5 dried ancho chiles
1 dried New Mexico chile
2-1/2 cups water
2 pounds cubed bite-size beef
2 tablespoons peanut oil
2 cups soaking liquid from the chiles
2 minced garlic cloves
1 teaspoon salt
1 tablespoon peanut oil
1 finely minced small onion
2 tablespoons flour
1 teaspoon dried Mexican oregano leaves; crushed
1/4 teaspoon fine ground cumino
Note: This recipe from Northern Mexico and the Rio Grande Valley, is the grandfather of Tex-Mex Chili, which was given to us by the Mexican vaqueros driving cattle North into Texas. The name, Chile Colorado con Carne translates to “Red Chile with Meat.” Muchas Gracias, mi amigos viejo!”
Hydration of Dried Chiles:
Hydrate the dried chiles by removing the stems, the seeds and the internal placental tissue (membranes) connecting the seeds to the walls. Tear the chile walls into assorted flat pieces. Soak the pieces in enough hot (not boiling) water to cover, for about 30 minutes or until softened. Boiling temperatures can release a bitter flavour.
Drain the hydrated chile pieces and keep covered, reserving the liquid.
Instructions:
Cut meat into bite-size pieces. Heat 2 tablespoons oil in a heavy skillet or Dutch oven. Add meat. Cook until browned. Add the chile soaking liquid.
Cover and simmer 1 hour.
Place chilies in blender with about ½ cup cooking stock from meat and puree the chiles.
Add chile puree to meat and stock. Mash garlic with salt to make a paste.
Heat 1 tablespoon oil in a medium skillet. Add garlic paste and onion. Cook until onion is very tender but not browned. Add flour. Cook and stir 1 minute.
Add onion-flour mixture, Mexican oregano and cumino to meat mixture.
Cover and simmer 1½ hours, stirring often and adding liquid, if needed, to prevent the flour from sticking or scorching. Taste and add more salt if needed.
