Chile Colorado is a traditional Mexican dish that combines tender meat with a rich, flavorful red chile sauce. Perfect for wrapping in warm, homemade tortillas, this dish brings comfort and a burst of vibrant flavors to the table.
Instructions:
1. Prepare the Chile Sauce:
- Remove the stems and seeds from the dried chiles. Toast them in a dry skillet over medium heat for 1–2 minutes until aromatic.
- Soak the toasted chiles in hot water for 20 minutes until softened.
- Blend the softened chiles with 1 cup of broth, garlic, cumin, and oregano until smooth. Strain the mixture to remove any solids.
2. Cook the Meat:
- Season the meat with salt and pepper. Heat oil or lard in a large pot over medium-high heat. Brown the meat in batches, then set aside.
- In the same pot, sauté the onions until softened. Return the meat to the pot and pour in the chile sauce.
- Add the remaining broth, bring to a simmer, and cook over low heat for 1–2 hours until the meat is tender and the sauce has thickened. Adjust salt and pepper to taste.
3. Make the Tortillas:
- For Flour Tortillas:
- Combine the flour and salt in a bowl. Add oil or lard and mix until crumbly.
- Gradually add warm water, kneading until a soft dough forms. Let rest for 30 minutes.
- Divide into 8–10 balls, roll out into circles, and cook on a hot skillet for 30–60 seconds per side.
- For Corn Tortillas:
- Combine masa harina and salt in a bowl. Gradually add warm water, kneading into a soft dough. Let rest for 20 minutes.
- Divide into 10–12 balls, flatten using a tortilla press, and cook on a hot skillet for 30–60 seconds per side.
4. Assemble and Serve:
Fill each tortilla with a generous portion of Chile Colorado. Garnish with fresh cilantro, diced onions, or a squeeze of lime if desired. Enjoy with rice, beans, or simply as-is!
Tip: The sauce can be made a day ahead for deeper flavor, and leftovers freeze beautifully for future meals.
