What's Per Lunch?
- Thread starter BoomerBloomer57
- Start date
Chile Colorado
Original Recipe Yield 12 servings
Ingredients
9 New Mexico dry chiles - washed, with stems and seeds removed
3 cups water
5 pounds boneless beef chuck roast, trimmed of fat
1/2 cup all-purpose flour
1 tablespoon kosher salt
1 tablespoon black pepper
3 tablespoons olive oil
1 large yellow onion, chopped
2 cups beef stock or water
Directions
Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a blender, and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.
Original Recipe Yield 12 servings
Ingredients
9 New Mexico dry chiles - washed, with stems and seeds removed
3 cups water
5 pounds boneless beef chuck roast, trimmed of fat
1/2 cup all-purpose flour
1 tablespoon kosher salt
1 tablespoon black pepper
3 tablespoons olive oil
1 large yellow onion, chopped
2 cups beef stock or water
Directions
Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a blender, and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.
Carne Seca
Well-Known Member
I know the recipe but I don't make it. First of all, I never use cumin. That shit is disgusting. My recipes are authentic New Mexican recipes handed down on my mother's side of the family. We're getting the younger generation together this fall and teaching them how to make Tamales. We can't let our recipes die out. They've been in our family for generations.
Urca
Well-Known Member
i love cumin, its my favorite spice... and my grandma has taught me her recipes so that they dont die either
Carne Seca
Well-Known Member
That's not too different from my recipe. I see you omitted the cumin. Thank God. Here's my recipe.
1 cup finely ground New Mexico dried chilis (you can use Bueno Special Reserve. It has no seeds or stems)
You can go to the Bueno website and have the packages of chili shipped to you.
1 cup flour
1 large roundsteak or sirloin (depending on your budget) cubed
7-8 cloves garlic minced
1 1/2 Tbs. Salt
2 tablespoons oil
10 cups water
Mince garlic and set aside. Mix chili powder with 2 cups water and set aside (to hydrate the chili) - make sure there are no clumps or lumps. Mix flour with 2 cups water - once again get rid of the lumps - set aside. Cube the meat to whatever size you like. Make sure they're kind of small so the meat will cook through. Heat up large pot. Add oil. Once oil is hot add the meat and saute until there is just a tiny bit of pink in the center. Before the meat is through cooking add the garlic. The meat will release extra moisture with the oil so the garlic won't burn. Keep stirring. Makes sure you don't scorch the bottom of the pan. Add the chili paste and mix thoroughly. Boil for 4-5 minutes. Add ten cups cold water. Bring to boil. Add flour. Make sure you whisk the chili while adding the flour. Add salt. Bring to a simmer and let it cook 45 minutes. Keep stirring to avoid sticking and scorching. You want to treat this like a gravy or a roux. If the chili is a bit thin you can add more flour. I wouldn't go over a half cup when adding. Make sure to mix it with water and get rid of the lumps. Whisk it in like you did the first time. As long as the chili remains hot it will be thinner in consistency. As it cools it will thicken.
Enjoy
edit: Just a word of caution. Do not use white containers or white utensils to mix the chili. It will permanently stain them. It's a good idea to wear an apron as well.
What time is dinner? I'm getting hungry.
Carne Seca
Well-Known Member
I hope you can find the Bueno chili in your area. New Mexico chilis have a unique flavor. Personally I prefer driving to Chimayo and getting my chili there. It's a state secret that Chimayo chili is the best instead of Las Cruces or Hatch chilis (It's a New Mexico thing).
400 Year Old Chiles | The Chimayo Chile Project
June 4th, 2009 by craigmc
In Chimayo, New Mexico the chile represents deep, fundamental family values.
Here, Chimayo chiles are grown like they have been for approximately four
hundred years. They’re planted (usually with seeds passed down through the
family), weeded and harvested by hand — on small plots, where more than likely
the ditch irrigation system was dug by the farmers’ grandparents or great-grand-
parents. This means there are profound connections to the past and to the earth.
When chiles and seeds are sold in Chimayo it’s not simply an exchange of
money; it’s “a communal act” as author Deborah Madison wrote in Saveur
magazine. There are rituals and niceties surrounding the culture of the chile.
Working with local farmers, The Native Hispanic Institute is helping to preserve
local family traditions by replenishing native seed stock. In recent years, the
number of farmers growing the Chimayo had dwindled. Institute founder,
Marie Campos, took up the challenge and with a generous donation of seed
from Victoria and Jose Martinez, she has worked to enlist more farmers to grow
the legendary chile.
Local food culture is alive and well in Chimayo, New Mexico thanks to the hard
work of a dedicated group of farmers growing the Capsicum annuum “Chimayo”
chile. Quoting from Ms. Madison’s article once again, “They’re not just a spice;
they’re part of an old culture, an ancient way of life.
We wish to express our most sincere thanks to Victoria and Jose from Chimayo
for sharing their family’s story with us and to Juan Lucero and Los Primos from
Santa Fe for their fabulosa musica.
[video=youtube;VpHsruWvG8A]http://www.youtube.com/watch?feature=player_profilepage&v=VpHsruWvG8A[/video]
That makes me feel so "Second Choice".
Carne Seca
Well-Known Member
