RED CHILE STEAK WITH BEANS
This is a delicious, one-pot meal. It's a very hearty and traditional dish to share with your family this time of year. The texture and substance of the steak and beans make this a perfect winter dish.
Provided by Rick Bayless
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Seed the chiles and toast in a large, dry skillet over medium heat until aromatic, 10 seconds per side. Rehydrate by placing in a large bowl and covering with hot tap water; weigh them down with a plate to keep submerged, 30 minutes.
- Heat the oil in a 12-inch non-stick skillet over high heat. Add the cubed meat to the pan in a single layer; do not crowd the pan. Season the meat with salt. Stir and turn regularly until browned all over, about 4 minutes.
- Drain the chiles and place in a blender along with 1 cup of water (use the soaking liquid if it doesn't taste bitter). Purée until smooth. Meanwhile, remove the browned meat from the skillet to cool. Slice the onion and add to the skillet; cook, stirring regularly, until onion softens and begin to brown, 4-5 minutes.
- Strain the chile purée into a medium bowl. Mince and add the garlic to the skillet and toss until aromatic, about 1 minute; transfer to the plate with the beef.
- In the same skillet, over high heat, add ¼ cup of the chile purée and cook, stirring constantly, until no longer "raw" in flavor; it should be the consistency of tomato paste. Add the cumin, oregano, tomatoes with their juice, and beef broth. Simmer until thickened, about 10 minutes.
- Add the meat and onions to the pan, along with the strained beans. Simmer to heat through, 1-2 minutes. Season with salt and stir. Transfer to bowl and serve. Optional: Add the sugar to round out the flavors if necessary.
RICK BAYLESS'S RED CHILE SEAFOOD SOUP
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 13
Steps:
- Heat oil in a medium pot over medium heat. Add chiles; saute, being careful not to overtoast chiles, until aromatic and they have changed color slightly, 30 seconds to 1 minute. Using a slotted spoon, transfer chiles to a blender jar; add tomatoes and their juice to blender jar.
- Add 2/3 of the onion and all the garlic to the pot. Cook, stirring frequently, over medium heat until golden, about 7 minutes. Transfer remaining onion to a strainer, and rinse under cold water; reserve for garnish. Using the same slotted spoon, transfer onions and garlic to blender; process until smooth.
- Set a medium-mesh strainer over pot; using a wooden spoon, press tomato mixture through. Return pot to medium-high heat; cook, stirring frequently, until reduced and thick, about 6 minutes. Add broth, potatoes and epazote, if using; when mixture comes to a boil, reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Season with salt.
- Just before serving, increase heat to medium-high; add mussels and fish. Boil briskly until shells have opened, about 4 minutes.
- To serve, ladle into large bowls. Sprinkle generously with cilantro and reserved onion. Serve immediately with limes.
RICK BAYLESS'S CHILE COLORADO
Make and share this Rick Bayless's Chile Colorado recipe from Food.com.
Provided by Andtototoo
Categories Pork
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash the pork, remove excess fat, cube and set aside.
- Take the New Mexico chilies (or use dried California chilies which are also mild) and remove the stems, veins, and seeds. Break the chilies into big pieces.
- Heat a nonstick fryng pan over medium heat. When hot, add 1/3 of the chilies and cook just until they start to change color, pressing down occasionally with a spachula. Flip over the chilies and repeat on the second side. Remove. Repeat with the last two batches of the chilies.
- Put the toasted chilies into a pie plate, fill part-way full with water and top with a salad or other smallish plate. Let the chilies soak for 30-45 minutes.
- Once the dried chilies are done soaking, put them into a food processor or blender along with the onion, garlic, oregano and cumin. Add some of the soaking liquid (at least one cup or more) and puree. Strain through a wire mesh. Set the red chili sauce aside.
- Meanwhile, in the same nonstick frying pan, heat it over medium-high heat. When the pan is hot add 1/4 cup oi and when the oil is warm, add half of the meat cubes. Use a spachula to turn over the meat as it cooks. When the meat gets brown spots, remove the first batch, and repeat with the remaining meat cubes.
- Readd all of the meat back into the frying pan. Add the red chili sauce and cook until the sauce has thickened.
- Next, put the meat and sauce into a medium-largish size saucepan. Add 1 1/2 - 2 cups water.
- Bring the liquid to a boil, cover, reduce heat to medium-low and cook about one hour or until the meat is very tender and the sauce is thick.
- Add salt and pepper to taste.
- If the sauce is too runny because there is too much liquid, increase heat to high and boil away the liquid unti the sauce thickens. You can also add 1-2 Table. masa to the sauce to thicken it as it boils.
- If desired, you can reduce the amount of meat to 1 - 1 1/2 lbs. and add one 16 oz. can drained pinto beans the last 15 minutes of cooking.
CHILAQUILES FOR A CROWD...FROM RICK BAYLESS
I fell in love with Chilaquiles while on a trip to Cancun. I recently found this recipe from Rick Bayless, and I am thrilled to have it! I haven't tried it yet, but I'm sure that it is to die for like everything else he does. I've posted it here for safe keeping. When I do make it, I will probably scale it down for just the two of us. update; This was amazing! Just like I remembered! I made this today and used 1 jar of the salsa and 1 cup of chicken broth. I also bought a package of refrigerated corn tortillas. I cut into 9ths pizza style, and fried them in oil. I used 18 tortillas. I used a mexican queso fresco, a mexican crumbling fresh farmers type cheese for the garnish. Totally delish! My scaled down verson would feed 4 to 6 as a main dish, or maybe 10 as a side.
Provided by BETHANY T.
Categories One Dish Meal
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- In a very large, (6-quart) Dutch oven, heat the oil over medium high.
- Add about 2/3 of the onions, and cook, stirring often, until richly browned.
- Add salsa and broth and bring to a boil.
- When sauce is at a rolling boil, turn off the heat and stir in the tortilla chips and shredded cheese. Press the chips down so that nearly all of the chips are submerged, some may still stick out.
- Strew the chicken over the top, then cover and let stand 3 to 4 minutes.
- Gently stir everything together, then drizzle with the crema and sprinkle with the onion, optional grated queso anejo and cilantro.
- serve without hesitation.
Nutrition Facts : Calories 467.2, Fat 23.6, SaturatedFat 5.3, Cholesterol 29.6, Sodium 1441.4, Carbohydrate 49.5, Fiber 5.4, Sugar 5.7, Protein 17.8
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