Рецепт Chili Colorado Con Carne
Ингредиенты
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Инструкции
- Here's the recipe I use. This is a Sonoran style dish and here in Tucson
- (just north of Sonora)*every* mexican restaurant you go to serves this dish. For variety I sometimes like to use different combinations of chiles.
- A favorite is a mix of ancho, New Mexican mild, NM warm, pasilla and chipotle.
- Prepare chile puree. Place chiles in large nonreactive bowl. Add in boiling water to cover and try to ensure which chiles stay submerged. Let stand 30-40 minutes to soften. Remove chiles to blender. Taste soaking water; if it's bitter throw away it and use plain water for the rest, else use a mix of soaking water and plain water. If you do not want to taste it, it's safer to toss it and use plain water. Add in 1 to 1 1/2 c water to chiles and blend till very smooth, 1 to 2 minutes. Pour mix through strainer, pressing pulp with spoon or possibly rubber spatula to get all the puree out. Set aside.
- Heat 2 Tablespoons oil in heavy skillet. Add in meat and cook till browned. Add in 2 c water, cover and simmer 1 hour. Add in chile puree to meat and stir in. Mash salt and garlic together to make a paste. Saute/fry minced onion in 1 1/2 Tablespoons oil till tender. Fold in salt/garlic paste and 1 1/2 Tablespoons flour. Stir 1 minutes to get raw taste out of the flour and add in mix to simmering beef. Add in cumin, pepper and oregano. Cover and simmer 2 hrs.