Recipe courtesy of Aarón Sánchez

Red Meat Chili: Carne Chili Colorado

Name: Red Meat Chili: Carne Chili Colorado
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT1H50M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 3 white onions, quartered; 8 tomatillos, peeled and washed; 4 tomatoes, quartered; 8 cloves garlic, peeled; 1/2 ounce ancho chiles, stemmed, seeded, and de-veined; 1/2 ounce 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

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Total: 2 hr 15 min

Prep: 25 min
Cook: 1 hr 50 min

Yield: 4 to 6 servings

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Ingredients

3 white onions, quartered

8 tomatillos, peeled and washed

4 tomatoes, quartered

8 cloves garlic, peeled

1/2 ounce ancho chiles, stemmed, seeded, and de-veined

1/2 ounce 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.