One thing about me is that I LOVE Mexican food of all types and cook it quite often. This goes back to a childhood growing up in Kansas which has a large hispanic population. My parents loved Mexican food so we had it every Friday night growing up. My friends used to always want to spend the night at our house that night so they could eat the food!
A few days ago I bought some chuck steak from Costco. I love chuck and it is a cheaper cut than most and it has a lot of flavor. I grew up eating it.
Well, the package from Costco was sliced so thin that it was worthless to try to cook as a steak on the grill since it cooked so quickly that even though I flipped it after just a minute, it was already over-cooked.
So, what to do with the rest of this package? Chile Colorado! Darrel and I were headed to the boat club to finish washing and waxing the boat in preparation for the crab season opener on July 1st, so I wanted something to slow cook. (Oh yeah, more on crab next week!)
Start by toasting 3 New Mexican and 3 Ancho chiles in a skillet. Have to be very careful not to burn.
Boil 2 cups of water in a large, glass bowl in the microwave.
After the water boils, add the chiles to the bowl and push them down to cover completely with water.
Let them soften for about 15 minutes, then fish the chiles out with a slotted spoon and put in a blender with about a cup of the liquid and blend into a puree.
Add one small can of diced tomatoes and blend again.
Set aside the mixture for later.
Cut up the meat and brown it a bit at a time in a dutch oven.
In the meantime, chop an onion and 6 cloves of garlic.
Once the meat is all browned – I removed each batch and put in a bowl while browning the rest – add the onions and garlic to the pan and briefly cooked them.
Add the meat back into the pan and pour the chile/tomato mixture over it all.
Pour in about a cup of beef broth and about 2 teaspoons of freshly ground cumin.
Stir together, then cover and put in the oven at 225 for 3 hours. Remov the lid, turn up the oven to 300 and let it cook down for another 2 hours.
Add 1 1/2 limes worth of juice to the mixture after removing from the heat.
There are many ways to serve this. Last night we had it in a bowl with chopped cabbage, sour cream, avocado, onions, cilantro, and more lime.
I made Darrel a burrito for lunch with some of it – flour tortilla, cheese, onions, sour cream, and cilantro.
It can be used for enchiladas, tacos, tostados, or just about anything.
Dinner is Served!
3 Dried New Mexico Chiles
3 Dried Ancho Chiles
1 Can Diced Tomatoes
4 lbs Chuck Steak
2 Cups Diced Onion
6 Cloves Garlic
2 T Ground Cumin
1 Cup Beef Broth