Beef Chile Colorado


I decided to make this recipe after the kids were settled in last night, watching Lion King. I managed to finish it right about at 8, finish my homework, and get into bed around 9. Not too bad.

So, now as I wait for my pot of coffee to finish brewing and as the kids watch Mystery Incorporated, I am smelling the crock pot simmering away. The recipe was simple enough. Fry the meat, soak and blend the chilis, combine in a crock pot.Simple stuff.


  • 3-4 pounds of meat (beef or pork)
  • 10 ancho chilis, stems and seeds removed
  • 5 guajillo peppers, stems and seeds removed
  • 1 large onion, diced
  • 6 cloves of garlic (I omitted due to the 2 T of granulated garlic)
  • 4 cups of stock and water
  • 2 T cumin
  • 2 T granulated garlic
  • 2 tsp black pepper
  • 1 T Mexican oregano
  • Salt


Start by soaking the cleaned peppers in boiling water to cover for 40 minutes.

Season the meat with granulated garlic, salt, pepper, and cumin. Brown in small matches to ensure a good maillard reaction. Don’t worry about cooking all the way through. You just want a good sear.

Add the seared meat to a crock pot.  When the meat’s done, sauté the onion and add that to the pot.

Retrieve the softened peppers from the soaking liquid and add the peppers, 2 cups of stock, salt, and Mexican oregano to a blender. Blend until smooth.

Add the chili puree the meat and onion. Salt to taste and turn it on low. When is it done? I don’t know. Mine has been for about 11 hours now and I haven’t tasted it yet. Figure it out on your own and according to your own tastes.

Original Recipe.




2 responses »

  1. i will add one of our favorites:Pico de Galloseveral chopped tomatoes (take out seeds and juice or use romas)1 bunch fresh cilantro (leaves only)1 large onion chopped2 or more jalepenos choppeda squeeze of lemon or lime juicesalt and pepperchop and mix all items or use a “salsa maker” we eat it on stuff or with chips.i picked up a salsa maker at goodwill and it worked pretty good. a lot faster than chopping all that by hand!

  2. While the tortilla as the bread of the Mexican is central to many meals I don’t see the need to show someone how to make tortillas in Mex Cooking 101, perhaps later. Use store bought, there are many local factories as well as in stores in most big towns these days Why not?, it is as easy as making hot cakes, for example, if using maseca (corn flour) you just add some cooking oil, a pinch of salt and off you go, roll or press the tortillas and put them in a hot comal or pan. You can use this dough for atole too. Tamales dough is more complicated. Other suggestions: Beans, yes lowly, peasant fodder pinto beans (or black beans) if you teach people how to cook them right to avoid gas they will be hooked up. Rice Chorizo Cheese , queso fresco (why you guys always say “quesa fresca” ?), añejo, panela, chihuahua, oaxaqueño, enchilado. goat milk cheese. Chocolate Ybarra or Abuelita Saludos y Buen Provecho!

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