Chile Colorado Fandango Recipe

Name: Chile Colorado Fandango
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 dried New Mexico or California chilies (about 4 oz. total); 1 pound onions, peeled and chopped; 5 cloves garlic, peeled; 3 tablespoons salad oil; 2 1/2 to 3 pounds beef bottom round, rinsed, dried, and cut into 1-inch chunks; 1 1/2 to 2 pounds boned pork shoulder or butt, rinsed, dried, and cut into 1-inch chunks; 1 tablespoon ground cumin; About 1 teaspoon salt; About 1/2 teaspoon pepper; 3 cups dark beer

Servings: persons

12 dried New Mexico or California chilies (about 4 oz. total)
1 pound onions, peeled and chopped
5 cloves garlic, peeled
3 tablespoons salad oil
2 1/2 to 3 pounds beef bottom round, rinsed, dried, and cut into 1-inch chunks
1 1/2 to 2 pounds boned pork shoulder or butt, rinsed, dried, and cut into 1-inch chunks
1 tablespoon ground cumin
About 1 teaspoon salt
About 1/2 teaspoon pepper
3 cups dark beer

1
Discard chili stems and seeds. Rinse chilies, put in a bowl, and add 2 1/2 cups boiling water. Let stand, mixing occasionally, until chilies are limp, 8 to 10 minutes. Drain chilies, reserving 3/4 cup soaking liquid; discard remainder.
2
In a blender or food processor, whirl chilies, reserved soaking liquid, onions, and garlic until smoothly pureed.
3
Pour oil into a 5- to 6-quart pan over medium-high heat. When oil is hot, add beef and pork, 1 layer at a time; stir often until browned on all sides, 5 to 7 minutes per batch. As meat is browned, transfer with a slotted spoon to a bowl. Discard any fat in pan.
4
Return meat and accumulated juices to pan; add chili mixture, cumin, 1 teaspoon salt, 1/2 teaspoon pepper, and beer. Bring to a boil over high heat, stirring frequently. Reduce heat, cover, and simmer, stirring occasionally, until meat is very tender when pierced, 3 to 3 1/2 hours. If sauce is thinner than you like, uncover and simmer until reduced to desired consistency, 20 to 30 minutes longer. Season to taste with salt and pepper.
5
Nutritional analysis per 1/2 cup.

411

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 10 ingredients. The key ingredients include: 12 dried New Mexico or California chilies (about 4 oz. total), 1 pound onions, peeled and chopped, 5 cloves garlic, peeled, 3 tablespoons salad oil, and more.

Yes, Chile Colorado Fandango falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chile Colorado Fandango

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