Improvised Chilli Con Carne Colorado |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 10 |
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I cant get quality New Mexico (Californian) chillies here, so this is an improvised Mexican Chile Con Carne Colorado which I cook again and again. Fantastic rolled up as burritos, or with a Spanish rice with sides of refried beans, corn chips, salsa and sour cream. Read more . My kids love it! Something about cheap cuts of meat cooked for a very long time. Ingredients:
3 large red capsicums |
2 large red chillies |
2 large brown onions |
4 large cloves of garlic |
1 tablespoon ground cumin |
1 tablespoon oregano |
1 liter beef consume |
olive oil for frying |
1.2 kg beef stewing steak (chuck) |
salt to taste |
Directions:
1. Slice the faces off the capsicums, de vein and remove seeds and place under a grill on high heat, skin side towards the heat. Grill until the skins are completely black.
2. Over a gas flame with tongs, char the outside of the red chillies until they are black too.
3. Place capsicums and chillies into a plastic bag, and microwave for another 2 minutes. Fill bag with cold water and peel skins.
4. De-vein and de-seed chillies.
5. Place capsicum, chili, peeled and chopped onion and garlic into food processor. Add cumin and oregano. Blend to a smooth paste.
6. Chop stewing steak into 1 cubes. In batches fry in olive oil until the steak is very brown. Set each batch aside.
7. Return to the pan, and pour the blended capsicum/spice mixture over the beef. Fry for another 5 minutes to deglaze the pan, and start the caramelisation process. The sauce will be dark red/brown by this stage.
8. Add the beef consume, stir to combine.
9. Transfer to a saucepan, and cook for 2 - 3 hours over a low heat till the beef is falling apart. Season with salt.
10. Serve with simple spanish rice, corn chips and a dollop of sour cream. Makes a great filling for beef burritos, with cheese grated over the top and finished in the oven, topped with salsa and sour cream.
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