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Rector's Ramblings
I learned to love Mexican food as a child. The town I grew up in in northern Colorado had a significant Mexican population, many of them third or fourth generation in the United States. One of the churches in town had a burrito sale from time to time. Mexican culture and cuisine were part of the local fabric.
A few people asked me to share the recipe for the Chile Colorado from the cook off last Sunday, and because there are several sermons to be written this week, it seems like a good option for the ramblings this week. Chile Colorado is a traditional dish from northern Mexico. Colorado simply means it is red and has nothing to do with the state of Colorado. Here is the recipe:
Ingredients:
8 dried ancho chiles
10 dried guajillo chiles (I ordered them from Amazon grocery. Giant Eagle does not carry them. Meijer might have them).
8 cups of beef broth
2 chipotle chiles in adobo sauce
1 jalapeno or serrano (if you want a hotter chili. I did not include the jalapeno and for most people it is plenty hot, a serrano will add more heat than a jalapeno).
2 small chopped onions
4 teaspoons dried oregano
3 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons paprika
5 lbs beef stew meat cut into ¼ - ½ inch cubes (You can really use any beef. I used eye of round roast. I just look for the least expensive beef. GFS usually has eye of round roast for a low price).
6 Tablespoons of flour
Oil (a high smoke point oil such as canola)
Juice from 2 limes
Method:
Remove the stems from the dried chiles. Put them in a pot with the beef broth. (If you want a milder chili remove the seeds. If you remove the seeds wear latex or other gloves. I’ve made the mistake of seeding chiles without gloves. It is not pleasant). Bring the broth to a boil, then reduce to simmer for 25-30 minutes uncovered.
While the chiles are simmering, season the meat cubes with salt and pepper, then coat with flour. Brown the meat in a pan over medium-high heat. Depending on the size of your pan, you may need to do this in several batches. Do not crowd the meat or your will get gray rather than browned meat.
Set the meat aside and add the onion (and jalapenos or serranos) to the pan. Cook the onions until they are translucent.
Put the peppers with broth (including the chipotle in adobo) and onions (with jalapenos or serranos if you use them) into a blender or food processor and liquify them. You might have to do this in multiple batches.
Put the browned beef, chile puree, and lime juice into a crockpot on low overnight or until the beef is very tender. (You can put the chile puree though a strainer to remove the seeds if desired).
Add salt to taste.
Serve with rice or tortillas (this makes really good burritos).
Fr. RJ+
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