Red Meat Chili: Carne Chili Colorado

2014-07-01
  • Yield : 4 to 6 servings
  • Prep Time : 25m
  • Cook Time : 50m
  • Ready In : 15m
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Ingredients

  • 3 white onions, quartered
  • 8 tomatillos, peeled and washed
  • 4 tomatoes, quartered
  • 8 cloves garlic, peeled
  • 1/2 ounce ancho chiles, stemmed, seeded, and de-veined
  • 1/2 ounce gaujillo chiles, stemmed, seeded, and de-veined
  • 1 quart chicken stock
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground mustard seed
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper
  • 1 (1 1/2 to 2 pound) flank steak or brisket
  • 2 cups water
  • 12 tortillas
  • Shredded Monterey jack

Method

Step 1

Preheat the oven to 500 degrees F. 

Step 2

On a sheet tray or baking pan, place onion, tomatillos, tomatoes, and garlic and drizzle with olive oil. Place under the broiler or roast in a preheated 500 degree F oven until the vegetables start to get a little charred on the outside. Remove and set aside. On another sheet tray or baking pan, place the dried chiles, and toast in a 500 degree F oven for 1 minute or until the chiles start to release some smoke. Remove and plunge in to bowl with hot water and set aside. 

Step 3

In a blender, begin pureeing the chiles and roasted vegetables in batches with chicken stock until smooth. Season with salt and pepper and set aside. 

Step 4

In a saute pan, toast the cumin, coriander, and mustard for 3 minutes or until they start to smoke. Remove from pan and place in a small mixing bowl. Add the olive oil, salt, and pepper, to make a paste. Rub this paste all over the piece of flank steak and allow to marinate for 30 minutes. 

Step 5

Preheat the oven to 350 degrees F. Preheat a grill or grill pan on high. 

Step 6

Grill the flank steak for 3 minutes on each side. Place the flank steak in a roasting pan and pour the pureed chile sauce over it. Add 2 cups of water, cover with foil, and cook in the oven for 1 hour until the meat becomes flaky. 

Step 7

Remove the meat from the pan, shred the meat, and reserve the sauce. Place 6 of the tortillas onto a baking sheet. Put a small amount of the shredded meat on the tortilla and spoon over some of the sauce. Top with some cheese. Repeat with the remaining ingredients. Bake for 5 minutes and serve.

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