Food Network: Red Meat Chili: Carne Chili Colorado

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Red Meat Chili: Carne Chili Colorado
Recipe courtesy Aaron Sanchez

Ingredients
3 white onions, quartered
8 tomatillos, peeled and washed
4 tomatoes, quartered
8 cloves garlic, peeled
1/2 pound ancho chiles, stemmed, seeded, and de-veined
1/2 pound gaujillo chiles, stemmed, seeded, and de-veined
1 quart chicken stock
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground mustard seed
1/4 cup extra-virgin olive oil

Salt and pepper
1 (1 1/2 to 2 pound) flank steak or brisket
2 cups water
12 tortillas
Shredded Monterey jack

Directions
Preheat the oven to 500 degrees F.
On a sheet tray or baking pan, place onion, tomatillos, tomatoes, and garlic and
drizzle with olive oil. Place under the broiler or roast in a preheated 500 degree
F oven until the vegetables start to get a little charred on the outside. Remove
and set aside. On another sheet tray or baking pan, place the dried chiles, and
toast in a 500 degree F oven for 1 minute or until the chiles start to release
some smoke. Remove and plunge in to bowl with hot water and set aside.

In a blender, begin pureeing the chiles and roasted vegetables in batches with
chicken stock until smooth. Season with salt and pepper and set aside.
In a saute pan, toast the cumin, coriander, and mustard for 3 minutes or until
they start to smoke. Remove from pan and place in a small mixing bowl. Add the
olive oil, salt, and pepper, to make a paste. Rub this paste all over the piece of
flank steak and allow to marinate for 30 minutes.
Preheat the oven to 350 degrees F. Preheat a grill or grill pan on high.
Grill the flank steak for 3 minutes on each side. Place the flank steak in a
roasting pan and pour the pureed chile sauce over it. Add 2 cups of water, cover
with foil, and cook in the oven for 1 hour until the meat becomes flaky.
Remove the meat from the pan, shred the meat, and reserve the sauce. Place 6 of
the tortillas onto a baking sheet. Put a small amount of the shredded meat on the
tortilla and spoon over some of the sauce. Top with some cheese. Repeat with the
remaining ingredients. Bake for 5 minutes and serve.