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Beef Chile Colorado



– 6 dried guajillo chiles, seeds and stems removed and wiped clean – 2 dried puya chiles, seeds and stems removed and wiped clean – 2 dried pasilla chiles, seeds and stems removed and wiped clean – 2 tablespoons cooking oil – 2 pounds chuck eye steak, chopped into 1-inch pieces – 2 teaspoons salt, divided – 1/4 teaspoon whole cumin – 1 1/2 teaspoon dried oregano – 4 garlic cloves – 2 teaspoons all-purpose flour – Rice for serving – Warm flour tortillas for serving – Avocado for serving – Sliced red onion for serving – Real California Crema Mexicana for drizzling – Chopped cilantro :Crema, Tacos, Beef, Chile Colorado, Hispanic Dairy
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Preparation time: 15 minutes

Cooking time: 1 hour 10 minutes

Bring 6 cups water to a boil in a medium saucepan. Add dried chile skins to boiling water. Turn heat off and let chiles soak for 15 minutes.

While chile skins hydrate, heat oil in a large 5-quart stock pot over low heat. Add beef, season with 1 teaspoon salt, stir and cover. Cook for 20 minutes; stirring regularly to avoid meat sticking to the bottom of the pan. After 20 minutes, uncover and increase temperature to medium and continue cooking for 10 more minutes until most liquid released has evaporated

Add 1 teaspoon salt, cumin, oregano, garlic cloves and 1/3 cup water to blender. Blend until smooth. Add soaked chile skins and 1 1/2 cups water and blend again until smooth. Strain sauce through a fine mesh into a bowl. Set aside.

Cook beef for 5 minutes over medium high heat, stirring rapidly until edges begin to crisp. Stir in flour until flour dissolves. Add sauce and cook for 3 minutes. Add 2 cups water, lower heat to medium low, stir, mixing thoroughly and cook for 25 more minutes uncovered.

Serve with rice, flour tortillas avocado, onion, a drizzle of crema and cilantro.

Serves 4

Recipe and image created by Ericka Sanchez/@nibblesnfeasts for the CMAB