Carne Con Chile Colorado Recipe

Name: Carne Con Chile Colorado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 white onions, quartered; 8 tomatillos, peeled and washed; 4 tomatoes, quartered; 8 cloves garlic, peeled; 1/2 lb dried ancho chiles, stemmed, seeded and de-veined; 1/2 lb dried guajillo chiles, stemmed, seeded, and de-veined; 1 quart chicken stock; 1 T ground cumin; 1 T ground coriander; 1 T ground mustard seed; 1/4 cup evoo; salt and pepper; 1 2 lb flank steak or brisket; 2 cups water; 12 tortillas; shredded Monterey Jac,

Servings: persons

3 white onions, quartered
8 tomatillos, peeled and washed
4 tomatoes, quartered
8 cloves garlic, peeled
1/2 lb dried ancho chiles, stemmed, seeded and de-veined
1/2 lb dried guajillo chiles, stemmed, seeded, and de-veined
1 quart chicken stock
1 T ground cumin
1 T ground coriander
1 T ground mustard seed
1/4 cup evoo
salt and pepper
1 2 lb flank steak or brisket
2 cups water
12 tortillas
shredded Monterey Jac,

1
Preheat oven to 500F
2
On a sheet tray or baking pan, place onions, tomatillos, tomatoes, and garlic and drizzle with the olive oil. Place under the brokler or roast in oven until veggies get a little charred on the outside. Remove and set aside. On another sheet tray place the dried chiles, and toast in a 500F oven for 1 minute until the chiles start to release some smoke. Remove and plunge into bowl of hot water and set aside.
3
In a blender, begin pureeing the chiles and toasted veggies in batches with the chicken stock until smooth. Season with salt and pepper and set aside.
4
In a saute pan, toast the cumin, coriander, and mustard seed for 3 min. Remove from pan and place in a small mixing bowl. Ad the olive oil, salt and pepper, to make a paste. Rub paste all over the piece of meat and allow to marinate for 30 minutes.
5
Preheat oven to 350F. Preheat a grill or grill pan on high.
6
Grill the steak for 3 minutes on each side. Place in a roasting pan and pour the pureed chile sauce over it. Add 2 cups water, cover with foil, and cook in oven for 1 hour until meat becomes flaky.
7
Remove meat from pan, shred, and reserve the sauce. Place y of the tortillas onto a baking sheet. Put a small amount of shredded meat on the tortilla and spoon over some of the sauce. Top with some cheese. Repeat with the remaining ingredients. Bake for 5 minutes and serve.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 white onions, quartered, 8 tomatillos, peeled and washed, 4 tomatoes, quartered, 8 cloves garlic, peeled, and more.

Yes, Carne Con Chile Colorado falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carne Con Chile Colorado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions