Sunday, 21 October 2012

Chile Colorado & Mexican Rice

Chile Colorado

1 1/2 pounds stew beef (but I use top sirloin) cubed in 1/2" pieces
4 cloves garlic, minced
1 yellow onion, minced fine
1 tablespoon vegetable oil
1 28-ounce can enchilada sauce (at whatever spice level you like)
1 cup beef broth
2 teaspoons cumin
1 teaspoon chipotle chili powder
2 tablespoons flour

In a dutch oven, heat oil.  Add meat, onions, and garlic and cook until onions are translucent and meat browned all over.  Add flour and cook until absorbed.  Add cumin and chili powder.  Add broth, simmer until thickened into a gravy.  Add enchilada sauce.  Cover and simmer over low heat until meat is tender - 2 1/2 to 3 hours.  Serve with Mexican rice.

Mexican Rice

1 cup white rice
2 cups chicken broth
1 tablespoon olive oil
1 small yellow onion, diced
4 cloves garlic, finely minced
1/4 cup (4 tablespoons) tomato paste
1 tablespoon lime juice
1/4 cup of freshly chopped cilantro
2 teaspoons cumin
In a medium pan, add rice and chicken broth.  Bring to a boil over high heat.  Stir.  Cover the pot, lower the heat to low and simmer for 17-20 minutes.  Remove from heat and keep pan covered for 5 more minutes.
While the rice is cooking, heat the olive oil in a large nonstick skillet over medium heat.  Cook the onions for 10 minutes, until translucent and starting to brown.  Add the garlic to the skillet and cook for one minute, stirring constantly.  Stir in tomato paste and cumin and cook for another minute or two.  Mix in hot, cooked rice, lime juice, and cilantro.  Mix until well combined.

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