Chile Colorado con Carne

Chile Colorado con Carne

8 servings

Ingredients

2 pounds sirloin , cut in bite size cubes

1 teaspoon vegetable oil

2 cups beef broth

6 dried chili peppers, break off stems and shake out seeds

2 garlic cloves, minced

1 medium onion, chopped

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon Mexican oregano, (1 1/2 tsp. if not Mexican)

1/2 teaspoon ground cumin

1 1/2 tablespoons flour

Directions

Prepare chile puree. Place chiles in large nonreactive bowl. Add boiling water to cover and try to ensure that chiles stay submerged.

Let stand 30-40 min to soften. Remove chiles to blender.

Taste soaking water; if it's bitter discard it and use plain water for the rest, else use a mixture of soaking water and plain water.

If you don't want to taste it, it's safer to toss it and use plain water. Add 1 to 1 1/2 c broth to chiles and blend until very smooth, 1 to 2 min. Pour mixture through strainer, pressing pulp with spoon or rubber spatula to get all the puree out.

Set aside.

Heat 1 tsp. oil in heavy non-stick skillet. Add meat and cook until browned. Add 2 broth, cover and simmer 1 hour. Add chile puree to meat and stir in. Mash salt and garlic together to make a paste.

Saute chopped onion in broth until tender. Mix in salt/garlic paste and 1 1/2 T flour. Stir 1 minute to get raw taste out of the flour and add mixture to simmering beef. Add cumin, pepper and oregano. Cover and simmer 2 hours.

Nutrition FactsAmount Per Serving: Calories 200 - Calories from Fat 80Percent Total Calories From: Fat 40%, Protein 51%, Carbohydrate 9%Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 65mg, Sodium 548mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 26g, Vitamin A 592 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units

Submitted by Angie