cubed chuck roast in the flour with a bit of salt and pepper to coat them.
• Add the garlic and coated beef to the pan. Brown the beef on all sides, about 5 minutes or so.
• Add the red sauce and stock and bring to a quick boil.
• Reduce the heat, cover, and simmer for at least 30 minutes to let the flavors develop. Longer is better.
• If you'd like to thicken the chili, remove the cover and increase the heat. Cook until the moisture cooks out and your preferred thickness is achieved.
• Serve!

CHILI COLORADO

Steps:

• Spread the flour out on a plate and coat the beef cubes one by one in it, dusting off the excess. Don't skip this step because the flour also helps to thicken the sauce at the end.
• Brown the beef in a heavy-bottomed pot in the oil over medium-high heat. You want a lot of color on them because color equals flavor.
• Pour in all the spices, the tomato paste, and the water. Bring this to a simmer, season with salt and pepper, and cook low and slow for about 1 1/2 to 2 hours until the beef is tender and falling apart. A good test is to take a piece and try to mash it on your cutting board with a fork. If it falls apart, you are golden.
• Serve it just by itself with mexican rice and refried beans or use it as a burrito filling.

BEEF CHILE COLORADO

Steps:

• In a large sauté pan or wide bottom pot, toast the chiles over medium heat for 1-2 minutes to bring out the flavor of the peppers. Remove from the pan until needed.
• Add olive oil to the hot pan and sauté the onions for 2-3 minutes then add in the garlic and continue to sauté for 1 minute.
• Add the toasted chiles, fire-roasted tomatoes, seasonings and beef stock to the pan.
• Bring the mixture to a gentle boil. Turn off heat, cover the pot and let it steep for 45 minutes.
• Reserve one cup of the stock. Add the remainder of the ingredients to a blender and blend until smooth at the highest setting. Add additional liquid if the mixture is too thick for your blender. Reserve the remainder of the liquid till needed.**Depending on the power of the blender it may completely puree all the ingredients. If it has bits and pieces remaining, run the sauce through a sieve to take out and pieces that didn't get pureed.
• Heat a large pot or Dutch oven over medium-high heat. Add the oil and half of the meat and brown on all sides so they have a good sear, about 5-7 minutes. Transfer the browned beef into a bowl and repeat the process with the remaining uncooked meat.
• When all the beef has browned, return all the meat to the pot. Add in the red chile sauce, and reserved beef broth. Stir to combine and bring the mixture to a boil. Once the mixture has begun to boil, reduce the heat to simmer. Cover the pot and continue to simmer for 2 hours.
• Uncover, taste and reseason as necessary.
• Mix the masa harina with 2 tablespoons of the broth from the pot to make a slurry. Add the slurry back into the pot and mix well.
• Raise to medium heat and cook for another 15 to 30 minutes, until the sauce has reduced and thickened slightly. If you prefer a thicker sauce, cook longer.
• Serve with rice, tortillas and beans and enjoy!

CHILI COLORADO RECIPE - TRADITIONAL MEXICAN DISH MADE IN AN INSTANT POT

Steps:

• Cube meat into medium size pieces, 1" X 2"
• Add oil to the Instant Pot and turn on saute mode. Lightly salt meat and brown on all side in 2-3 batches.
• Turn off the Instant Pot and add Las Palmas chili sauce.
• To prepare the chili sauce, heat a skillet on medium heat and lightly saute the chili pods until lightly fragrant (watch carefully so they don't burn).
• Remove from heat and let cool. Once cool, remove the stems and cut chili to remove the seeds.
• Place a small saucepan filled with 3 cups of water on high. Once boiling, place chili in the pan and cover. Remove from heat and let sit for 15-20 minutes.
• Strain chili and reserve 1 cup of the chili water.
• In a blender add soften chilies, broth, 1 cup of chili water, garlic cloves, cumin and all-spice. Blend into a sauce.
• Pour sauce into Instant Pot and add 1 bay leaf.
• Place lid on and lock vent.
• Cook on stew/meat setting and let the pressure to naturally release.
• Season with additional salt
• Cube meat into medium size pieces, 1" X 2"
• Add oil to a large skillet or Dutch oven. Lightly salt meat and brown on all side in batches if needed.
• Place meat in a slow cooker and add Las Palmas chili sauce.
• To prepare the chili sauce, heat a skillet on medium heat and lightly saute the chili pods until lightly fragrant (watch carefully so they don't burn).
• Remove from heat and let cool. Once cool, remove the stems and cut chili to remove the seeds.
• Place a small saucepan filled with 3 cups of water on high. Once boiling, place chili in the pan and cover. Remove from heat and let sit for 15-20 minutes.
• Strain chili and reserve 1 cup of the chili water.
• In a blender add soften chilies, broth, 1 cup of chili water, garlic cloves, cumin and all-spice. Blend into a sauce.
• Pour sauce into slow cooker over meat and add 1 bay leaf.
• Cover and cook on low for 7 hours or high for 4 hours.
• Season with additional salt
• Cube meat into medium size pieces, 1" X 2"
• Add oil to a Dutch oven. Lightly salt meat and brown on all side in batches if needed.
• Add Las Palmas chili sauce to the meat.
• To prepare the chili sauce, heat a skillet on medium heat and lightly saute the chili pods until lightly fragrant (watch carefully so they don't burn).
• Remove from heat and let cool. Once cool, remove the stems and cut chili to remove the seeds.
• Place a small saucepan filled with 3 cups of water on high. Once boiling, place chili in the pan and cover. Remove from heat and let sit for 15-20 minutes.
• Strain chili and reserve 1 cup of the chili water.
• In a blender add soften chilies, broth, 1 cup of chili water, garlic cloves, cumin and all-spice. Blend into a sauce.
• Pour sauce into Dutch oven over meat and add 1 bay leaf.
• Bring to a boil, then cover, and reduce heat to simmer.
• Simmer for 1-1/2 to 2 hours or until beef is tender.
• Season with additional salt

CHILE COLORADO

Steps:

• Remove meat from fridge and cut into ½ inch cubes. Set aside.
• Remove the stems (and seeds if you want, for milder heat) from the dried chiles while rinsing them under cold water. Place chiles in a saucepan and cover with broth. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes.
• Meanwhile, prepare the meat. Season on all sides with salt and pepper and sprinkle with flour. Add oil to a skillet over medium high heat. Once hot, add meat and cook until browned on both sides. Depending on the size of your pan you will need to do this in a few batches to keep from overcrowding.
• Remove meat to a plate and set aside. Add onion and jalapeno to the pan and saute for several minutes.
• As the onions cook, pour the softened peppers and the broth into a blender. Add the sautéed onion and jalapeno and blend until smooth. Set aside.
• Return browned beef (and accumulated juices) back to the pot. Strain the chili sauce from the blender through a fine mesh strainer, into the pot. Add oregano, cumin, paprika, garlic powder and stir well. Add bay leaf.
• Bring to a slow boil, then reduce heat to low, cover and simmer for about an hour, or until the meat is very tender.
• Uncover and stir in lime juice and cornstarch slurry. Cook for a few more minutes, until the sauce has slightly thickened.
• Serve as a stew with tortillas for dipping and a side of Mexican rice and beans.

BEEF CHILE COLORADO

Steps:

• Add chiles and water to a large dutch oven on high heat and bring to a boil.
• Turn off the heat and leave covered for 30 minutes.
• Blend the chiles with 1 cup of the water until smooth.
• Strain the mixture to make sure none of the skin is left in the mixture.
• Add the sauce back to the pot with the rest of the water.
• In a large skillet add the oil on high heat.
• Toss the beef with the flour, salt and pepper.
• Cook on all sides until well browned.
• Add the beef to the pot with the chiles.
• In the skillet add the onions and cook until translucent, about 4-5 minutes then add in the garlic and stir, cooking for another 1 minute.
• Add in the oregano, cumin, coriander, cinnamon and cayenne and stir well to coat.
• Cook the spices for 30 seconds then move the whole mixture into the pot along with the beef broth.
• Bring to a boil on high heat.
• Reduce to a simmer and cook, uncovered, for 2 hours or until the meat is completely fall apart tender and the sauce has cooked down and thickened.

CHILE COLORADO

Steps:

• Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a blender, and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
• Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
• Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.

CHILE COLORADO

Steps:

• Cut the tops off of all the chilies with kitchen shears. Cut chilies along one edge to open like a book; scrape out all of the seeds. Reserve some of the seeds to finish the soup if you want more heat.
• Heat a large Dutch oven over medium-high heat. Add chiles and briefly toast until fragrant, Cover the chilies with enough water so that they aren't touching the bottom of the pan (careful it will steam a lot). Simmer for 5 minutes, then turn off heat and let the chilies soak to soften while you prep the beef.
• Trim the beef of excess fat then chop into 1-inch pieces. Whisk together the flour, ½ teaspoon salt and ½ teaspoon pepper in a plastic bag or large bowl. Add the beef and toss to evenly coat; set aside.
• Remove chilies to blender along with 1 cup of the soaking liquid and the can of fire roasted diced tomatoes. Process until smooth, leaving a corner of the blender open so steam can escape; set aside. If you don't have a high-powered blender, then strain the chili sauce through a fine mesh strainer into a bowl, using rubber spatula to push the mixture through and discard the solids.
• Rinse and dry the Dutch oven. Heat 2 tablespoons vegetable oil in the Dutch oven over medium-high heat. Add half of the beef in an even layer and sear; flip the beef over and sear the other side then stir to evenly brown all sides; remove to a plate with a slotted spoon. Repeat with remaining beef.
• Add a drizzle of olive oil if needed to the now empty skillet. Cook the onions over medium heat until softened, scraping up the brown bits, about 5 minutes. Add the garlic and ground cumin and sauté 30 second
• Add the beef back to the pot followed by the chile sauce and rest of the ingredients (oregano, coriander, smoked paprika, bouillon, cocoa powder, sugar, cinnamon, bay leaves and broth).
• Cover and bring to a boil then reduce to a simmer over LOW for 45 minutes or until the beef is tender, stirring every 10 minutes or so and replacing the lid so the bottom doesn't burn. Uncover, increase heat to medium and simmer an additional 15 minutes (uncovered), or until the sauce has thickened to desired consistency. Taste and season with additional salt if desired or some reserved chili seeds or cayenne pepper for heat.
• Discard bay leaves and serve with Mexican rice, beans, tortillas and desired toppings.

BRAISED CHILE COLORADO BEEF SHANKS, OR CHAMORROS CON CHILE COLORADO

Steps:

• For the Sauce:
• In a stockpot, add the cleaned guajillo and ancho chiles along with 4 cups of water.
• Cover and bring to a boil.
• Turn heat off.
• Let sit for 10 minutes.
• Discard water.
• To a blender, add all the chiles, 2 cups of water, garlic, onion, bouillon, oregano, cumin, and salt.
• Strain the sauce into a separate container.
• Gently push the sauce through the strainer with the back of a cooking spoon.
• Set sauce aside until ready to use.
• For the meat:
• Separate the meat from the bone.
• Salt and pepper the meat.
• Heat the oil in a large stockpot.
• Brown the meat, stirring occasionally.
• Add flour to the meat pot.
• Cook for 2 minutes, or until you can no longer see the white flour.
• Add the sauce and remaining two cups of water.
• Stir to combine.
• Cover and cook on low-medium heat for 30 minutes.
• Taste for salt.
• Serve with rice, beans, and flour tortillas.

CHILE COLORADO RECIPE (MEXICAN BEEF STEW)

Steps:

• Remove the stems and seeds from the chiles.
• Place the chiles on a microwave-safe plate and microwave on high for 30 seconds total - in 2 intervals of 15 seconds each.
• Heat 2 cups of chicken broth until warm - you can do this in the microwave. Submerge the chiles into the broth, cover and microwave for about 2 minutes.
• Place the chiles, the roasted tomato and the liquid into a blender and process until smooth. About 2 minutes. Set aside.When blending hot liquids, you must hold the blender lid down with a kitchen towel to prevent the lid from popping up violently.
• Season the beef with salt and ground black pepper to taste.
• In a large pot or Dutch oven, heat the oil over medium-high heat. Add the beef to the pot in a single layer and sear on all sides until the beef turns golden brown. You may need to do this in batches to prevent over crowding the pot. Remove the seared beef to a plate and set aside.
• When you are done searing all the beef, add the onions to the pot (add more oil if needed), and saute for about 3 to 4 minutes or until the onions become soft and translucent. Add the garlic and cook for 1 additional minute. Add the spices and cook for 1 minute stirring constantly.
• Return the beef and any collected juices back to the pot. Add the red chile sauce and the remaining broth and stir to combine. Bring to a boil. (If cooking in the oven or in the slow cooker, you can follow the instructions below).
• Once boiling, reduce the heat to low, cover the pot and cook stirring occasionally for about 1.5 hours or until the beef is tender.
• Preheat the oven to 320 degrees Fahrenheit. Place the covered pot in the oven and cook for 1.5 hours or until the beef is tender.
• Place the seared beef, saute onions, garlic and spices into the slow cooker. Add the chile paste and broth. Cook on low for 7 to 8 hours or on high for 4 to 5 hours or until the beef is tender.
• Use the saute function to brown the beef Do it in batches not to overcrowd the pot. Remove from the Instant Pot.
• When you are done searing all the beef, (see NOTE 1) add the onions to the pot (add more oil if needed), and saute for about 3 to 4 minutes or until the onions become soft and translucent. Add the garlic and the spices and cook for 30 seconds stirring constantly. Turn the Instant Pot Off.
• Pour the remaining broth into the Instant Pot and with a wooden spoon scrape any browned bits stuck at the bottom. Return the beef and any collected juices back to the pot. Add the red chile sauce and stir to combine.
• Lock the lid on and check that the valve is set to seal. Cook on HIGH pressure for 30 minutes.
• When the cook time is up, let the pressure naturally release for 10 minutes. Release the remaining pressure and carefully open the lid. Continue with the rest of the recipe below. You will use the saute function to simmer the sauce (with the cornstarch slurry) for 5-6 minutes.
• Make a Masa Harina Slurry: In a small bowl, mix the masa harina with 1/4 cup of the cooking liquid (beef juices) until the mixture is smooth. You can also use broth or water, if preferred.
• Stir the masa harina slurry mixture and the vinegar into the beef stew and simmer on the stove top for 5 minutes. (If using a slow cooker, set the crockpot to high and simmer for 10 - 15 minutes).
• Check for seasoning and add the chicken bouillon (optional) or salt and pepper, if needed. Serve.

CHILI COLORADO

Steps:

• Place a non-stick skillet over medium heat and once hot add the chili pepper and toast for 1-2 minutes, moving them around in the pan. Once done, remove from pan and set aside.
• Add the beef broth to a saucepan and bring to a boil, once boiling, add the chilis into the mixture, remove from heat and let them sit in the mixture for 20-30 minutes. Set aside in a bowl.
• Place a Dutch oven on the stove over medium-high heat, once hot add the oil and wait for it to shart shimmering. Once hot, season the stew meat with some salt and pepper and brown it in batches. Cook it until nicely browned on all sides.
• In the meantime, transfer the broth and chili mixture to a blender. Add the onion, garlic, tomato paste, cumin, paprika, oregano, sugar, salt, and pepper and blend until smooth.
• Add the mixture to the beef, stir and bring to a gentle boil. Add the bay leaves.
• In the meantime, preheat oven to 300 degrees F.
• Turn off the stove heat, cover the pot and transfer it to the oven for 2 hours or until the beef is fall apart tender.
• Discard the bay leaves and serve with beans or rice.

EASY CHILI COLORADO WITH BEEF

Steps:

• Gather the ingredients.
• Place the roast in a large pot and cover it with water.
• Simmer it for 2 to 3 hours, until it becomes fork tender. (You could also do this unattended in a slow-cooker.)
• Prepare the sauce while the beef cooks: Pick whole dried chilies that look fresh, not shriveled, with no tears or broken pieces. Rinse off any dust or grime under cool water. Pat the chilies dry, then cut the top off of each one and slit it down the middle.
• Shake out the seeds, using your fingers or a spoon to dislodge stubborn ones.
• Peel off excess veins running in a lighter-colored line down the inside.
• Heat a comal or griddle over medium-high heat and toast the dried chilies for 2 to 3 minutes, turning them often to prevent burning.
• Put the roasted chilies in a bowl and cover them with hot water; let them soak for about 30 minutes.
• Remove the chilies from the water and place them in a blender with about 1/4 cup of the soaking liquid, the tomato puree, the garlic, the oregano, and the salt; puree until smooth.
• Take the beef out of the pot; drain the water and either discard it or set it aside for another purpose.
• Heat the lard or oil in the pot over medium-high heat.
• Cut or pull the beef into bite-sized pieces.
• Fry them briefly in the oil. (This step adds flavor and texture, but you can skip it for a lower-fat version.)
• Add the broth and the blended chili-tomato mixture to the pot and simmer everything for about 30 minutes, until the flavors meld and the stew reaches your desired consistency. (Some people like a loose sauce, while others prefer to cook it longer and let it thicken.)
• Serve chili colorado with steaming hot flour tortillas and a garnish of chopped onion and chopped cilantro leaves.