Wednesday, September 19, 2007

Chili Colorado

  • 1 lb. stew meat
  • 2 potatoes (optional)
  • olive oil
  • 8 dried red chilis (the heat of the chilis is up to you!)
  • 3 cloves garlic
  • 1/2 tsp. cumin
  • 1/2 tsp. salt (to taste)
  • 1 tsp. oregano
Wash chilis in warm water removing stem and seeds. Place in blender and begin processing, adding water to make a nice sauce thickness. Add garlic and other spices and blend well.

Meanwhile, in a medium saucepan, lightly brown one pound of stew meat (cut into bite size pieces) in minimal amount of olive oil. After lightly browning, add sauce and allow to simmer until meat is tender. (45 minutes to an hour) Or you can use the crockpot to cook it in, just brown it first and add sauce and allow to simmer for 10 minutes. After simmering, add to crock. Cook on high for 2 hours (or on low for 4 hours) or until meat is tender.

(optional) You can add two diced potatoes to the meat and sauce to make it go further, and to balance your nutritional needs in one pot!

Serve on flour tortillas with cheese and other favorite toppings!

The sauce recipe is also used as enchilada sauce. Add the sauce to a preheated saucepan with a small amount of olive oil and allow to simmer for 10 minutes. Use as you would any enchilada sauce. I use it when I make the Mexican Meat. It makes a delicious enchilada!

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