Serves 4 and extra for enchiladas
Roasting Oven Environment
- 10 dried ancho chilies
- 2 dried New Mexico chili
- 6 cups hot water
- 3.5 pounds chuck roast, cut into 1 inch cubes
- 4 teaspoons Kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 5 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 large white onion, finely minced
- 2 teaspoon dried Mexican oregano
- 1 teaspoon cumin
- ¼ cup flour
Bake Oven Environment
- 1 cup of Chili Colorado Sauce
- 10 large corn tortillas
- 1 1/2 cups of shredded beef from Chili Colorado
- 2 cups of the Chili (meat and sauce)
- 10 oz Oxaxa cheese or any other Mexican melting cheese, or Monterey Jack, shredded
- 4 green onions, sliced
Stem and seed the chili pods and tear into pieces. Place the chilies in a large bowl and cover with 6 cups of hot water. Allow to soak for 30 minutes. Strain and reserve the soaking liquid.
Place the chilies and one cup of the soaking liquid to the work bowl of a food processor. Puree the mixture and then pass it through a sieve to remove any hard bits. Set aside
Put an 8 quart Dutch oven in the oven and allow to heat for 5 minutes.
Season the beef with salt and pepper. Add 2 tablespoons of oil to the hot pan and brown the beef in batches, about 12 to 15 minutes for each batch. Do not over crowd the meat or it will steam, not brown. You made need to add a little more oil before browning the second batch.
When the meat is browned add 5 cups of the chili soaking liquid, cover and cook for 1 hour.
While the meat is cooking add the remaining 3 tablespoons of oil to a medium skillet and add the garlic, onion, oregano, cumin and remaining 2 teaspoons of salt. Saute until the onion is tender, 8-10 minutes. Add the flour and cook for another minute, set aside.
After the hour, add the chili puree to the meat and stock. Whisk in the onion, flour mixture. Cover and return to oven. Cook for 1 1/2 to 2 hours, stirring occasionally.
When done, the meat will be very tender and the cooking liquid will be thickened. Taste for seasoning, adding more salt if necessary.
Chili Colorado Enchiladas
In a 9×12 oven proof ceramic dish spread the 1 cup of sauce over the bottom.
To soften the tortillas, stack them and wrap them in a towel and microwave for 30 seconds, or quickly heat them in a sauté pan with a little oil. If the corn tortillas aren’t softened they will break when you try to roll them.
Working quickly, add a couple of tablespoons of meat and cheese to each tortilla and roll in pan.
Cover the enchiladas with the 2 cups of chili, remaining cheese and green onions.
Cover with foil, place in oven with the door in place and bake. If the ingredients are warm it’ll take about 12 to 15 minutes. If the ingredients are cold it’ll take 20 to 25 minutes.
All you need to do is heat them through to melt the cheese.