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Chili Colorado


• 5 dried Arbol chilies

• 4 dried Puya chilies

• 1 quart chicken stock

• 1 onion diced

• 1 jalapeno pepper-diced

• 2 teaspoons dried oregano

• 1 ½ teaspoon ground cumin

• 1 teaspoon garlic minced

• 1 teaspoon smoked paprika

• 2 ½ pounds beef stew meat

• 3 Tablespoons flour

• 2 Tablespoon oil

• 1 bay leaf

• Juice of 1 lime1 Tablespoon cornstarch

• 1 Tablespoon water


1. Remove stems and seeds from the peppers. Place chilies in a saucepan and cover with chicken stock. Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes.

2. Add the flour, and salt and pepper to the stew meat and mix well. Add the oil to a large skillet and on medium high heat, brown the beef in the hot oil. Remove meat from pan and set aside

3. In the same pan, add the onion and jalapeno pan and sauté for several minutes. Then add the chicken stock with the chilies-stir well, then remove and set aside to cool. When cooled enough to handle. Blend all the ingredients into a puree and set aside.

4. While sauce is cooling, add the meat and the accumulated juices back into the pan, bring back up to heat, then add the pureed sauce, oregano, cumin, paprika, and garlic into the pot, stir well.

5. Bring to a boil, reduce heat to low, and cover and simmer for an hour, or until the meat is tender.

6. When meat is tender, add the lime juice, make the cornstarch slurry with the cornstarch and water, and stir in as well until slightly thickened.

Serve with tortillas and rice

Makes 8 servings

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