Chile Colorado con Carne
Traditional New Mexico Chile Colorado con Carne
- 8 New Mexican Chiles -- dried
- 6 Arbol Chiles -- dried
- 4 Ancho Chiles -- dried
- 3 Assorted dried chiles
- 4 Lb tri tip roast
- 6 slices Bacon
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 tablespoon salt
- 3 tablespoons garlic, crushed
- 1/4 cup cilantro, chopped
- 1 large red onion, diced
- 2 cups beef broth
- For the chile sauce base: Cut the heads off the chiles, being careful to remove the seed pod, clean the remaining bits of seed pod out, and cut the chiles up with a pair of scissors into small pieces. Place the chiles into a steel, ceramic or glass mixing bowl. (Don't use plastic as it will become permanently stained.)
- Pour enough boiling water into the bowl to partially cover the chiles. Place a lid over the bowl and allow to sit for 10 minutes or so to soften the chiles.
- When the dried chiles have softened in the hot water, tranfer them and some of the liquid in small batches into a blender or food processor, and puree to a slightly watery paste. Strain through a metal mesh strainer; use a wooden spoon to move the chile paste back and forth along the mesh.
- After straining, you should wind up with three cups or so of chile sauce. If you don't, soften more chiles and repeat the process until you do.
- The Beef: Brown, (do not crisp), the bacon in a metal skillet. Remove the bacon and set aside. Place the tri-trip (whole) in the skillet and brown evenly in the bacon fat. Place the tri-tip and the bacon into a crock pot. Add as much of the bacon fat as your arteries can stand, about a quarter-cup or so.
- Building the chile: Add your home made chili sauce, the diced red onion, spices, and garlic to the crock pot, then add some beef broth to cover the contents completely. Put the lid on and cook on high for 1 hour, then turn to medium and cook for 6 or more hours, (the longer the better), stirring occasionally. (The tri tip should shred and fall apart when moved.) Adjust spice to taste. 30 minutes before ready to serve, stir in the chopped cilantro.
Note: The capsicum tends to migrate into the bacon fat which resides on the top of the chile in the crock pot, so don't remove too much of it or you'll "cool" the chile.