by Heather Schmitt-Gonzalez / Thursday, August 19, 2010
Tortas con Chile Colorado
That would be my friend Alex from A Moderate Life. To be completely honest though...I had never heard of Chile Colorado until she mentioned it. So, I turned to the expert (not Mexi, the other one...Mr. Bayless). Actually Mexi hadn't heard of it either, so it must not be popular in the region of Mexico that he is from. I kind of went into it thinking that it would be a type of stew, similar to chili. Like chile con carne. It's not. What it actually is is a filling...for tacos, tamales, enchiladas...you name it! So, carne con chile. Well, okay then.
- 5 ancho chiles - stemmed, seeded, deveined
- 5 garlic cloves, peeled & smashed
- 1 teaspoon dried Mexican oregano
- 1-1/2 teaspoons cumin seeds (or a generous 1-1/2 teaspoons ground)
- 1-1/2 Tbs. lard, vegetable oil, or bacon grease
- 2 pounds beef chuck, cut into chunks (or coarse ground or chopped)
- 1-1/2 c. beef stock or broth + a bit extra as needed
- 1/2 cup beer
- ~1/2 teaspoon salt
- 2 tablespoons masa harina
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.