Red Meat Chili: Carne Chili Colorado

Save Recipe
  • Total: 2 hr 15 min
  • Prep: 25 min
  • Cook: 1 hr 50 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 500 degrees F. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. Preheat the oven to 350 degrees F. Preheat a grill or grill pan on high. 
  6. 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. 
  7. 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.
Christy Vega

Mexican Chili

23m Easy 96%
CLASS
9m Easy 99%
CLASS
20m Easy 99%
CLASS
34m Easy 100%
CLASS

28m Easy 98%
CLASS
Amanda Freitag

Turkey Chili

32m Easy 99%
CLASS
Vivian Chan

Cincinnati Chili

30m Easy 91%
CLASS