Chile Colorado

So, last night we were alone for dinner.  Hubby was thinking Mexican but wasn’t sure what I could eat.  So, I thought about it.  We haven’t gone to our favorite Mexican restaurant since before August of last year.  So, I thought about it.  Our favorite meal is the number 1: beef taco (real with chunks of beef), beef enchilada, chile colorado, chile verde, chile relleno, beans and rice.  I’ve been eating Del Real Chile Verde since the beginning, so that’s not an issue.  Chile rellenos are only dredged in corn starch, then dipped in beaten egg whites and fried, so that shouldn’t have been a problem.  The taco I could scrape out the meat (boy, was that good meat).  Same with the enchilada (and I just wouldn’t eat the beans and rice) but what about the chile colorado?  I didn’t really know what was it that.  Well, it turns out the only carbs in it are just from any peppers!

So, I found a recipe that is the closest to what I had for dinner last night.  It was the best dinner I haven’t had to make in so long!

Ingredients: Chili Colorado (Beef)

Chili Colorado Beef 14lbs. chuck roast

1 1/2 teas. salt
1 teas. pepper
2 teas. onion powder
1 teas. garlic powder
1 tbsp. oil
water to almost cover the meat

Ingredients: Chili Colorado (Sauce)

2 oz. dry pasillo-ancho chilis (dry pablanos)
1 1/2oz. dry guajillo-entero chilis (dry Anaheim chilis)
1 green pepper
1 fresh Anaheim chili
1-2 jalapeno peppers (depends on how hot you like it)
1 big onion (or 2 small ones)
6-8 cloves fresh garlic
3 1/2 cups water
1 teas. salt
1 teas. dry Mexican oregano
1 teas. chili powder
1/2 teas. cumin powder


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