Carne Con Chile Colorado Recipes

Steps:

• Preheat the oven to 500 degrees F.
• On a sheet tray or baking pan, place onion, tomatillos, tomatoes, and garlic and drizzle with olive oil. Place under the broiler or roast in a preheated 500 degree F oven until the vegetables start to get a little charred on the outside. Remove and set aside. On another sheet tray or baking pan, place the dried chiles, and toast in a 500 degree F oven for 1 minute or until the chiles start to release some smoke. Remove and plunge in to bowl with hot water and set aside.
• In a blender, begin pureeing the chiles and roasted vegetables in batches with chicken stock until smooth. Season with salt and pepper and set aside.
• In a saute pan, toast the cumin, coriander, and mustard for 3 minutes or until they start to smoke. Remove from pan and place in a small mixing bowl. Add the olive oil, salt, and pepper, to make a paste. Rub this paste all over the piece of flank steak and allow to marinate for 30 minutes.
• Preheat the oven to 350 degrees F. Preheat a grill or grill pan on high.
• Grill the flank steak for 3 minutes on each side. Place the flank steak in a roasting pan and pour the pureed chile sauce over it. Add 2 cups of water, cover with foil, and cook in the oven for 1 hour until the meat becomes flaky.
• Remove the meat from the pan, shred the meat, and reserve the sauce. Place 6 of the tortillas onto a baking sheet. Put a small amount of the 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.

Steps:

• Boil the meat until tender. Save the liquid (broth) for later on.
• Saute the onion in the olive oil and add the beef to brown.
• Add all the other ingredients and simmer for at least 30 minutes with the pot covered.
• Add the Masa Harina to thicken if required.

Steps:

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

Steps:

• Place the tomatillos, tomatoes, serrano peppers, chile de arbol peppers, and 3 whole garlic cloves into a saucepan over medium-low heat, and cool until the mixture is juicy and the peppers are tender, about 10 minutes. Remove and discard the garlic cloves. Pour the mixture into a blender, and blend until smooth, about 1 minute; set sauce aside. Mince 1 clove of garlic, or amount to taste, and mix into the sauce; season to taste with salt.
• Mince 1 more clove of garlic, and place into a skillet with the pork over medium heat. Cook covered until the pork is no longer pink and the juices run clear, stirring often, about 30 minutes. Pour the blended sauce over the meat, and reduce heat to a simmer; cook, stirring often, until the pork is tender, 5 to 10 more minutes.