I was born on Capitol Hill in Washington DC. My mom, Izetta, was born in Tennessee and raised in Waterford, Virginia. My dad, Charles Irving, was born in a small town outside of Leesburg, Virginia. Most of my aunts and uncles remained in Virginia. We would drive to the country every Sunday and had wonderful Sunday dinners with relatives. My mom would help cook in their big country kitchens. Nothing says comfort like southern food and. . .good ole' hospitality is truly a southern tradition.
Sunday, July 23, 2017
Chile Colorado is a traditional beef dish stewed in a red chile sauce. Colorado translates to "colored red" in Spanish.
6 whole dried Guajillo chiles, broken into pieces, stems and seeds
2 cups boiling-hot water
2 T avocado oil, divided
1 large yellow onion, chopped
1 poblano, pepper, seeded and coarsely chopped
1 jalapeño pepper, seeded and coarsely chopped
3 cloves garlic
1 T oregano leaves
1 3 to 4 lb beef chuck roast, trimmed of fat and cut into large chunks
1 28-oz can red chile sauce or 3 10-oz cans enchilada sauce 2 cups beef broth
1 T chile powder
1 T ancho chile powder
1 T ground cumin
Sea salt and freshly ground black pepper
Place dried chiles in a large heat-proof bowl and add the boiling water.
Let sit in water for 20 minutes.
Meanwhile, heat a Dutch oven over medium heat and add one tablespoon of
Sauté the onion, poblano, jalapeño, garlic, and oregano in oil for 10
Spoon into a blender and add the soaked Guajillo chiles along with the
Blend mixture until smooth.
In the same Dutch oven brown the meat in batches.
Transfer browned meat
to a platter while browning the rest.
Return all the meat to the Dutch oven and add the pureed mixture from
the blender. Add the red chile sauce or enchilada sauce, beef broth, chile powders, and cumin.