Chile Colorado Iii Recipes

Steps:

• Heat oil in a heavy bottomed pan over medium high heat. Dredge beef cubes in flour. Cook in hot oil until browned on all sides, reducing heat if necessary. Add tomatoes, green chilies, serrano chiles, onions, beer, water, cumin, salt, and pepper. Cover and simmer for 2 hours. Add chopped cilantro, and simmer 1 hour longer.

Steps:

• Combine the beef cubes and 3 tablespoons rice flour in a bowl; toss to coat evenly.
• Heat the olive oil in a large skillet over medium heat. Add the beef to the hot oil, reduce heat to low, and cook and stir until the beef is completely browned and tender, 7 to 10 minutes. Stir the garlic and 1 tablespoon rice flour into the beef and cook another 2 minutes. Add the chili powder and stir. Pour the beef broth over the beef mixture; mix well. Season with the sea salt. Raise the heat to medium; bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer until the beef is cooked through and the sauce has thickened, about 30 minutes.