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.

No additional tips available.

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

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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.

Carne Con Chile Colorado

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