Authentic Mexican Chili Colorado
Anyone got a good recipe?
I have been craving it but there are no good resturants that have it here in the south!
One of the things I do miss from California is real Mexican food!
I have been craving it but there are no good resturants that have it here in the south!
One of the things I do miss from California is real Mexican food!
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California has no real Mexican food. Gotta come to New Mexico for the good stuff!
Here is a New Mexico version:
For about 2 cups:
2 tablespoons vegetable oil
3 to 4 tablespoons onion, finely chopped
1 clove garlic, peeled and finely chopped ? teaspoon oregano
1 teaspoon whole or powdered cumin
2 tablespoons flour
? cup powdered red chilies
2? cups water
? to 1 teaspoon salt
Heat the oil over medium heat in a 1- or 2-quart saucepan. Add the onion and garlic and saut? gently for about 5 minutes, or until the onion is wilted, translucent and turning yellow. Stir in the oregano, cumin and flour and cook, stirring constantly, until this mixture (which is like a roux) bubbles up and begins to turn a very light brown, about 3 minutes. Remove pan from heat.
In a separate bowl, mix the powdered chilies and water until they are
smoothly blended. Pour them into the flour-onion paste, stirring to prevent lumps-a wire whisk helps here. Return the pan to medium heat and bring the sauce to the boiling point. Stir from time to time until you begin to see bubbles. (Since red chilies scorch quite easily, how much you have to stir this sauce depends on the quality of your cookware. Stir constantly and watch carefully the first time out.) When the sauce just begins to show signs of active boiling, reduce heat to low and simmer, covered, for 2 to 3 minutes more. Make sure to stir a few times, reaching thoroughly around the bottom and sides of the pan to catch any lumps beginning to form. When the sauce is thickened, smooth and no longer raw-tasting, add the salt, beginning with the smaller amount. Remove from heat and set aside until needed.
Your finished red chili should be thick enough to nap a spoon heavily; it should have a deep, pungent taste of chili without unpleasant musti-ness (a sign of tired chilies) or unpalatable hotness. If it is too bitter or crude for your taste, try other brands of powdered chilies. However, this sauce should not be expected to stand alone. Even if somewhat bitter or sweet, the real test for chile colorado is to marry it with tortillas, so plan as soon as possible to make a batch of enchiladas with your sauce. You are likely to be surprised, or even amazed, by how much better your red chili is than those served in restaurants.
For a smoother sauce, or if the sauce appears too grainy (a function of the coarseness of the ground chilies), puree the sauce, one cup at a time, in an electric blender. A grainy texture, however, is acceptable and proves that you didn't open a can.
Red chili mellows as it stands and keeps well for a week or more in the refrigerator. Plastic wrap can be pressed directly against the surface to prevent a skin from forming, but this is not mandatory since the skin can be stirred back into the sauce when you reheat it. Be sure to cover the container tightly, though, since the red chili smell permeates other foods nearby. Also, make sure your cooking utensils and storage con-tainers are made of impermeable glass or metal-red chili is notorious for stains0 -
Thar aint no meat in that recipe.
I think CHILI has to have meat. Sounds like a good CHILE sauce though.
BTW- I thought New Mexicans went for green rather than red chiles?0 -
That is the sauce, you then cook the goat of your choice in the sauce (A New Mexican would not need those instructions!). We are famous for the green, but the official state question is: Red or Green? We do it all. (As long as it is chili) Personally, I leave out the cumin (can't stand the stuff!) and add a bit more garlic. 0 -
quote:Originally posted by git_r_done
Anyone got a good recipe?
I have been craving it but there are no good resturants that have it here in the south!
One of the things I do miss from California is real Mexican food!
El Rancho Restaurant on Florida Blvd. in Baton Rouge, LA makes a FANTASTIC Chili Colorado. It's just about all I order. The various waitresses there usually assume that's what I'm having--without having to ask. YUMMMMMMMEEEEEEEE! [^][:p][8D]0 -
He Dog - Where are you in relation to Cortez, CO? That is where I have land and will retire to. 0 -
quote:Originally posted by dogtown tom
Thar aint no meat in that recipe.
I think CHILI has to have meat. Sounds like a good CHILE sauce though.
BTW- I thought New Mexicans went for green rather than red chiles?
I allways thought chili colorado was red and chili verde was green.0 -
GRD you are correct. What you call Chili colorado is usually called Carne Adovada in NM. Colorado is red, Verde is green, Amarillo is yellow, Mateomasfeo is pink.[}:)]
Boomer, 3.5 to 4 Hr. depending on the route.0 -
Kevin:
Just had Chili Colorado in a Mexican resturant in Shelby, NC. Was pretty good but not as good as some I've had. Place has changed names a few times the past couple of years, El Alcopulco or somethign like that, 2 blocks from the Cleveland County Courthouse.0 -
quote:Originally posted by A J Christ
Kevin:
Just had Chili Colorado in a Mexican resturant in Shelby, NC. Was pretty good but not as good as some I've had. Place has changed names a few times the past couple of years, El Alcopulco or somethign like that, 2 blocks from the Cleveland County Courthouse.
If I get that way I'll check it out. Thanks.0 -
quote:Originally posted by He Dog
California has no real Mexican food.
What do you expect when they are all working in chinese restaurants.[:D]0 -
quote:Originally posted by A J Christ
Kevin:
Just had Chili Colorado in a Mexican resturant in Shelby, NC. Was pretty good but not as good as some I've had. Place has changed names a few times the past couple of years, El Alcopulco or somethign like that, 2 blocks from the Cleveland County Courthouse.
cleveland co. court house, bad memories from kings mnt days[V][:D]0 -
Ever heard of Taco Bell? 0
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